Almond Flour Coconut Lime Cake

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!

Course Dessert

Cuisine American, Canadian

Keyword almond flour, coconut lime, dairy-free, gluten-free

Prep Time 20

Cook Time 25

Cooling Time 2

Total Time 2 45

Servings pieces

Calories 296kcal

Author Leanne

Ingredients

For the cake:

2 ½ cups fine blanched almond flour
¼ cup unsweetened shredded coconut
1 teaspoon baking powder
¼ teaspoon fine sea salt
½ cup granulated sugar
2 tablespoons lime zest from 2-3 limes
4 large eggs room temperature
¼ cup 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
¼ cup powdered sugar sifted
⅓ cup toasted shredded coconut see note below

US Customary - Metric

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).

Nutrition