Lemon Coconut Cake

This moist lemon coconut cake is really yummy... It has a beautiful dense and creamy texture and slightly crispy edges.

Serves: 6/8

Preparation time: 15 minutes

Cooking time: 35 minutes.


  • 1/2 cup of plain GF flour (1 cup = 125 gr)

  • 1/2 cup coconut flour

  • pinch of salt

  • 60 gr coconut sugar (or cane sugar)

  • 1 tsp baking powder

  • 3 tbsp coconut cream

  • 2 cups coconut milk - 1 cup water

  • 2 tbsp coconut oil softened

  • 1 organic lemon grated zest and squeezed juice

  • 1 tsp vanilla extract

  • Grated dark chocolate and dessicated coconut for the top



Preheat oven to 180 degrees and grease a cake tin with butter or oil.

Sieve the flours in a big bowl with salt, baking powder, half of the sugar and half of the lemon zest.

Add the coconut oil, cream and the vanilla extract. Add the milk and water and mix (but avoid over mixing) until the batter is soft. The batter should not be too dense.

Pour the batter into a cake tin.

Sprinkle the rest of the sugar and of the lemon zest on top then add a little bit of water to the squeezed lemon juice and pour gently over the cake.

Bake for 30/35 minutes. Less if you want a pudding cake and more if you want a moist cake.

Let the cake cool for at least 15 minutes before dusting the top with the grated chocolate and the dessicated coconut flakes.

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