Sometimes I’m in a citrusy kind of mood. Not the freshly cut fruit kind but the moist and perfectly crumbly lemon cake kind. This is the cake I bake when I want to whip up something quick and easy for afternoon tea with friends. Perfect for those new to baking because it’s ridiculously easy to make yet full of beautiful zesty lemon and tropical coconut flavours.
I encourage you to purchase organic desiccated coconut where possible. The quality is far superior 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 difference in taste, texture and aroma and will never look back.
Serves : 10 slices
Prep Time: 10 minutes
Cook Time: 40 minutes
• 200g unsalted butter, softened
• 250g or 1 cup caster sugar
• 3 eggs
• 150g or 1½ cups organic desiccated coconut
• 150g or 1 cup gluten free plain flour, sifted
• 2 tsp baking powder
• Zest of 2 lemons
• Juice of 1 lemon
• Royal Icing
• 250g pure icing sugar, sifted
• 1 egg white
• 2 tsp lemon juice
Coconut chips to garnish (optional)
- 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.
Be quick to pour the royal icing as it sets very quickly. If it is too runny add more icing sugar, too dry add more lemon juice.
Lime Coconut Drizzle Cake : Replace lemons with limes in recipe.
For more delicious gluten free recipes check out Hungry & Fussy here.