Many people have tried this now and no one thinks of it as a gluten free cake.
Its just a delicious cake!
Love the coconut + lemon + almond meal combination, and the springy, moist crumb.
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BONUS: Just about the fastest, easiest cake recipe I know.
Just put everything in a bowl and mix!
Theres no need to whip softened butter or pull out your electric beater.
Its been likened to the fan favouriteorange cakein texture springy yet with an appealing moistness about it.
Adore, adore, adore the coconut lemon combination.
Idea swiped from my local coffee shop where Ive been eyeing lemon coconut cake bars for years.
This is my copycat.
I dont actually know if theirs is gluten-free.
Easily found nowadays, sold in the dried fruit & nut section and health food section of grocery stores.
Almond flourcan also be used (not as common here in Australia).
Butter The fat in this recipe, gives it a beautiful buttery flavour.
Baking powder This is what makes the cake rise.
Eggs see to it they are at room temperature so they incorporate more easily into the batter.
Coconut Desiccated coconut which is finely shredded, unsweetened coconut.
I dont think coconut flakes (shavings) will work in this cake, its not absorbent enough.
Sugar Use caster / superfine sugar if you could because it is finer so it will dissolve easier.
Otherwise, regular / granulated sugar can be used.
Vanilla extract For flavour.
Not to be confused with artificial vanilla essence which is…well, artificial.
So not as nice!
Lemon We are only using the zest in this cake, for beautiful lemon flavour.
Because the zest is where all the lemon flavour is the juice is mostly just sour.
Flaked almonds for sprinkling on the surface.
Adds lovely texture to the cake, looks good and protects the surface from browning too much.
But it’s possible for you to skip it you dont have it!
Salt Standard inclusion in most of mysweet recipesthese days.
Just a touch, to bring out the flavours in this cake.
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Doesnt make it salty!
How to make lemon coconut cake
Put everything in a bowl and MIX!
How good would life be if allbaking recipeswere this easy???
(Though, my waistline begs to differ).
Meltthe butter in a bowl using your microwave.
Dryingredients Whisk in the almond meal, coconut, baking powder, salt and zest.
Pourit into a 20cm/8 lined round cake pan.
DO NOT skip lining the pan!
(As you might have guessed, Im speaking from first hand experience here).
Coolfor 1 hour before cutting to serve.
(But its not undercooked, it just looks that way if you cut while still hot!).
Serve it plain!
Just cut and serve.
And those who are gluten-intolerant can enjoy it too.
Though honestly, dont just make this because you need a gluten-free cake.
