Lime & Coconut Cake

Prep 10 MINS

Cooking 55 MINS

Level super easy

Serve 10

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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
2 cups gluten-free icing sugar
2 tablespoons lime juice
¼ cup shredded coconut, toasted
lime zest, optional



Preheat oven to 180°C and grease and line a large loaf tin.
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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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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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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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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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