Coconut Lime Pound Cake | Gluten Free, Low Carb | Wheatless Buns
I love the flavor of lime and coconut in 'certain' things--like ice cream. But in a pound cake? So, I was a little worried as to how this Coconut Lime Pound Cake would turn out. But guess what? It turned out FABULOUS! The flavors of coconut and lime weren't overwhelming and the texture was unbelievably moist! Even Hubby said it was about the best cake he's ever eaten. So, get ready, friends! You're in for a treat with this one!!
Ingredients
For the cake:
3 C. blanched almond flour (Costco has it)
1 TBLS. coconut flour
1/4 C. shredded coconut (unsweetened)
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 C. powdered sweetener (low calorie)
1/8 tsp. stevia extract
3 lg. eggs (room temp.)
1/2 C. canned coconut milk (room temp.)
1/2 C. coconut oil (melted)
1/2 tsp. coconut extract
1 TBLS. fresh lime juice
1 tsp. fresh lime zest
For the glaze:
1 C. powdered sweetener (low calorie)
1 TBLS. fresh lime juice
3 TBLS. canned coconut milk
For the topping:
Grated lime zest
Flaked coconut
Directions:
Preheat the oven to 350 degrees F. In a mixing bowl, combine the eggs, coconut milk, coconut oil, and coconut extract. In a separate bowl, measure the almond and coconut flour into a sifter and sift. Slowly blend the sifted flour into the wet egg mixture. Then mix in the shredded coconut, salt, baking soda, baking powder, lime juice and zest. Scoop into a well spray-greased 8 1/2" X 4 1/2" loaf pan. (Suggestion: I use vegetable oil spray grease--it sticks less than others.)
Bake for approx. 40 minutes (it will have a golden brown top) and/or, a toothpick inserted in the center comes out almost clean. Remove from the oven and allow to cool for about 10 minutes, then invert the cake onto a cooling rake or counter.
When cake is cool, mix the glaze ingredients and drizzle over the top. Then sprinkle the glazed cake with lime zest and coconut flakes. Enjoy!!
Note: This recipe is adapted from Portuguese Girl Cooks and is found here.
Ingredients
For the cake:
3 C. blanched almond flour (Costco has it)
1 TBLS. coconut flour
1/4 C. shredded coconut (unsweetened)
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 C. powdered sweetener (low calorie)
1/8 tsp. stevia extract
3 lg. eggs (room temp.)
1/2 C. canned coconut milk (room temp.)
1/2 C. coconut oil (melted)
1/2 tsp. coconut extract
1 TBLS. fresh lime juice
1 tsp. fresh lime zest
For the glaze:
1 C. powdered sweetener (low calorie)
1 TBLS. fresh lime juice
3 TBLS. canned coconut milk
For the topping:
Grated lime zest
Flaked coconut
Directions:
Preheat the oven to 350 degrees F. In a mixing bowl, combine the eggs, coconut milk, coconut oil, and coconut extract. In a separate bowl, measure the almond and coconut flour into a sifter and sift. Slowly blend the sifted flour into the wet egg mixture. Then mix in the shredded coconut, salt, baking soda, baking powder, lime juice and zest. Scoop into a well spray-greased 8 1/2" X 4 1/2" loaf pan. (Suggestion: I use vegetable oil spray grease--it sticks less than others.)
Bake for approx. 40 minutes (it will have a golden brown top) and/or, a toothpick inserted in the center comes out almost clean. Remove from the oven and allow to cool for about 10 minutes, then invert the cake onto a cooling rake or counter.
When cake is cool, mix the glaze ingredients and drizzle over the top. Then sprinkle the glazed cake with lime zest and coconut flakes. Enjoy!!
Note: This recipe is adapted from Portuguese Girl Cooks and is found here.
Coconut Lime Pound Cake | Gluten Free, Low Carb | Wheatless Buns
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