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

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!

or

Topped with Fresh Whipped Cream!

• 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).

or

 Dusted with Icing Sugar

or 

..... eaten all on its Own! 

Gluten Free Coconut and Lemon Cake !

 

Save Print

Author: www.sparklesintheeveryday.com

Ingredients

• Cake
• 150g of butter - at room temperature
• 150g caster sugar
• 3 eggs
• Zest of 1 lemon
• 3 tablespoons of lemon juice
• 30g of coconut flour
• 130g gluten free self raising flour
• 1 teaspoon baking powder
• 3 tablespoons of greek yoghurt
• Lemon and Cream Cheese Icing
• 125g of cream cheese - I use the light (low fat) cream cheese
• 1 cup of icing sugar
• 2 teaspoons of lemon juice
• coconut to sprinkle on top
• or Fresh Whipped Cream
• 300ml of thickened cream
• 3 tablespoons of icing sugar

Instructions

1. Preheat the oven to just under a moderate oven 170 degrees
2. Line the base of a ring cake tin with baking paper and grease the sides with butter.
3. In a electric mixer, mix the butter and caster sugar till it is light and fluffy
4. At the eggs, one at a time, to the butter mixture and ensure each egg is mixed well.
5. Add the zest of lemon, lemon juice and the greek yoghurt.
6. Mix to combine and then add the coconut flour, baking powder, GF flour and combine
7. 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.
8. 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.
9. Lemon and Cream Cheese Icing
10. 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 !

3.5.3226

Oh!...this really is good!...just the cake for winter or summer (...or even autumn or spring)!

Perfect for anytime!

Enjoy!

😃

You might also like some hints and tips using lemons!...

How Lemons Can Make Your Day Easier!