key lime coconut cake
a deliciously sweet lime cake made with coconut flour, and topped with honey-sweetened clusters of shredded coconut.
Servings: 15 or more slices
Ingredients
key lime coconut cake
- 1 cup coconut flour
- 1 cup honey
- 1/2 cup butter or coconut oil, melted
- 1 tbsp pure vanilla extract
- 2 limes, juiced (approx 1/4 cup of lime juice)
- 2 tsp lime zest
- 1 tsp baking soda
- 5 eggs
crunchy coconut topping
- 1 cup finely shredded, unsweetened coconut
- 1 tsp lime zest
- 2 tbsp honey
- 1 tbsp butter or coconut oil
Instructions
key lime coconut cake
- start by mixing your coconut flour and baking soda together in a large bowl.
- add in the wet ingredients- honey, oil, lime juice and zest and pure vanilla extract. combine.
- add in the eggs and combine well. once it's all well mixed, allow to sit for five minutes before pouring the batter into a prepared 9x13 cake tin (line with parchment paper to avoid sticking). allow the batter to also settle/sit in the tin for another 5-10 minutes before placing in the oven.
- bake in a preheated oven at 350 for 30-35 minutes. remove from the oven and allow to cool before adding the topping.
crunchy coconut topping
- heat butter in skillet over medium heat.
- in a small bowl, mix the coconut, zest, and honey one tablespoon at a time until well combined.
- add to skillet and stir occasionally to avoid burning, until the coconut turns golden brown, approx 10-15 minute.
- once cake has cooled, warm up a bit of extra honey in a small microwave safe bowl until just liquidy (10 seconds or so) (you could also add a smidge of leftover lime zest to the honey if you have some), and using a spatula, spread it gently across the cake as you layer on top of it the toasted coconut.
- allow to sit in fridge for a bit before slicing up as it will be more delicate warm. store in airtight container in fridge or freezer, serve warm or cold. it's good both ways!