Coconut Lime Cake (Keto, Paleo, Dairy Free, Nut Free)
A simple, delicious cake for any occasion. Dairy and nut free with a sweetener free option!
Nutrition Facts
Ingredients
Instructions
Pre-heat oven to 350F. Lightly grease two 6″ cake pans.
Sift the dry ingredients (flour, sweetener, baking powder, and salt) together in a small bowl.
In a large bowl mix with an electric hand mixer beat the eggs, milk, lime zest, coconut oil, and lard for 2-3 minutes until foamy and fluffy.
Add the dry ingredients to wet ingredients and beat until well combined.
Pour the cake mix into the two prepared cake pans, place them on a sheet pan and bake 25-30 minutes until a toothpick inserted comes out mostly clean.
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Continue Reading at Thecastawaykitchen →Chef's Notes
Recipe
*Use of sweetener is optional in this recipe the natural sweetness of the coconut and lime are enough if you don’t do keto sweeteners! Alternatively, you may use raw honey if you eat honey or Vanilla Collagen Primal Fuel instead of the erythritol too!*
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Reviews from the Original Source
Made cake but used lemon instead of lime. It was amazing! Thank you for this recipe! 😍
OMG! This is fabulous! So delicious and simple to make. Thank you Cristina for another great recipe!!
The cake has a wonderful texture and the frosting is surprising. The lime really adds a nice touch of brightness that compliments the coconut well. Yummy!!
This is so lovely! I do eat dairy and was looking for a less coconut-ey flavour, so I replaced the coconut oil and ghee/lard with melted butter, and used double cream instead of coconut milk for a little extra indulgence :) I threw in about 180g of halved blackberries, and also added 1/4 teaspoon each of monk fruit sweetener and pure Stevia to suit my palate. For the frosting, I made a buttercream with approximately half a cup of softened butter, about 65g of powdered Erythritol, and 2 tablespoons of freshly squeezed lime juice... Yum! I baked this in a loaf pan (so it took nearly an hour to bake through) and once completely cooled I sliced it in half and frosted the middle and top. Given how rich it turned out, it made 9 perfectly sized servings. This is such a delicious summer treat, thank you so much for a great recipe!
I also had the issue with my coconut oil not blending in. Was it supposed to be melted? I've rarely baked with coconut oil. Maybe my butter was still too cold, but I thought it was room temp. I think it would be a good cake if that part was figures out.
My cake didn't TURN OUT WELL AT ALL. I WAS PRETTY SURE THAT THE LARD SHOULD BE SOFTENED TO ROOM TEMP, BUT SINCE THE RECIPE DIDN'T SAY THAT, I USED IT STRAIGHT OUT OF THE FRIDGE. THIS MADE THE COCONUT OIL TURN INTO HARD LITTLE LUMPS THAT WOULDN'T BEAT INTO THE EGGS, SO THEY NEVER BECAME FOAMY OR FLUFFY. AS SUGGESTED, I USED MCT OIL POWDER + STEVIA INSTEAD OF ERYTHRITOL BC MY TUMMY CAN'T TOLERATE ALCOHOL-BASED SWEETENERS. THE FINAL TASTE... VERY SALTY AND BLAH. THE ICING WAS GOOD BUT NOT GOOD ENOUGH TO REDEEM THE CAKE. SO SAD BC I HAD HIGH HOPES FOR A CAKE THAT COULD WORK WITHOUT FAKE SWEETENERS. :(
Oh my gato! Soooo good!! I’m so happy i got it right!
HOly cow, this cake is soooo good. And let me tell you i am not a huge cake fan. I did have a little troublE wiTh the FROSTING being a little more “liquidy” than it should, bUt i added some cream cheese and it was magical. Thank you for all the INFORMATION and the great recipes you have created. I am glad i found you!
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