Courgette, Lime and Coconut Cake
Gluten and Dairy Free
225g Gluten Free Flour
½ tsp Bicarb of Soda
1 tsp Gluten Free Baking Powder
125g Dairy Free Soya Spread
125g Caster Sugar
2 Large Eggs
100g Desiccated Coconut
Finely grated zest of 2 limes
8-9tsp of Lime Juice (icing)
200g Icing Sugar
Preheat oven to 18c/160c Fan/Gas 4. Grease and line a 22-23cm round shallow tin.
Sieve together the flour, bicarb and baking powder
Grate the courgettes into a dish lined with 4 layers of kitchen roll, cover with 4 more layers and press to squeeze out excess liquid
Beat Soya spread and sugar together until creamy
Add courgettes, eggs, coconut and flour mixture to the above craft mixture…along wide ¾ of the lime zest and then beat until evenly mixed.
Put cake into cake tin and level top. Bake for 45-55mins, or until the skewer comes out clean
Cool on a wire rack
Mix the icing sugar with the lime juice to make the icing.
Pour Icing mixture over the sponge cake, then sprinkle the remaining Lime Zest and some coconut on top
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