A word of warning though, it’s got raw egg white in, which means you can’t store and serve later. Also of course, raw egg is not recommended for little ones or those who are pregnant. If you wanted a great alternative, try the frosting from my ‘Frosted Orange Buns’ recipe. You just need to replace the orange (juice and zest) with lime instead. I’m a bit coconut mad at the moment, can’t get enough of the stuff. My recent discovery of coconut flour makes the world of difference to the taste and texture of this sponge. I used the same sponge base for my Gluten Free Pineapple and Coconut Upside Down Cake too, and it works perfectly for both. It’s really simple to make and no need for a food mixer. Yay! one less thing to wash up!
Gluten Free Coconut Lime Cupcakes Recipe:
