Gluten-Free Tropical Banana, Lime & Coconut Cake

I’m always drawn to limes in summer — it feels like a natural partner to warm weather and light, fresh flavours. It’s only the price of them that holds me back! So, year after year, despite many decades under my belt, it’s still always a bit of a surprise that limes are a winter fruit! It sort of feels like nature got that one wrong. But then nature does know best, as these vibrant fruits are packed with immune-boosting vitamin C benefits we really do need as the days get colder. It’s a lovely reminder that nature has its own perfect timing for everything. This cake combines those winter-wise limes with the cosy richness of bananas and coconut. It’s like a tropical hug on a cold day — bright, nourishing, and a lovely way to bring a little summer into winter.

Nutrition Bite

Limes are rich in vitamin C, supporting your immune system, collagen production, and iron absorption. They also contain antioxidants and flavonoids, which help reduce inflammation and protect cells from oxidative stress — an important boost during the winter months.

Cake Ingredients

2 free-range eggs
Zest of 1 lime, finely grated
2 tablespoons lime juice
½ cup buttermilk
1½ cups mashed ripe bananas (about 3 large bananas)
175g butter, softened and chopped
½ teaspoon of vanilla bean paste
¾ cup caster sugar
¾ cup coconut sugar
2 cups gluten-free self-raising flour blend
½ teaspoon bicarbonate of soda
⅓ cup desiccated coconut

Icing Ingredients

½ cup spreadable cream cheese
3 cups icing sugar mixture
½ teaspoon vanilla extract
1 tablespoon lime juice (or to taste)

Directions

1. Preheat oven to 180°C (160°C fan-forced). Grease and line a 23cm springform cake tin with baking paper.
2. In a bowl or jug, whisk eggs, lime zest, vanilla, lime juice, buttermilk, and mashed banana together until well combined. Set aside.
3. In a large bowl, beat butter with caster sugar and coconut sugar using an electric mixer until light and creamy.
4. Add the banana mixture and mix on low until combined.
5. Sift the gluten-free flour and bicarbonate of soda into the bowl. Add desiccated coconut and gently fold everything together with a metal spoon — be careful not to overmix.
6. Pour the batter into the prepared tin, smooth the top, and bake for 50–55 minutes or until a skewer inserted into the centre comes out clean. Once cake is out of the oven, cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
7. In a medium bowl, use electric beaters to mix the cream cheese, icing sugar, vanilla, and lime juice until smooth and fluffy. Taste and adjust the lime juice if you like a little more zing. Chill in the fridge until the cake is completely cool, then spread generously over the top.
8. Drizzle with passionfruit pulp (store-bought passionfruit sauce also works fine!), and sprinkle with toasted coconut. Slice and enjoy!

Download and print the recipe here