Can coconut flour be used in place of almond flour in this cake?

While it might be tempting to use coconut flour in this coconut lime cake, I don't recommend it. Almond flour has a unique texture with a high fat and moisture content. Coconut flour is more absorbent than almond flour so a 1:1 substitution would not work in this recipe.

Can I use another sized cake pan for this recipe?

This cake has been tested in an 8-inch square pan. You can make it in a 9-inch square pan, but the cake won't be as tall and you'll need to reduce the baking time by about 5 minutes.

Can this cake be made using a different type of citrus fruit?

Absolutely! While I think the pairing of coconut and lime works well, you can substitute orange or lemon zest and juice.

Almond Flour Coconut Lime Cake

Description

Almond Flour Coconut Lime Cake is filled with delicious tropical flavors of coconut and fresh lime and topped with coconut whipped cream and toasted coconut. It’s also gluten-free and dairy-free!

Ingredients

For the cake:

2 1/2 cups (260g) fine blanched almond flour
1/4 cup (23g) unsweetened shredded coconut
1 teaspoon baking powder
1/4 teaspoon fine sea salt
1/2 cup (110g) granulated sugar
2 tablespoons lime zest (from 2-3 limes)
4 large eggs, room temperature
1/4 cup (60ml) olive oil
2 tablespoons freshly squeezed lime juice
1 teaspoon vanilla extract

For the topping:

2 cans (400ml each) full fat coconut milk, refrigerated for at least 24 hours
1/4 cup (30g) powdered sugar, sifted
1/3 cup (35g) toasted shredded coconut (see note below)

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Instructions

Preheat oven to 350F. Grease the bottom and sides of an 8-inch square pan and line it with slightly overhanging parchment paper.
In a medium-sized bowl, whisk together the almond flour, coconut, baking powder and salt.
In a small bowl, combine the sugar and lime zest. Rub between your fingers to release the oils from the zest. The mixture should feel wet.
In a large bowl, whisk together the eggs, sugar/zest mixture, oil, lime juice and vanilla.
Add the dry ingredients to the wet mixture and gently fold in until just incorporated. Do not over mix.
Pour the batter into the prepared pan and use an offset spatula to spread out evenly. (The batter will be thick).
Bake for 23-25 minutes, or until the top of the cake starts to brown and a toothpick inserted in the middle comes out clean. Let cool in the pan before adding the whipped cream.
To make the coconut whipped cream, scoop the solidified milk solids from the cans of coconut milk. (Discard the liquid or save for another recipe). Add to a mixing bowl and use an electric mixer to beat together until smooth and fluffy (about 1-2 minutes). Add the powdered sugar and beat together for another minute.
Spread the topping onto the cooled cake and top with toasted coconut.

Notes

You can buy toasted coconut or toast it yourself. Just spread the unsweetened shredded coconut out on a parchment paper lined baking sheet. Bake at 350F for 5-7 minutes, or until golden brown. Stir the coconut after 2-3 minutes to ensure it browns evenly, and keep an eye on it as it burns quickly.
While you can simply add the sugar and zest to the wet ingredients separately, I like to rub them together so the oils release from the lime zest. This enhances the lime flavor in the cake.
If you don’t have a kitchen scale to weigh your almond flour, make sure to measure it by using the spoon and level method in a dry measuring cup.
In order for the coconut whipped cream to work, you need to use full fat coconut milk that has been chilled for at least 24 hours so the milk has time to harden. (I normally chill the cans for 3-4 days just to be sure).
Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.