Love Cake Coconut and Lime Cake

Love Cake Coconut and Lime Cake


  • 50 grams dairy free spread
  • 25 grams coconut oil at room temperature (solid) - you can use all dairy free spread if your prefer
  • 340 grams gluten free sifted icing sugar
  • 1 tablespoon lime juice
  • 5 tablespoons of coconut milk - test consistency after 3 tablespoons add more or less according to your preference, you can add more than 5 tablespoons if you prefer a runnier frosting


  1. Preheat Oven to 180'C or 160'C fan forced.
  2. Prepare 2 x 7 inch round greased cake pans.
  3. Beat eggs on medium speed until light and fluffy and they form soft peaks - around 5- 7 minutes.
  4. Whilst eggs are beating empty your Love Cake Vanilla Cake Mix into a large mixing bowl, add coconut - mix well.
  5. Add coconut milk, oil, lime juice, lime rind and mix well making sure all ingredients are well incorporated.
  6. Gently fold in the beaten eggs in batches until just combined, do not over mix.
  7. Gently pour batter evenly into the 2 prepared tins.
  8. Bake in the oven 30 -35 (checking at 30 mins) or until the cake skewer comes out clean when testing the cake in the centre.
  9. Allow cakes to cool for 10 minutes, then remove from tins, place them right side up on cake rack to cool completely.
  1. Beat dairy free spreads on low until light and fluffy.
  2. Add half of the sifted icing sugar, beat well. Add 2 tablespoons of coconut milk. Beat well.
  3. Add the other half of the icing sugar, mix well. Add another tablespoon of coconut milk. Mix.
  4. At this point judge whether you want to add more coconut milk. If still too thick, add more coconut milk 1 tablespoon at a time and mixing well after each addition.
  5. Add lime juice. Beat well for 3-5 mins until light and fluffy. Frost your Cake.

dairy free gluten free soy free nut free  wheat free 

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