lime cake-sized

This is officially the best cake in the world (according to me). Wheat free, grain free, dairy free, low in fat (but not in sugar – hey, you can’t have it all), moist, finely textured, exotic, pretty, keeps well and is incredibly easy to make. AND it tastes like lemon meringue pie.

Ingredients

  • 6 eggs
  • 3 Tahitian limes, zested and juiced (about 100ml liquid)
  • 1 cup caster sugar
  • 1 ¼ cup ground almonds
 (200g)
  • 1 cup finely desiccated coconut
  • 1 teaspoon baking powder
  • pinch salt
for the syrup
  • ¼ cup grated jaggery (or raw sugar)
  • ¼ cup water
  • zest of one lime
lime cake1 sml

Instructions

  1. Preheat oven to 160°C.
  2. Beat eggs and sugar on a high speed until smooth and creamy, and then add lime juice and zest, salt and baking powder. Finally stir in almonds and coconut with a spoon.
  3. Pour into a lined tin (I used a 20cm one) and bake for 55 minutes or until a spike tests clean.
  4. Just before serving, place the syrup ingredients into a small pan and heat until dissolved nicely. Pour over cake (can be served warm or cold).
Note:
  1. Don’t think you can do this without baking paper. It’s a sticky cake, and a greased tin just won’t cut it.
  2. Metric measurements – 1 cup = 250ml Conversion link here
Just give me kisses in the comments – you will totally want to marry me once you’ve made this…

27 thoughts on “Flourless lime and coconut cake”

  1. So, I tried your cake and had a few problems. First, the batter wouldn't all fit into a 20 cm pan. Second, the texture was too crumbly; I could hardly transfer it from the cooling rack to a plate. Also, there was too much lime zest, making it a tad bitter. However, it's worth playing with a bit because the lime a coconut together were so yummy!

  2. I'm sorry this didn't work out for you. Perhaps I should leave my thoughts on why this happened for anyone else, and if you wanted to try again. I adapted this recipe from a cloudless orange and almond cake, and I must admit my first attempt was also very crumbly. I therefore used more eggs and less coconut in the second. I also turned down the temperature and cooked it for longer so the dry ingredients had more time to absorb the wet ones and soften up. This second cake was moist and has a fine layer of custard at the top (bottom before its turned out).I don't know why the mix would not fit in the pan. I would possibly put that down to very large eggs or more densely packed dry ingredients. I simply poured the coconut and almond meal into the cups, and did not press them in. If your eggs are very large, it may be worth reducing to 5. The pas I used is 7cm deep, but the cake itself is closer to 5.I did not put the cake on a cooling rack, but allowed it to cool slightly in the pan before placing it directly on the serving plate. It is a sticky and delicate cake, and I agree, moving it would not be impossible but would take some effort! Leave it in the paper until you are ready to serve. Regarding the bitterness, I suggest using a very sharp grater or microplane to zest. The pith below the green layer is very bitter, and if you end up taking that with the zest, it will definitely be bitter. Make sure your limes are ripe and slightly soft, otherwise you will end up taking too much of the bitter elements with the juice as you will be forced to squeeze harder to get the juice out. There is quite a bit of sugar in this recipe, so that should counter the sourness for most people, but this cake is not your standard sweet-tooth cake. It's for grown-up tastes (my 6 year old found it too savoury, but my older son loved it), and should have a sweet and sour taste, but definitely not be bitter. I hope that might help somehow – I hate hearing my recipe didn't work out. I hope you'll give it another go.

  3. hmm… That's strange. I've made it twice now (three times including the failed attempt as mentioned above!) and it has done this on no occasion. Also it's a very dense cake that doesn't really rise (the baking powder is minimum, and really just keeps it stable), so it shouldn't have had an opportunity to sink. I guess it could be one of the following:- An ingredient was forgotten (e.g. baking powder)- An ingredient was very different to what I would consider standard (e.g. Dessicated coconut for me is dried, finely grated coconut. If you used the wet, large grated sweetened coconut, it would not work so well). If eggs were larger/smaller…- eggs and following baking powder and juice were not beaten enough so that the mixture was uneven- It was made using imperial cups, not metric ones (an imperial cup is only about 200ml, whereas a metric one is 250ml)- There's something different between ovens that I didn't account for (I use a fan-forced, which is really good at regulating temperature. An old fashioned electric or a gas oven might need different temperature or care taken?)- My oven or yours is lying about the temperature it displays as correct- It was overcooked (maybe it doesn't hold together so well if it dries out too much)- The oven was opened too often during cooking.Please let me know if any of those ideas make sense, and how it tasted – I hope it's good enough to warrant another try!

  4. Made this over the weekend and it turned out beautifully. It did start to sink in the middle but I left it in a little longer and it rose perfectly. It was A++ compliments all round! Thanks for the recipe!

  5. I have made this cake twice and its fantastic! Superb for coeliacs as well! Just wondering with your photograph and presentation – is that undissolved grated jaggery in the centre? Extra to what you put in the syrup? Also do you serve and put the syrup on the bottom without turning the cake back over? thanks heaps for the great recipe!

    1. Hi Josie, thanks for such a lovely comment! Yes, you’re spot-on about that being jaggery in the centre – I just shaved it off with a sharp knife, and yes, that’s the bottom of the cake – it presents a little better as the egg sinks a little more towards the bottom as it cooks, so it has a lovely bright yellow appearance.

  6. After reading some of the comments I decided I would turn the heat down to 150 and add 10 extra minutes to the baking time to avoid some of the pitfalls a couple of other chefs experienced. Perfect result! And what a fab cake! I’ll be taking this round to bbq’s this summer! Many thanks Sarah!

  7. I just made this. It hasn’t completely cooled yet, and it is fantastic! I did not experience any of the problems above…. It is cooked, not crumbled, not sunken but still very moist. 10/10. It tastes fabulous and I will make it again, probably later this week, because its so good it won’t last long! THANKYOU

  8. I made this but accidentally used mixer for dry ingredients also added an extra egg, Then I read your coconut was different after I already processed the coconut and almonds together, The bagged wet coconut. So I put the mix in the 325 oven for 10 min turning once to dry it out and it worked b/c it is wonderful, I also infused just 1/2 cup stevia/water w/sprig of rosemary and some mint. Will make again

  9. Hi made this I added 4desert spoons of chia seeds soaked for 15minutes in a cup of water. Also used coconut flour. Sitting on bench cooling now. Looks pretty good

  10. Hi, I was looking for a flourless cake that wasn’t chocolate or orange! I made this last night and it was … delicious! Thanks so much.

    Just to note, because you seem interested in people’s variations, I used cashew meal instead of almond meal … I make my own cashew milk and after straining I have to use it up of course ;-), so a flourless cake is a great way! I also used rapadura sugar. I served with whipped coconut cream (put a can of coconut cream in the freezer for an hour or so, then when you open the can scoop out all the solids that are at the top, leaving the water behind, then whip till smooth).

    The zing of the lime was great, and the coconut cream was a perfect complement.

    1. Wow – this is fantastic – I’ve only put up one recipe and now there are another 5 in the comments! Love the idea of cashew meal – really goes with those Asian flavours of coconut and lime. I’m also keen on trying rapadura – we can’t get it here in Dubai, but it looks like jaggery which is pretty common (although not a palm sugar of course!). That coconut cream is a great idea for presentation too – will remember that for the future! Thanks so much for your comment Rohan 🙂

  11. I have found that if I ever have a cake sink in the middle it is usually because I can’t wait for the eggs to get to room temperature. Cold eggs tend to do that to cakes.

  12. Just wondering if this cake can be made in advance and frozen? And….if not….how many days do you think it would keep after being baked? Cheers 🙂

  13. I used 5 eggs and I didnt have a cake tin so i used two pyrex glass baking dishes and it has cooked perfectly

Some other suggestions or opinion to add? Please comment