Desserts & Cakes/ Gluten Free/ Low Carb/ Vegetarian

Strawberry, Coconut and Lime Cake (Coconut Flour)

A strawberry and coconut cake made with coconut flour.  Flavoured with lime, this is a perfect cake for a summers day.

This cake could be cooked into two pieces (if you doubled up the recipe) and placed together as a Victoria sponge, but I just baked one level this time.  It is a lovely soft sponge and baked with the wonderful coconut flour.  
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As well as using coconut flour, there are other coconut ingredients such as oil and milk which gives the cake a slight coconut taste.  Combined with strawberries and lime, it gives a lovely light summery cake.   You could feed this to “flour eaters” and they would never know the difference!  I slathered mine with whipped cream and decorated with strawberries.  It was delicious!  

To be honest, I think the only thing that the chopped strawberries in the sponge give is added moisture, as cooked strawberries do not give any additional flavour to the cake.  They just combine well with the lime and coconut flavours.   But adding them on top definitely gives an added zing to the cake!

 

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Strawberry, Coconut and Lime Cake


Course: Dessert
Author: Angela Coleby
Ingredients
  • 6 Eggs
  • 1/4 Cup Coconut oil
  • 1/4 Cup Coconut Milk
  • 6 tablespoons erythritol or other sugar substitute
  • 1 teaspon vanilla extract
  • 1/2 cup coconut flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 5 Strawberries chopped
  • 1 Lime Juice & Grated Rind
Instructions
  1. Preheat the oven to 180C/350F degrees.

  2. Whisk the eggs, coconut milk, vanilla, lime juice and zest together.

  3. Add the coconut oil and erythritol and mix well.

  4. Add the dry ingredients and blend well.
  5. Pour the ingredients into a cake pan and bake for 35-40 minutes until firm and golden on top.

  6. Once cool, slather with cream and top with strawberries (or top as you want)

Recipe Notes

Serves 2-4

Nutritional Info per quarter – 256 Calories, 24g Fat, 9g Protein, 4g Total Carbs, 1g Fibre, 3g Net Carbs

 

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8 Comments

  • Reply
    Yasmin
    September 12, 2013 at 9:34 pm

    Hi Diva – I have everything for this cake apart from coconut oil. can you recommend anything else?
    I have a coffee date with a friend on Saturday and would like to take this with me.
    PS – the coconut / blueberry cheesecake was divine and no one could tell it was healthy.

    • Reply
      Divalicious
      September 12, 2013 at 9:58 pm

      Hi Yasmin. Glad the cheesecake went well. You can often use melted butter instead of coconut oil. I haven’t tried it with this cake but it might work out.

      • Reply
        Yasmin
        October 18, 2013 at 6:31 pm

        Whoops! Still haven’t bought the oil, but I will do this cake tonight, for the first time with butter.. Wish me luck. X

        • Reply
          Divalicious
          October 20, 2013 at 4:24 pm

          Good luck Yasmin! Hope it worked out with butter..am intrigued so please let me know how it went.

  • Reply
    TigerTye
    June 8, 2013 at 1:57 am

    I want to try this recipe but I am a stevia girl. can you give me the sugar equivalent for the 6 tblspn erythritol so I can translate it into my sweetener pls?
    thanks!

    • Reply
      Divalicious
      June 9, 2013 at 1:14 pm

      ooh..Would estimate the sugar equivalent to be about 10 tblspn…Hope you enjoy the recipe and thanks for stopping by!

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