התמונה להמחשה בלבדGluten-freePeanut-freeSesame-freeNut-freeContains dairy
Gluten-Free Coconut and Lime Cake
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. In gluten-free coconut and lime cake, shredded coconut, tsp pink salt and large eggs are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 15 min
- Servings
- 8
- Difficulty
- Easy
Instructions
Servings:8
- 1Heat the oven to 180 degrees Celsius and grease a 20 cm square baking pan, line it with baking paper.
- 2In a bowl, mix the grated coconut with pink salt.
- 3In a separate bowl, beat the eggs with cane sugar until the mixture is uniform.
- 4Add the coconut milk and vanilla extract, and mix until the mixture comes together.
Nutrition
- Calories
- 234
- Protein
- 3.2g
- Carbs
- 51.7g
- Sugar
- 51.4g
Chef tips
Add a touch of lemon zest for extra zing. Almond milk can replace coconut milk if preferred.
Culinary reasoning
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. In gluten-free coconut and lime cake, shredded coconut, tsp pink salt and large eggs are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.