Lime and coconut cake

This lime and coconut cake is by far one of my favorite cakes I have made in a while. I might even make this into cupcakes one day. Who knows!

I made this coconut cake this morning and I literally ate half the cake. I am having a hard day at the gym tomorrow so not to worry…

Left picture depicts cake right after cooling. On the right picture you can appreciate the glaze with the shredded zest. It was delish ;-)

On the left picture you can see the cake without the toasted coconut. You  can serve it like that if you like. It is still good ;-)

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Lime and coconut cake

Miryam's original recipe

Yield: 8-10 servings

Ingredients:

1 1/2 cup whole wheat pastry flour
3/4 cup full fat coconut milk
1/4 cup fresh lime juice
1 teaspoon aluminum free baking powder
1/2 teaspoon aluminum free baking soda
1/2 cup olive oil or coconut oil melted
1/2 cup unrefined sugar
1 tablespoon grated lime zest
2 organic eggs
1/2 cup unsweetened shredded coconut, optional

Lime Glaze

3-4 tablespoons fresh lime juice
1/2 cup natural confectioners sugar
2 teaspoons shredded lime zest

Topping

1/3 cup unsweetened coconut flakes, toasted, optional

Directions:

Preheat oven to 350F. Grease and flour a 9-inch round cake pan.

In a mixing bowl, I use a wire whisk to do this, combine eggs, milk, sugar, lime zest, juice and oil. Add flour, baking soda and baking powder.

Pour the batter into the prepared pan and bake until golden, 40-50 minutes or until a tester inserted into the center comes out clean. Cool for 20-30 minutes, then turn onto a cooling rack and cool completely.

Whisk together the confectioners sugar, zest and lime juice and pour over cake. Sprinkle with toasted coconut.

Nutrition facts calculated based on the recipe giving 8 servings including glaze.