This simple Coconut Lime Cake is perfect for those who are lactose intolerant since coconut oil is used instead of butter. This citrus-filled treat is made more wholesome and delicious with the use of... whole wheat pastry flour. A perfect afternoon treat alongside a cup of tea.
Preheat the oven to 375 degrees. Grease a 9 x 5 x 3-inch loaf pan with coconut oil. Set aside.
Sift the flour, salt, and baking powder together into a bowl. Set aside.
In a large bowl, cream the sugar and the coconut oil together. When they are well combined and light, beat the eggs in a little at a time. Stir in the lime zest, then the grated coconut. Gradually sift and fold the flour into the egg mixture just until absorbed. The batter will be very loose.
Pour the batter into the loaf pan and bake in the center of the oven until it is golden and a toothpick comes out clean, about 40 minutes. Let the cake sit in the pan for about 5 minutes, then tip it onto a rack to cool.
While the cake is cooling, mix the lime juice and remaining 2 tablespoons sugar together in a small saucepan. Bring to a boil over a medium high heat until the sugar has melted and has formed a syrup with the juice.
Set the cake onto a plate, it will still be warm, and prick the top all over with a toothpick. Gently spoon the lime syrup over the cake, letting the cake absorb it before adding the next spoonful. It will run down the sides of the cake. Serve with diced mango or a tropical fruit sorbet.
When making cakes with oil instead of margarine or butter, the batter will always look runny in comparison.
To liquefy the coconut oil, simply stand the jar in a bowl of hot water until it has melted, or microwave for 20-30 seconds.
If you cannot find whole wheat pastry flour then substitute half whole wheat flour and half all-purpose flour. Just swapping in whole wheat flour will result in a drier and grittier cake.
Remember to enjoy sweet, sugary treats in moderation.