And I like sweets! Sprinkle with optional coconut flakes if desired. Finely grate the lemon … I added it in after mixing the dry with the wet but before the coconut oil. Made with coconut flour and topped with crispy baked lemon zest, this cake makes an excellent low-carb, gluten-free, calorie friendly snack! Bake for 35-40 minutes, until browned on top and a toothpick comes out clean. Bake for 40-50 minutes, until the top is firm to the touch and a toothpick inserted in the middle of the loaf and comes out clean. This made a very special Valentine’s breakfast for my girls, cut into hearts and sprinkled with fresh raspberries! Coat sides with coconut. WHIPPED CREAM: Using an electric mixer, beat the heavy whipping cream or coconut cream until light and fluffy. Spread remaining 3 cups buttercream over top and sides. Pour evenly into prepared cake pan. https://www.mycakeschool.com/recipes/coconut-lemon-cake-from-scratch Share this recipe with others! Let sit to congeal that flax “egg” before using…, I like your info and recipes but I am surprised you recommend xylitol. I used the zest of 2 lemons and substituted butter for the coconut oil because one little girl can detect coconut a mile away and despises it. I tried again with coconut flour and it turned out amazing! For the best possible texture and flavor. I *may* or may not have THREE lemon cake recipes on my blog at this very moment. Beans Put the coconut flour, ground almonds, and baking powder into a bowl and stir to combine. 4 Lemon Coconut Cake Success Tips. Coconut flour is one of the lowest flour in carbs. This fluffy and moist lemon almond flour cake is flavored with fresh lemons and frosted with a creamy, dairy free blend of coconut … I’m so excited to have a lemony dessert option! Once the coconut oil is melted (probably 2 minutes or less), remove the pan from the oven and let it cool. The coconut flour will absorb the liquid quickly so you do not need to mix much. Combine all the coconut flour, salt, and baking soda in a bowl and blend with a whisk or fork. I followed this recipe exactly and it turned out amazing!!! since my family ate half of the nuts I made yester, this is what holiday gift giving looks like for me. Pour the remainder of the coconut oil into the batter and mix until all lumps are gone. Grains Lemon Cake. Preheat oven to 350’F. Next time I would add more lemon juice/zest/coconut to the batter and perhaps decrease the flour. If you’d like to make a true almond and coconut flour cake, you can double the almond extract and sprinkle toasted almonds over the top of the frosted cake. https://www.goodfood.com.au/recipes/lemon-coconut-cake-20130805-2r9e5 The next time I used Xylitol and extra vanilla essence as my flavouring. Affiliate Disclosure     Disclaimer     Privacy Policy     Terms of Service. Do not use all-purpose flour in this recipe unless you’re making this cake flour substitute. Enjoy! Preheat oven to 350 degrees. Everyday Gluten Free Bread (dairy free + egg free), Simple Coconut Flour Cake (gluten and grain free, paleo). Place pan in oven to melt the coconut oil. Also, anyone try this with monkfruit instead of xylitol? I regret nothing. Jump to Recipe Print Recipe. It’s a Coconut Lemon Cake ~ an all gluten-free and vegan cake recipe… and oh so very delicious ~ light, fluffy, with a coconut rich flavour and fresh burst of lemon.. Break the eggs into a large mixing bowl, finely grate the lemon rind into the bowl and save the lemons for later. Lemon Coconut Flour Cupcakes. It was delicious, though it had a slighty bitter taste coming through – baking powder maybe? Add 1-2 tablespoons of maple syrup or honey, if desired. This healthier take on pound cake is made with half whole wheat flour and coconut oil. Stir in 1 tsp. Here are some fun ideas for variations: Add lemon oil to the batter to create a lemon cake. Fish 1     teaspoon vanilla extract I made this today for my birthday. 6     tablespoons xylitol (natural sweetener) Use lemon … Put the butter and sugar into a large mixing bowl and beat together until light and fluffy. Sift the flour into a mixing bowl and add the sugar, baking soda and salt. It is not very natural at all– its very highly processed and it makes some people VERY sick with stomach aches, the runs, and vomiting. A few notes: This recipe is similar to my lemon … I’ll definitely make again. Optional: frost with Cashew Coconut Cream “Cheese” Frosting. If you like lemon..I think you should add more zest than it calls for. Rub a little butter around three 18cm/7” baking tins and pre-heat the oven. The end result was a coconuty, oily tasting scrambled egg. Yes, it is just as good as it sounds. When do i put in the lemon juice? ½    teaspoon salt Set aside. Once … Measure out coconut oil and place in an 8×8-inch pan. 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