This exquisite Gluten Free Coconut and Lemon Cake is superb! It is light, fluffy, moist and full of lemony flavour!

I am just going to put this out there…this is a fantastically, delicious cake!

It is gluten free….. and it is moist, fluffy and full of lemony flavour!

…and the icing just makes the cake sing …(well, not literally, but you know what I mean? ) 😉

I think I am going through a ‘lemon phase’.

I am not sure if I need to go on a 12 step program but I am loving lemons in cakes, on pancakes and drizzled over avocados.

Perhaps it remind me of warmer weather …but adding the zest of a lemon to a cake…

brings back the sunshine .. (I know that sounds really mushy! 😉)

I have made this cake in a round cake tin and I have also made it in a loaf tin.

The shape doesn’t matter, it it is all about the cake!

How to make the Gluten Free Coconut and Lemon Cake!

Preheat the oven to just under a moderate oven 170º degrees
Line the base of a ring cake tin with baking paper and grease the sides with butter.
In a electric mixer, mix the 150g butter and 150g caster sugar till it is light and fluffy.
Add the 3 eggs – one at a time, to the butter mixture and ensure each egg is mixed well.
Add the zest of lemon, lemon juice and the 3 tablespoons of greek yoghurt.
Mix to combine and then add the 30g coconut flour, 1 teaspoon of baking powder, 130g GF flour and combine.
Spoon into the baking tin and bake for 40- 45 mins, till it starts to brown and you can insert a toothpick in the middle and it comes out clean.
Take the cake out of the oven and leave it to cool in the tin. The cake then shrinks away from the sides of the tin making it really easy to remove.

Toppings for the Gluten Free Coconut and Lemon Cake

When the cake is cool, combine 125g of cream cheese, one cup of icing sugar and two teaspoons of lemon juice.
Mix until a smooth icing is formed and then smother on top of the cake. Sprinkle with coconut!

300ml of thickened cream
3 tablespoons of icing sugar
- Whip together in and electric mixer until peaks form and it is fluffy!
- Spread onto of the cake and top with desiccated coconut (or even topped with fresh berries).

Gluten Free Coconut and Lemon Cake !

Author: www.sparklesintheeveryday.com

Ingredients

Instructions

Preheat the oven to just under a moderate oven 170 degrees
Line the base of a ring cake tin with baking paper and grease the sides with butter.
In a electric mixer, mix the butter and caster sugar till it is light and fluffy
At the eggs, one at a time, to the butter mixture and ensure each egg is mixed well.
Add the zest of lemon, lemon juice and the greek yoghurt.
Mix to combine and then add the coconut flour, baking powder, GF flour and combine
Spoon into the baking tin and bake for 40- 45 mins, till it starts to brown and you can insert a toothpick in the middle and it comes out clean.
Take the cake out of the oven and leave it to cool in the tin. The cake then shrinks away from the sides of the tin making it really easy to remove.
Lemon and Cream Cheese Icing
When the cake is cool, combine 125g of cream cheese, one cup of icing sugar and two teaspoons of lemon juice. Mix until a smooth icing is formed and then smother on top of the cake . ..Sprinkle with coconut !