Lime Coconut Cake
Fodmapper
November 26, 2021
Our Low FODMAP Lime Coconut Cake is a delightful treat that combines zesty lime and tropical coconut flavours.
Why We Love This Low FODMAP Lime Coconut Cake?
- FODMAP-Friendly Ingredients: The beauty of this cake lies in its carefully selected ingredients. The ingredients are low FODMA, making it a safe option for those with sensitive digestive systems.
- Lively Lime Flavor: Lime adds a tangy, citrusy goodness that brightens the cake’s flavour profile.
- Tropical Coconut Twist: Coconut is a versatile and flavourful ingredient that pairs beautifully with lime. Its subtle sweetness and rich, creamy texture complement the lime’s zestiness.
- Moist and Tender Texture: Thanks to the moisture-retaining properties of coconut, this cake boasts a wonderfully tender and moist crumb that’s incredibly satisfying.
- Easy to Make: Our Lime Coconut Cake recipe is Low FODMAP and easy to follow, making it a great choice for bakers of all levels.
Need more delicious low FODMAP recipes? Subscribe to FODMAPPER magazine today. 70+ low FODMAP recipes in every issue. Now available as a digital subsription, so you can read from anywhere in the world!
No Reviews
Ingredients
Adjust Servings
| ½ cup (120g) dairy-free margarine | |
| 245g caster sugar | |
| 3 eggs | |
| 1 lime, juice and zest | |
| 1 teaspoon vanilla extract | |
| 270ml lactose-free cream | |
| 1 cup desiccated coconut | |
| 1½ cups low FODMAP gluten-free self-raising flour | |
| ½ teaspoon gluten-free baking powder |
ICING
| 2 cups gluten-free icing sugar | |
| 2 tablespoons lime juice | |
| ¼ cup shredded coconut, toasted | |
| lime zest, optional |
Directions
1.
Preheat oven to 180°C and grease and line a large loaf tin.
Mark as complete
2.
With an electric beater cream margarine and sugar until light and fluffy. Add eggs, one at a time, and beat well after each addition. Add lime juice and zest, vanilla extract, cream, desiccated coconut, flour and baking powder. Mix until combined.
Mark as complete
3.
Pour into prepared tin and bake for 55 minutes or until a skewer inserted into the middle comes out clean. Cool in tin for 5 minutes before transferring to a wire rack.
Mark as complete
4.
To prepare the icing combine sugar and lime juice in a bowl. Stir until smooth and free of all lumps. If you’d prefer runnier icing add a little more lime juice (or water).
Mark as complete
5.
Drizzle icing over cooled cake and top with shredded coconut and lime zest (if using). Let icing set before serving.
This recipe is Monash University Low FODMAP Certified™ as part of the Monash University Certification Program. One serve made in accordance with this recipe can assist with following the Monash University Low FODMAP diet™. A strict low FODMAP diet should only be commenced under the supervision of a healthcare professional. Monash University Low FODMAP Certified trade mark is used under licence in Australia by Cazbah Media Pty Ltd.
Mark as complete
Leave a Reply