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Cream the margarine and sugar together in a large bowl.
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Using a fork, mash the banana on a plate on in a bowl and then add to the creamed mix.
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Add the eggs and gluten free flour alternately and beat in between each part until all mixed together then stir in the coconut.
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Grease and line a 2lb loaf tin and pour in the cake batter, bake on gas 5/190c for 50 mins -1 hour, until a skewer comes out clean.
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Remove from the tin and allow the cake to fully cool before icing.
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Mix the icing sugar with the lime juice and a little water until a spreadable paste.
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Toast the desiccated coconut this can be done by either frying in a frying pan for a few mins or place on tin foil under the grill, toast until lightly browned, be careful not to burn it.
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Spread the icing over the cake then scatter of the coconut, let the icing set before serving.
Gluten Free Banana, Coconut and Lime Cake
Back to all recipes.Banana and coconut is a gorgeous taste combination, add in a squeeze of lime and you have a beautiful tropical gluten free cake perfect for any occasion. You can easily make this cake dairy free too by using a dairy free margarine.
This recipe is...
- Preparation Time: 20 Mins
- Cooking Time: 1 Hour
- This recipe makes 10 slices
This recipe contains:
- Dairy
- Egg
Ingredients
Cake
150g margarine
150g caster sugar
200g banana
200g gluten free self raising flour
2 large eggs
75g desiccated coconut
Topping
90g icing sugar
Juice from one lime
20g desiccated coconut
Method
Nutritional Information (Per slices)
Cals
Calories
375
Carbs
47g
Fibre
2g
Fat
20g
Sugar
27g
Protein
2g
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
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