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
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 !
Recipe by Sparkles in the Everyday! at https://www.sparklesintheeveryday.com/2015/06/gluten-free-coconut-and-lemon-cake.html