LEMON COCONUT DRIZZLE CAKE GLUTEN FREE |
- 300g unsalted butter, softened
- 375g or 1½ cups caster sugar
- 4 eggs
- 225g or 2¼ cups organic desiccated coconut
- 195g or 1½ cups gluten free plain flour, sifted
- 3 tsp baking powder
- Zest of 2 large lemons
- 2 tbs lemon juice
- Royal Icing
- 250g pure icing sugar, sifted
- 1 egg white
- 2 tsp lemon juice
Conventional Method
- Preheat oven to 180c.
- Beat butter and sugar until pale and creamy in electric mixer. Add eggs one at a time with mixer running.
- Add flour, baking powder, desiccated coconut, lemon zest and juice. Beat until just combined.
- Spoon the mixture into a greased 20cm bundt tin and bake for 40 minutes or until an inserted skewer comes out clean. Leave to cool completely.
- To make the royal icing beat the egg white, icing and lemon juice together in mixer until a loose paste is formed. Pour over cake immediately before it sets. Garnish with coconut chips and lemon zest.
Thermomix Method
- Preheat oven to 180c.
- Beat butter and sugar until pale and creamy in Thermomix 20 sec/speed 5. Add eggs one at a time with mixer running on speed 5.
- Add flour, baking powder, desiccated coconut, lemon zest and juice. Mix in Thermomix 20 sec/speed 5.
- Spoon the mixture into a greased 20cm bundt tin and bake for 40 minutes or until an inserted skewer comes out clean. Leave to cool completely.
- To make the royal icing beat the egg white, icing and lemon juice in Thermomix 5 sec/speed 7. Pour over cake immediately before it sets. Garnish with coconut chips and lemon zest.
Recipe by Helen Tzouganatos at https://helentzouganatos.com/lemon-and-coconut-drizzle-cake-gluten-free/
3.5.3251