Lime and Coconut Moist Cake Made with Rice Flour

Name: Lime and Coconut Moist Cake Made with Rice Flour
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 5/8 cup rice flour; 6 3/8 tablespoons flour; 4 tablespoons potato starch; 2 eggs; 7/8 cup powdered sugar; 6 3/4 tablespoons heavy cream or plain yogurt; lime juice; lemon; 6 1/3 tablespoons softened butter; 2 tablespoons coconut flour; 2 teaspoons baking powder; 1 vanilla bean; 6 2/3 tablespoons powdered sugar; lime juice or lemon; 3 tablespoons water

LE RICETTE DI MICOL★★★★★(1)

Cherise M.: "When this recipe said moist, it really kept true…" Read More

15Ingredients

65Minutes

660Calories

Read Directions

Description

This Lime and Coconut Moist Cake Made with Rice Flour is a truly moist cake. The batter for this cake is made with a mixture of rice flour, regular flour, and potato starch for a cake with the perfect density. Flavored with whole vanilla bean, this cake balances the sweet nutty flavor of coconut with the vibrant tang of lime, drizzled over the cake after baking as a syrup, allowing each to come through each bite of the cake beautifully.

Ingredients
US|METRIC
SERVINGS:

90 grams rice flour
50 grams flour
40 grams potato starch
2 eggs
100 grams powdered sugar
100 milliliters heavy cream (or plain yogurt)
lime juice
lemon
90 grams softened butter
2 tablespoons coconut flour
2 teaspoons baking powder
1 vanilla bean
50 grams powdered sugar
lime juice (or lemon)
3 tablespoons water

Directions

Place the powdered sugar in a bowl with the heavy cream and then incorporate the eggs, one at a time, mixing well with the mixer.
Sift the three types of flour with the baking powder and add them to the bowl, add the butter, very soft or melted.
Beat well and add the juice and grated peel of 1 lime and the seeds of the vanilla bean.
Line a 20 centimeter cake pan with wax paper and add the batter.
Bake the cake at 160C for approximately 40 minutes.
Remove the cake from the oven, let it cool slightly and add the syrup.
To prepare the syrup, combine the powdered sugar with the juice of 1 lime, dilute with the water and stir well.
Make some holes in the cake with a toothpick and pour the syrup directly over the cake while still warm.

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NutritionView more

660Calories

Sodium19% DV450mg

Fat54% DV35g

Protein16% DV8g

Carbs28% DV84g

Fiber12% DV3g

Calories660Calories from Fat320

% DAILY VALUE

Total Fat35g54%

Saturated Fat21g105%

Trans Fat

Cholesterol195mg65%

Sodium450mg19%

Potassium320mg9%

Protein8g16%

Calories from Fat320

% DAILY VALUE

Total Carbohydrate84g28%

Dietary Fiber3g12%

Sugars39g78%

Vitamin A

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

★★★★★

Cherise M. 26 May 2015

★★★★★

When this recipe said moist, it really kept true to its word. This cake was extra moist and had the perfect density to it. You could taste just as much lime as you could coconut and making it with rice flour was an added bonus. I cannot wait to make this cake again; truly a 5 star recipe.