Coconut Lime Coffee Cake (Gluten-Free)
I love whipping this up on lazy Sunday mornings when I need a little pick-me-up that screams “treat yourself.” There's something magical about the combo of coconut and lime that makes my taste buds do a happy dance. Plus, it's gluten-free, so you can indulge without the guilt. I might not share it, though, just saying.
Ingredients
Cake:
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup shredded coconut unsweetened
- 1/4 cup coconut oil melted
- 1/4 cup honey or maple syrup
- 2 large eggs
- 1/2 cup coconut milk
- Zest of 2 limes
- Juice of 1 lime
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Topping:
- 1/4 cup shredded coconut
- 2 tbsp coconut sugar
- Zest of 1 lime
Instructions
- Preheat Oven: Set your oven to 350°F (175°C). Grease your 8-inch pan or line it with parchment paper.
- Prepare Topping: In a small bowl, mix 1/4 cup shredded coconut, 2 tbsp coconut sugar, and zest of 1 lime. Set aside.
- Mix Dry Ingredients: In a large bowl, combine 1 cup almond flour, 1/2 cup coconut flour, 1/2 cup shredded coconut, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
- Blend Wet Ingredients: In a medium bowl, whisk together 1/4 cup melted coconut oil, 1/4 cup honey or maple syrup, 2 large eggs, 1/2 cup coconut milk, zest of 2 limes, juice of 1 lime, and 1 tsp vanilla extract.
- Combine: Stir the wet ingredients into the dry ingredients until well combined.
- Assemble: Pour the batter into the prepared pan. Sprinkle the coconut-lime topping evenly over the batter.
- Bake: Bake for 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. Slice and enjoy!