Gluten-free Coconut & Lime Cake w/ White Chocolate Ganache

You are going to love this gluten-free coconut & lime cake with white chocolate ganache. Coconuts are full of nutritional goodness. Coconut flesh is an excellent source of dietary fibre and contains vitamins B, C and E and minerals iron, calcium, magnesium and phosphorus. Coconut oil is rich in beneficial medium-chain fatty acids which help boost metabolism to increase fat burning, along with being a great source of energy for the body and brain.This cake also provides good quality protein which helps keep blood sugar levels balanced and cravings at bay.

Gluten-free Coconut & Lime Cake w/ White Chocolate Ganache

1 cup fine desiccated coconut
1 cup gluten-free flour
¾ cup fine almond flour
1 1/2 tsp baking powder
1/4 tsp baking soda
3/4 cup coconut milk
1 organic egg
1/3 cup + 1 Tbsp coconut oil, soft
1/3 cup + 1 tbsp pure maple syrup or raw honey
2 Tbsp lime juice (1 small lime)
Zest 1 organic lime
½ tsp vanilla extract
White Ganache:
150g good quality white chocolate
¼ cup coconut cream
Decorate with lime slices, coconut flakes, flowers, chopped nuts

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Method:

1. Preheat your oven to 180*C and line a medium cake tin with baking paper.
2. In a large bowl combine coconut, gluten-free flour, almond flour, baking powder and baking soda.
3. In another bowl whisk together an egg, coconut oil, maple syrup, lime juice and zest, and vanilla.
4. Pour wet ingredients into dry and gently combine. Don’t over mix or you will have a dense cake.
5. Pour mixture into your cake tin and put in the oven for 50 minutes, until a skewer comes out cleanly.
6. In a water bath melt chocolate and coconut cream and combine well. Place ganache in the fridge until it starts to cool and thicken, mix it well with a spoon.
7. Allow your cake to cool completely before topping it with ganache. Decorate your cake and serve.

TEA PAIRING: This delicious cake pairs perfectly with a pot of Bodhi Organic ZesTEA and PositiviTEA.

Recipe by naturopath Lisa Guy.