Strawberry Lime Cake

I was looking earlier this month for a lighter, “fruitier,” dessert to make for us when we got home from treating ourselves to a dinner out.  I am becoming more and more open to baking with coconut flour and using canned coconut milk in “frosting” recipes as I have found that the coconut flavor is very minimal, or my taste buds are changing and getting more used to it.  We didn’t end up having this dessert the night of our dinner out, one because I didn’t have the coconut milk chilling in the fridge, and two, because we wouldn’t have been able to eat it anyways, we were so full from dinner.  Anyhow, when I did end up making it we were both hooked and I knew this would be one that I would be making again in the future, especially with summer approaching and berries coming into season.  I would call this more of a “shortcake” versus lime cake, because I didn’t taste the lime in the cake, but it didn’t really matter, it is tasty :).

DSC02581

The original recipe is from:

Strawberry Lime Cake (Grain, Dairy, Nut, Refined Sugar Free)

Ingredients:

For the cake:
-4 eggs
-juice of 2 limes
-½ cup almond milk
-¼ cup butter
-⅓ cup honey
-1 teaspoon vanilla extract
-½ cup coconut flour
-1 teaspoon baking soda
-¼ teaspoon sea salt
For the “icing”:
-1 can (14 oz) full fat coconut milk
-2 tablespoons honey
-1 teaspoon vanilla extract
-pinch sea salt
For the topping:
-1½ cup diced strawberries

Directions:

Preheat oven to 350 degrees.  In a mixing bowl, combine the eggs, lime juice, butter, honey, milk and vanilla. Mix well then add in the coconut flour, baking soda and salt. Mix until combined.  Pour the batter into a greased 8×8 baking dish and bake for 20-25 minutes or until done in the center and golden on top.
Let cool. Once cooled, frost your cake.  Place in the refrigerator for at least 1 hour.  Top with the diced strawberries. Keep any leftovers in the fridge.
For the “icing”:
Refrigerate can of coconut milk overnight for best results. Use just the coconut cream that has risen to the top of the can of coconut milk. You can use the leftover liquid for smoothies or save it for another use.
Place just the coconut cream in a bowl or stand mixer. Whip until peaks form. Once it’s whipped, add in honey, vanilla and sea salt. Whip once more until it’s thoroughly mixed.

Thinking this might be a regular in our house throughout the rest of spring and summer.  Maybe we will have to turn it into a double batch to make it last longer too :).

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