Gluten-free lime and coconut cake recipe

A really soft, moist cake. If you’re making this for people with nut allergies, swap the almonds for the same amount of gluten-free flour.

Prep time: 25 minutes | Cooking time: 45 minutes

SERVES

eight

INGREDIENTS

• 225g butter, at room temperature, plus extra for greasing the tin

• 145g desiccated coconut

• Juice of 1 lime and finely grated zest of 3

• 100g ground almonds

• 125g gluten-free plain flour (I use Doves Farm)

• 2 ½ tsp gluten-free baking powder

• 225g caster sugar

• 3 large eggs, lightly beaten

• 3 tbsp sour cream

• 2-3 tbsp milk (as needed)

• Icing sugar, for dusting

• Toasted coconut flakes, lime slices and zest, to decorate

METHOD

1. Preheat the oven to 180C/ 170C fan*/gas mark 4. Butter a 20-21cm springform cake tin and line the base.

2. Put the desiccated coconut in a bowl and add 150ml boiling water. Leave to soak for 15 minutes, then add the lime juice. Mix together the almonds, flour, baking powder and a pinch of salt.

3. Beat the butter and sugar in an electric mixer until creamy and fluffy. Add the eggs a little at a time, beating well after each addition (for best results, don’t go too fast). Add the lime zest and sour cream.

4. Fold the nut and flour mixture into the batter in three batches, then stir in the coconut (which should have soaked up the water). Add enough milk to give you a dropping consistency.

5. Scrape the batter into the cake tin and bake for about 45 minutes. Push a skewer into the centre of the cake – it should come out clean.

6. Leave to cool a little. Unclasp the side of the tin and very carefully remove the paper, then slide the cake on to a plate.

7. Dust with icing sugar and decorate before serving with crème fraîche, the sorbet overleaf, or both.

*Diana’s conversions may differ slightly from the standard