I’m growing a lime tree in the backyard, and it’s inspired me to use lime juice and zest in just about everything I make! I made this cake for my daughter’s birthday, and my family loved it so much that when my son’s birthday rolled around two weeks later, I made it again – with a few tweaks.
This recipe is the tweaked version, which was even more popular!
Its coconut content makes it higher in fat – and in particular, saturated fat – than most of my recipes, so keep this one for special occasions.
Ingredients:
1 cup plant milk (I used oat milk)
2 tbsp lime juice
1 1/2 cups wholemeal plain flour
2.5 tsp baking powder OR 1.5 tsp cream of tartar + 1 tsp bicarb soda
1/2 cup desiccated coconut
3/4 cup coconut sugar
1 tsp vanilla
1/2 cup plain soy yoghurt*
Topping
2.5 tbsp desiccated coconut, divided
3 tbsp lime juice
1 tbsp plain soy yoghurt
2 tbsp coconut sugar
Zest of 1 lime
Method:
Preheat oven to 180°C. Line a 21 cm round cake pan with baking paper.
Add lime juice to plant milk and set aside while preparing other ingredients.
Sift flour with baking powder. Stir in coconut and sugar.
Make a well in the dry ingredients and add milk-lime juice mixture, vanilla and yoghurt. Stir until all lumps have disappeared, but do not overmix.
Pour batter into prepared cake pan and bake for 30-35 minutes or until a toothpick inserted into the middle of the cake comes out clean.
Topping
Mix 2 tbsp of desiccated coconut with lime juice, yoghurt and coconut sugar. Spread over the top of the cooled cake and sprinkle with additional coconut and lime zest.
* I make my own soy yoghurt using Vitasoy Protein Plus soy milk and non-dairy yoghurt culture.
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