Serves 12
adjust servings:

Tick the ingredients you need to add your shopping list.

For the sponge:

For the icing:

To decorate:

  1. Preheat the oven to 180˚C/160˚fan/gas mark 4. Line three 20cm tins with parchment paper
  2. In a large bowl, sift together the coconut flour, bicarbonate of soda and salt
  3. In a separate bowl, whisk together the whole eggs, melted coconut oil, coconut milk, maple syrup and lime zest until foamy
  4. Fold the wet ingredients into the dry
  5. In a grease-free bowl, use an electric beater to whisk the egg whites until they form thick soft peaks. Gently fold the whisked egg whites into the cake batter
  6. Divide the batter evenly amongst the prepared tins and bake for 20-25 minutes or until a skewer inserted into the centre comes out clean. Allow to cool in the tins for 10 minutes, then transfer to wire rack
  7. In a bowl, combine all the ingredients for the icing and beat together until smooth
  8. Brush the cake with the lime juice
  9. Stack and fill the sponge layers with the icing. Spread the icing over the top and sides of the cake, making sure to fill in any gaps. This doesn’t have to be neat
  10. In a small dry frying pan over a medium heat, lightly toast the coconut shavings. Remove from the pan and leave to cool
  11. Press handfuls of the toasted coconut into the sides of the cake until covered, then cover the top too. Decorated with some lime zest and lime wedges to serve.

Nutrition Facts

Per Serving: 414kcals, 37.1g fat (28g saturated), 16.2g carbs (12.9g sugars), 7g protein, 0.7g fibre, 0.352g sodium