Creating low-carb, no wheat cakes is not easy. It is an expensive process as everything you put in such a cake is costly: pure ground almonds and eggs (and lots of them) always make an appearance. Then there is the drying-out issue; when a cake does not contain some kind of flour, it does not retain moisture and therefore dries out in record time.

So I have been so happy to finally come up with a moist, buttery cake like this that I have been 'practicing' on it the entire week, baking and erm eating it for breakfast and lunch. The thing with low-carb is that you can actually do that.

This is not the kind of cake for those who like their cakes sweet. There is really no sweetness in it, and although I have experimented with adding Tagatesse to it, since they changed the formulation of the product, I have the feeling it is no longer heat stable. So I leave it out.

Most of the flavour comes from the coconut itself as well as the almond and vanilla essences. You have to ensure you use the real thing: no 'flavourings' will do here. Also, having experimented with a plain version (which I adore) The Writer suggested that I add some zest, so feel free to exchange lime with orange or lemon, ensuring that you do not use waxed ones. If you do, the 'flavour' will just be that of wax and I am sure you don't want that.