Sometimes I’m in a citrusy kind of mood. Not the freshly cut fruit kind but the moist and perfectly crumbly lemon cake kind. Ideal for afternoon tea, the combination of zesty lemon and tropical coconut is a marriage made in baking heaven. Perfect for those new to baking as it is super easy and quick to prepare. Remember to be quick with the royal icing as it sets very quickly. You can also substitute limes for lemon if you wish.
I encourage you to purchase organic desiccated coconut from a health food store or the health food aisle of your supermarket where possible. The quality, taste, texture and fragrance are far superior when compared to cheaper generic supermarket brands. Open a bag of each at home and perform a side by side comparison. You will be amazed at the inferior quality and lack of aroma of the non organic brand.
When life hands you lemons, make my gluten free lemon and coconut drizzle cake. It’s easy peasy and there is even a little lemon squeezy!
- 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
- 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.
- 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.
Hi – me again. Another one where I’d like to check what size tin is needed please. Recipe looks fantastic and can’t wait to try it. Thanks
I used a 20cm bundt cake tin with a spring latch that opens once your cake is baked.
Hi
Firstly I have to say that this cake is divine in taste!
I did however have a couple of issues, that I would like some advice for.
Firstly, I baked the cake on 150 deg for 1 hour (I bake all my cakes low and slow) in a 6 inch deep cake tin. After 1 hour I checked the cake which was still quite runny on top. After this, unfortunately the cake sank. I noticed too, once I removed the cake that there was an awful lot of oil dripping from the bottom of my tin. The cake on inspection seemed fine, and not at all greasy. The cake was meant for a customer tomorrow, but I will rebake. I guess I answered my first query as far as the sinking goes. I should have left it longer before opening the door! What do you think caused the amount of grease to drip? I generally use margarine or a mix with butter for my batter.
I would be grateful for any advice, as i usually do not bake gluten free.
Hi Josanne,
Glad you enjoyed the cake. In relation to your first point, yes it was undercooked but you figured this out. I’m not sure why you had the greasing issue but I would recommend only using butter not margarine, perhaps this is where you went wrong? The only other thing I can think of is a different brand of gluten free flour may impact the result as they don’t all have the same weight. I used White Wings but all brands vary in weight and absorb differently. I would firstly only use butter as I recommended and if you still have the same issue add more flour to the recipe, your flour blend may be very light. Enjoy!
I’m so grateful that you got back to me so very quickly. I did use only butter, and not a mix as I would normally do. As you say, perhaps the flour quantities need to be tweaked a little, so I will try that.
Many, many thanks for your quick reply 🙂
I have now made this cake twice and both times it has come out PERFECTLY.
It is so delicious and such a hit, I received so many compliments.
The cake is delicious and one cannot even tell it is gluten free. (I used the White Wings GF flour which I have found to be the best).
Thank you for this recipe and I encourage anyone to try it 🙂
Hi Melanie
So glad to hear you love my Lemon Coconut Cake recipe. It’s always a winner!Enjoy. Helen.
Hi! The cake looks amazing. Do you think I could sub some of the shredded coconuts into coconut flour? Or some off flour to coconut flour? Thanks 🙂
Are you asking if you can replace the gluten free flour with coconut flour? Yes you can but coconut flour will make your cake denser and heavier.
Hi, I have a question about the icing. Egg white and sugar and lemon, Is that safe to eat? Considering the Rawness of the the egg white.
Thanks
Sonja
Yes as long as you are not pregnant.
I love this cake. The flavours are perfect but I’m having trouble with it coming out a little dry and crumbly. Texture almost seems stale. What am I doing wrong?
Chloe may I ask what brand of flour you are using?
Just a Coles Gluten free plain flour
I think this is the issue. The quality of the flour can greatly impact the final cake. Cheaper blends leave you with a brittle, dry crumb. Try Bob’s Red Mill 1 to 1 plain gluten free flour or Ardor Gluten Free Flour from Melbourne. Both available online and at gourmet grocers.
Ok. This makes sense. Thanks for getting back to me, I appreciate it.