Gluten Free Coconut Lime Cake

9 standard portions

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Ingredients

• 2½ cups shredded coconut ((200g)fine/unsweetened)
• ⅛ tsp pink salt
• 3 large eggs
• ½ cup raw cane sugar ((100g))
• 1 tsp vanilla extract
• 1 cup coconut milk ((250ml))
• 2 tbsp lime zest
• ¼ cup lime juice
• 1 tsp baking powder

Method

1. Grease and line a 8 or 9 inch square baking pan with parchment paper and set aside.
2. Combine the shredded coconut and pink salt in a bowl and set aside.
3. Meanwhile, in another separate bowl, whisk together the eggs (by hand) with the raw cane sugar.
4. Pour in the coconut milk, vanilla and continue to stir until fully combined.
5. Stir in the zest and juice of the lime.
6. Add the shredded coconut to the wet bowl, in increments until a smooth, lump free batter is formed (don't over mix).
7. Cover the bowl in saran/plastic wrap.Refrigerate the bowl for 30 minutes.
8. Preheat the oven to 180C/356F.
9. After the given time, remove the bowl from the refrigerator, remove the wrap and stir in the baking powder.
10. Pour the batter into the baking pan and use the back of a spoon of the spatula to smooth down the top.
11. Bake in the oven for 30-40 minutes or until golden (use a toothpick to determine the readiness, when inserted it should come out clean).
12. Allow to cool down for 10 minutes before using the side of the parchment paper to carefully lift out the cake.
13. Leave to completely cool down before slicing.