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To complement the lime icing I added coconut to the cake. I only had two types of flour (I prefer to use a blend of three), so the coconut helped with the texture of the cake and livened it up a bit. Here she is cutting up over the cake before we cut it. Coconut Cake with Lime Icing. 200g (2 cups) shredded coconut. 220g (2 cups ) gluten-free flour blend (I used arrowroot starch and tapioca flour). 3 teaspoons baking powder. 170g (3/4 cup) butter. 225g (1 cup) caster sugar. 1 tablespoon vanilla extract.

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