Imagine a cake that marries the tropical creaminess of coconut milk with the bright zing of fresh lime—all in a naturally gluten-free package that’s as moist as it is refreshing. This lime coconut rice cake recipe transforms simple ingredients—rice flour, coconut milk, and lime zest—into a tender, fragrant dessert in just 90 minutes, without the need for gluten-containing flours or lengthy baking processes. Inspired by the Filipino bibingka, a traditional coconut rice cake prized for its delicate crumb and subtle sweetness An Italian in my Kitchen, our version adds a citrus twist that makes each slice feel like a sip of island sunshine. Whether you’re hosting a summer potluck, craving a light dessert after a spicy meal, or simply seeking a gluten-free baking project, this cake delivers tropical flavor in every bite.
- Ingredients List
- Timing
- Step-by-Step Instructions
- Step 1: Preheat and prepare the pan
- Step 2: Whisk dry ingredients
- Step 3: Combine wet ingredients
- Step 4: Incorporate oil and mix
- Step 5: Fold dry into wet
- Step 6: Transfer batter to pan
- Step 7: Bake until set
- Step 8: Cool completely
- Step 9: Garnish and slice
- Nutritional Information (per slice; yields 12)
- Healthier Alternatives for the Recipe
- Serving Suggestions
- Common Mistakes to Avoid
- Storing Tips for the Recipe
- Ready for a Tropical Slice? Give This Lime Coconut Rice Cake a Go!
- FAQs
Ingredients List
| Ingredient | Quantity | Purpose & Flavor | Substitution Ideas |
|---|---|---|---|
| Rice flour (white or brown) | 1¾ cups (210 g) | Gluten-free base; gives tender crumb | 1:1 gluten-free flour blend |
| Unsweetened coconut milk | 1 cup (240 ml) | Adds fat and moisture; deep coconut aroma | Almond milk + 2 Tbsp coconut cream |
| Granulated sugar | ¾ cup (150 g) | Sweetener; balances tart lime | Coconut sugar or maple syrup (reduce liquid by 2 Tbsp) |
| Large eggs | 3 | Structure, richness | Flax eggs (3 Tbsp ground flax + 9 Tbsp water) |
| Lime zest (finely grated) | 2 Tbsp | Bright citrus aroma | Lemon zest |
| Fresh lime juice | 2 Tbsp | Tart flavor; activates brightness | Grapefruit or orange juice |
| Baking powder | 1½ tsp | Leavening for light texture | Baking soda (½ tsp) + cream of tartar (1 tsp) |
| Salt | ½ tsp | Enhances all flavors | Sea salt |
| Vegetable oil | ⅓ cup (80 ml) | Keeps crumb moist; improves shelf life | Melted coconut oil or light olive oil |
| Shredded unsweetened coconut | ½ cup (45 g) | Adds chew and decorative texture | Toasted coconut flakes |
| Powdered sugar (for dusting) | 2 Tbsp | Optional garnish; adds a delicate sweetness dust | Finely grated lime zest sprinkled on top |
Timing
- Prep: 20 minutes
- Bake: 40 minutes
- Cool & Garnish: 30 minutes
- Total: 90 minutes
Step-by-Step Instructions
Step 1: Preheat and prepare the pan
Preheat your oven to 350 °F (175 °C). Grease an 8-inch (20 cm) round cake pan and line the bottom with parchment paper, allowing a slight overhang for easy removal. Lightly dust the sides with rice flour to prevent sticking.
Step 2: Whisk dry ingredients
In a large mixing bowl, whisk together rice flour, baking powder, and salt until evenly combined. This ensures uniform leavening and prevents clumps in the batter.
Step 3: Combine wet ingredients
In a separate bowl, whisk together coconut milk, granulated sugar, eggs, lime zest, and lime juice until the sugar dissolves and the mixture is smooth. The acidity of the lime juice will help activate the baking powder for a tender crumb.
Step 4: Incorporate oil and mix
Slowly stream in the vegetable oil while whisking the wet ingredients. This fat creates a tender, moist crumb and prevents the cake from drying out upon cooling.
Step 5: Fold dry into wet
Pour the dry ingredients into the wet mixture. Using a flexible spatula, fold gently until no streaks of flour remain. Over-folding can lead to a dense texture; stop as soon as the batter looks uniform.
Step 6: Transfer batter to pan
Scrape the batter into the prepared pan and smooth the top with the spatula. Sprinkle shredded coconut evenly over the surface to create a decorative crust that toasts lightly in the oven.
Step 7: Bake until set
Place the pan on the center rack and bake 35–40 minutes. The cake is done when the edges turn pale golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Step 8: Cool completely
Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes. Then use the parchment overhang to lift the cake out of the pan and cool it fully on the rack for an additional 15 minutes. Cooling prevents moisture condensation and keeps the cake from becoming soggy.
Step 9: Garnish and slice
Once cool, dust the top with powdered sugar and additional lime zest for a pop of color and flavor. Transfer to a serving plate and slice into 12 wedges using a sharp knife wiped between cuts.
Nutritional Information (per slice; yields 12)
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Calories | 210 kcal | 11% |
| Total Fat | 12 g | 15% |
| Saturated Fat | 6 g | 30% |
| Carbohydrates | 24 g | 8% |
| Dietary Fiber | 1 g | 4% |
| Sugars | 14 g | — |
| Protein | 3 g | 6% |
| Sodium | 120 mg | 5% |
*Percent Daily Values are based on a 2,000-calorie diet.
Healthier Alternatives for the Recipe
• Reduce refined sugar: Replace half of the granulated sugar with ½ cup unsweetened applesauce and increase lime juice by 1 Tbsp to maintain moisture and tang.
• Boost protein: Fold in 2 Tbsp vanilla-flavored plant protein powder to the batter for an extra 4 g protein per slice.
• Lower saturated fat: Swap ½ of the coconut milk for light coconut milk or almond milk and substitute vegetable oil with light olive oil.
• Make it fully plant-based: Use flax “eggs” (3 Tbsp ground flaxseed + 9 Tbsp water) instead of egg and ensure the sugar is vegan-friendly.
• Increase fiber: Stir in 2 Tbsp chia seeds or ¼ cup oat bran to the dry mix for added texture and fiber.
Serving Suggestions
• Tropical brunch board: Serve slices with fresh pineapple, mango salsa, and a dollop of dairy-free yogurt.
• Afternoon tea: Pair with a glass of iced green tea or a jasmine-infused iced tea to complement the lime notes.
• Dessert twist: Top each slice with a scoop of coconut sorbet or mango sorbet for a cooler, indulgent finish.
• Coffee pairing: Enjoy alongside a coconut-milk latte or espresso for a sweet-savory contrast.
• Portable picnic treat: Wrap individual wedges in parchment for easy transport on hikes or beach outings.
Common Mistakes to Avoid
• Using cold ingredients: Ensure eggs and coconut milk are at room temperature to prevent the batter from seizing and to promote even baking.
• Over-mixing batter: Fold just until combined; overworking rice flour can produce a gummy texture instead of a light crumb.
• Skipping pan prep: Rice flour dusting and parchment lining are essential for easy release—don’t omit them.
• Neglecting full cool time: Cutting into a hot cake causes moisture to pool and can make slices fall apart; allow the cake to cool completely.
Storing Tips for the Recipe
• Room temperature: Store covered at room temperature in an airtight container for up to 2 days; the flavor and texture remain best when eaten within this window.
• Refrigeration: Keep in the refrigerator up to 5 days. Bring to room temperature for 15 minutes before serving to restore moist crumb.
• Freezing: Individually wrap slices in plastic wrap and foil; freeze up to 1 month. Thaw overnight in the refrigerator and warm briefly in the oven at 300 °F (150 °C) for 5–7 minutes if desired.
Ready for a Tropical Slice? Give This Lime Coconut Rice Cake a Go!
You now have the complete roadmap to bake a tender, gluten-free lime coconut rice cake that captures the essence of island flavors in every bite. From the zesty lime kick to the creamy coconut undertones, this cake transforms everyday ingredients into a show-stopping dessert that’s as simple to make as it is delightful to eat. Gather your rice flour and limes, preheat that oven, and let the tropical aromas fill your kitchen. Once you’ve savored your first slice, drop a comment with your favorite pairing or tweak, rate the recipe, and subscribe for more globally inspired, data-driven baking adventures!
FAQs
Can I use coconut flour instead of rice flour?
Coconut flour is much more absorbent and will yield a dry, crumbly cake. Stick to rice flour or a 1:1 gluten-free blend for best results.
Why did my cake sink in the center?
Over-mixing or opening the oven door too early can cause the cake structure to collapse. Ensure accurate measurements, gentle folding, and minimal oven disturbances.
Is this cake suitable for diabetics?
While naturally sweetened, the sugar content may still impact blood sugar. Consider replacing granulated sugar with a low-glycemic sweetener like erythritol and monitor portion size.
Can I double the recipe for a larger crowd?
Yes—use a 9×13-inch pan and increase baking time to 50–55 minutes, checking for doneness with a toothpick.
Can I add flavor variations?
Absolutely—stir in ½ cup crushed pineapple for a tropical twist, or add 1 tsp matcha powder to the dry mix for a green tea variation.
Enjoy this light, vibrant lime coconut rice cake as your next gluten-free delight—your taste buds will thank you!
