Lime Drizzle and Coconut Polenta Cake

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Coconut lime and polenta cake

Lime Drizzle and Coconut Polenta Cake

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This gluten-free Lime Drizzle and Coconut Polenta Cake has a tropical taste, thanks to the lovely lime and coconut combo. It’s so easy to make but looks like a real showstopper – my kind of cake! I love the delicious drizzle and the contrast between this tangy cake and the creamy coconut yogurt.


Ready in 55 minutes Good For , , , ,

Directions

 

·       Preheat the oven to 190°C / 170°C fan / 375°F / gas mark 5.

·       Cream the sugar and coconut oil in your food processor, then add the polenta, ground almonds, baking powder and bicarbonate of soda. Mix again. Break in the eggs one at a time, mixing between each addition. Finally, add the lime zest, lime juice and vanilla extract.

·       Grease a 22cm cake tin and pour in the mixture. Bake for 40-45 minutes until the cake is golden on top and starting to shrink away from the sides. Try the knife test: if it pulls out clean, your cake is ready.

·       In a small saucepan warm the drizzle ingredients together. Pour over the cake when it’s fresh out of the oven.

·       Top with coconut flakes, coconut yogurt and slices of lime.

 

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