Lime & Coconut Cake
Fodmapper
November 26, 2021
Prep 10 MINS
Cooking 55 MINS
Level super easy
Serve 10
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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.
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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.
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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.
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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).
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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.
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