Very Coconutty and Lime Naked Cake on a glass cake stand shot from above with one piece taken out
Cakes and Cookies

Very Coconutty and Lime Naked Cake


OMG – this Very Coconutty and Lime Naked Cake is the bomb 💥🍋🥥!! I was out for food for the first time in ages with friends a few weeks ago and we had a slightly different version of this cake as a dessert. It was such an inspired recipe that I pretty much dug into the kitchen to create a version right away.

Very Coconutty and Lime Naked Cake on a glass cake stand shot at a three quarter angle

I wanted the base to be a super light, fluffy sponge cake. It then gets infused with both lime and coconut before it gets topped with more shredded coconut and lime zest. When I put it in front of my husband for the first time, he ate more than half of it in that very setting. I definitely would declare that as a success 😉. This Very Coconutty and Lime Naked Cake is so delicious, easy to make, and completely gluten, and refined-sugar free. I was so pleased with the outcome!!

Very Coconutty and Lime Naked Cake on a glass cake stand shot from the side

Some gluten-free flours can be a bit denser in texture, which then builds a stark contrast to the lightness of wheat flour and can then also alter the taste. Well, NOT this one!! I promise you will not taste that this cake is gluten.-free. In fact, I am so pleased with the light, fluffy outcome that I do see a very chocolatey version for us in the near future 🍫💥👏🏻. Be sure to use the gram measurements in the recipe to ensure accurate results for this one.

Very Coconutty and Lime Naked Cake on a glass cake stand shot from above with one piece taken out shot at a three quarter angle

Why is this Very Coconutty and Lime Naked Cake good for you?


Eggs are such a nutritional powerhouse! They are high in a lot of the B-Vitamins, as well as Vitamin A, Phosphorus, and Selenium. They are also a complete source of protein and provide some healthy fats. Eggs are high in cholesterol, however, cholesterol in the diet does not adversely increase blood cholesterol levels. This is the main myth, which gave eggs such a bad rep previously. It is also the reason why one of my dear friends never ‘treated’ herself to my awesome Vegetarian Spaghetti Carbonara. In fact, eggs can increase your “good” cholesterol levels. This means that they lower your overall risk of heart disease, “bad” cholesterol, and triglycerides in the body. I will point out though that there are about 30% of the population in which a mild increase of overall and “bad” cholesterol (so-called “hyper-responders”).


Sweet, sour, and tangy, green little Lime. I love the taste and it pairs perfectly well with the coconut in this Very Coconutty and Lime Naked Cake 🥰. Limes are a great source of Potassium, Magnesium, Calcium, and Vitamins A, B, C, and D. They also contain Vitamin C and flavonoids. Those two are not only great antioxidants for the body, but they are also essential in supporting the structural components of your skin. This means that Limes are great for your overall skin’s appearance and also can make you look younger. What is more, these antioxidants play a pivotal role in strengthening your immune system. Vitamin C also allows the iron to be absorbed more efficiently into the body. Iron is essential for building red blood cells and carrying oxygen around the body. It, therefore, effectively lowers your risk of iron anemia.

Very Coconutty and Lime Naked piece on a plate with the cake and cake stand in the back

Sorghum Flour

This is a flour I have just started experiencing with and I am impressed with the results! This flour is well-balanced and fairly “light” in consistency, almost mirroring regular wheat flour. It is completely gluten-free, which makes it an excellent choice for baking 😉. Sorghum originated in Africa and is a crop that can stand a lot of dry heat and little water. It is also versatile in that it can be eaten by humans, but also doubles as livestock. Sorghum is rich in Vitamin B1, Copper, Iron, Magnesium, and Phosphorus. It contains a range of antioxidants, mainly flavonoids, phenolic acids, and tannin. It also contains quite a bit of fiber and protein. Both of these also help give structure to your baked goods and ensure that they do not collapse. You can find sorghum flour online or in your favorite health food store.

How can I adjust this recipe to my dietary requirements?

Due to the eggs and grains used in the cake, this recipe is purely gluten-free, vegetarian, and refined sugar-free today.

Very Coconutty and Lime Naked Cake

Recipe by Ann Robejsek
5.0 from 1 vote
Course: Dessert, cakeCuisine: Gluten-free bakingDifficulty: Medium


Prep time


Baking time



This Very Coconutty and Lime Naked Cake is fluffy, super easy to make and completely gluten free, as well as refined sugar free. ENJOY!


  • For the sponge
  • Coconut oil for greasing

  • 4 eggs, separated

  • ΒΎ cup (113 gr.) coconut sugar

  • 44 gr. (1/4 cup + 1 tbsp) sorghum flour – but please use a scale for best results

  • 44 gr. (1/4 cup + 1 tbsp) almond flour – but please use a scale for best results

  • 2 tbsp arrowroot starch

  • ΒΌ cup non-dairy milk

  • 1 tsp baking powder

  • 1 tbsp lemon juice

  • Β½ tsp liquid vanilla

  • For the coconut and lime mixture
  • About 5 – 6 coconut milk (from a can) tbsp

  • 2 – 3 limes zest, and juice

  • Shredded coconut for garnish

How to

  • Pre-heat oven to 160 degrees. Take a 9-inch (20 cm) round baking form. Put a parchment paper on the bottom and slightly grease the sides with coconut oil
  • In a small blender, grind the coconut sugar so that it is almost like a flour. Transfer to a bowl with the 4 egg yolks. With a hand mixer, beat on high until super fluffy and becoming slightly lighter in color. Add the flour (it makes sense to do this based on the gram measurement), arrowroot starch, milk, and baking powder and continue to beat until smooth
  • Wash your hand mixer attachments and in a clean bowl, mix the egg whites with the lemon juice on high until fully stiff. Add the liquid vanilla, as well as the egg yolk/flour ingredients and mix until just combined – not longer. Pour into the prepared baking tin and put it into the oven. Bake for 40 minutes until golden on the top and having slightly lifted from the sides of the baking form. Put on a wire rack and let cool
  • Put the cake on a plate. Zest the limes and put aside. Mix the juice of the limes with the coconut milk and pour over the cake. You can let this sit for a few hours in order for the cake to absorb all the juiciness. When ready for serving, add the shredded coconut and zest on top. ENJOY!!
Very Coconutty and Lime Naked piece on a plate with a fork tugged in

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