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 lime cake (gluten free)
Prep time
Cook time
Total time
Author: CostcoDiva
Recipe type: Dessert
Serves: 12
Ingredients
- 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
Instructions
- Preheat the oven to 350 F.
- In a food processor process the nuts, gluten free flour and almond meal until the nuts are ground.
- In a big bowl beat together the egg yolks and sugar until the mixture becomes creamy (about 3 minutes)
- Add the lime zest, vanilla, coconut and nut mixture.
- In a separate bowl beat the egg whites until stiff peaks form. Using a wooden spoon gently fold the egg whites into nuts batter.
- Cover a 9 inch baking pan with parchment paper and spread the batter into it.
- Bake for about 40 minutes or until lightly golden and then let it cool for about 15 minutes.
- Mix together the lime zest, lime juice and icing sugar and pour the icing all over the top of the cake.
