Coconut and macadamia nut cake with a lime twist (gluten free)

The inspiration for this very unique cake came from one of my cookbooks named “Bills Open Kitchen”.  However I wouldn’t be me if I didn’t change things and this time I swapped out sugar with our palm sugar from Costco, and I changed the wheat flower to gluten free mixture.  This is a very tasty cake that works well as a pair with morning coffee or as an after dinner dessert.

Coconut and macadamia nut cake with a lime twist

Coconut and macadamia nut cake with a lime twist

Coconut and macadamia lime cake (gluten free)
Prep time

Cook time

Total time


Recipe type: Dessert
Serves: 12

  • 1⅓ cup macadamia nuts (Costco in Hawaii have lots of macadamia nuts, but they are harder to find elsewhere)
  • ⅓ cup almond meal
  • ⅓ cup gluten free flour (Bob’s Red Mill) Substitute an equal amount of wheat flour if you want the traditional version
  • 1 teaspoon baking powder
  • 6 eggs separated into whites and yolks
  • ¾ cup palm sugar
  • zest of one lime
  • ½ cup unsweetened, shredded coconut
  • ½ teaspoon Kirkland pure vanilla extract
Lime icing
  • ¾ cup icing sugar
  • 1½ tablespoon lime juice
  • 1 teaspoon lime zest

  1. Preheat the oven to 350 F.
  2. In a food processor process the nuts, gluten free flour and almond meal until the nuts are ground.
  3. In a big bowl beat together the egg yolks and sugar until the mixture becomes creamy (about 3 minutes)
  4. Add the lime zest, vanilla, coconut and nut mixture.
  5. In a separate bowl beat the egg whites until stiff peaks form. Using a wooden spoon gently fold the egg whites into nuts batter.
  6. Cover a 9 inch baking pan with parchment paper and spread the batter into it.
  7. Bake for about 40 minutes or until lightly golden and then let it cool for about 15 minutes.
  8. Mix together the lime zest, lime juice and icing sugar and pour the icing all over the top of the cake.