Lime & Coconut Cake

Whisk together the eggs, maple syrup and butter (once it’s cool).
In a separate bowl mix together the lime juice and zest. Add this to the eggs, reserving a tbsp of the lime juice.
Very gradually add the egg mixture to the coconut flour. Stir between each addition to ensure the batter is the right consistency (you want it semi-runny).
Fold in the shredded coconut and then spoon the batter into a greased or lined 9in loaf tin.
Bake at 350 for 25 minutes. While it’s baking mix together the remaining lime juice with the coconut palm sugar.
Remove loaf from oven, make shallow slits in the top and pour over the lime juice. Sprinkle over a tbsp of shredded coconut and put back in the oven for ten minutes.
Let cool before removing from tin and cutting.

prep time:
cook time:5 min
ready in:
  • 3/4 cup coconut flour, sieved
  • 6 large eggs
  • 3 limes, juice and zest
  • 1/4 cup maple syrup
  • 1/2 cup unsweetened shredded coconut, plus a tbsp
  • 1/2 cup butter, melted (or coconut oil)
  • 1 tsp coconut palm sugar