|125 ml||coconut oil|
|150 g||cane sugar|
|1 tbsp||baking powder|
|100 g||cream cheese|
|50 g||confectioner’s sugar|
|½||lime (zest and juice)|
|butter for greasing|
Preheat oven to 160°C/320°F. Wash, dry, and grate the zucchini. Zest some of the limes.
For the dough, beat coconut, cane sugar, and eggs in a bowl until frothy. Then add the flour and baking powder and stir to combine. Fold grated zucchini and lime zest into the batter.
Grease a loaf pan with some butter and transfer batter to it. Bake for approx. 50 min. at 160°C/320°F, or until a toothpick comes out clean, or with a few moist crumbs.
For the frosting, combine cream cheese and icing sugar and stir until smooth. Zest and juice remaining lime. Stir juice and zest into the frosting and spread over the cooled cake.