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Coconut Lemon Cake

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A close friend just found out she was diagnosed with celiac disease. She called me up in tears and told me how she could no longer eat any of  her favorite foods. She was reluctantly preparing herself to say goodbye to pizza, pasta, bread, cookies and cakes. Ironically, the upcoming weekend was my annual holiday cookie exchange. The thought of not being able to indulge made my friend toy with the idea of skipping the party. It saddened me to see a close friend so upset and I wanted to do something to make her feel better. I called and requested my guests to try finding a gluten-free alternative to whatever cookie, pastry or cake they were planning to bring to the party.  Finding and baking gluten-free dessert recipes took a lot of time; not to mention the multiple run-throughs that a few guests and I had to endure to get the right consistency and ratio of gluten-free flours. In the end everyone brought their creations to the party. To my friend’s surprise she realized that eating gluten-free was not as difficult as she had thought. I am sharing this coconut cake recipes because it was super easy and most importantly super delicious. I would choose this gluten-free cake over another cake made with wheat flour any time!

Further Food Commentary:

Finding gluten-free substitutes for traditional baked treats is a challenge, yet alone creating them in your own kitchen. Many gluten-free recipes require multiple types of flour substitutes. This recipe is easy in that coconut takes the spotlight and only one type of flour is used. Coconut was once perceived as a “bad” fat due to its high saturated fat content. Research is now finding that the saturated fat in coconut is not as detrimental as was once thought. Coconut is made up of medium chain triglycerides, which are absorbed and processed differently than regular fats. It also has antibacterial and antiviral properties. Remember, although coconut has beneficial properties, going overboard on calories and fat can still lead to negative health effects, such as weight gain. It’s a good idea to follow the USDA’s recommendations to keep saturated fats between 7-10% of your overall fat intake. A good way to incorporate coconut products such as coconut oil is to use it in place of butter, as is done in this recipe.


By Nicole Hallissey, RD, CDN
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Coconut Lemon Cake

Stars ( Reviews)

  • Prep Time:25 mins
  • Cook Time:45 mins
  • Servings: 6

Ingredients

For the Cake:

3 eggs

3 egg whites

¼ cup coconut oil (melted)

zest from 1 lemon

½ cup lemon juice

½ cup coconut milk

1/3 cup agave nectar

2/3 cup coconut flour (Bob’s Red Mill)

1 teaspoon baking soda

¼ teaspoon salt

 

For the Lemon Glaze:

2 tablespoons coconut oil

2 tablespoons agave nectar

2 tablespoons coconut milk

zest and juice from 1 lemon

½ teaspoon pure vanilla extract

 

For the Garnish:

2 tablespoons coconut shavings

Instructions

To make the cake:

  1. Preheat oven to 350 degrees F.
  2. Combine all the cake ingredients in a mixing bowl and mix well. Pour into a greased cake pan and bake for 32-45 minutes or until golden on top and middle is cooked through. Let cool.

 

To make the lemon glaze:

  1. While the lemon cake is cooking, mix all glaze ingredients together in a small pot over low heat until it starts to simmer. Remove from heat and let sit to cool until the lemon cake is finished cooking and cooling. Pour the glaze over the top of the cake.  Refrigerate cake at least 30 minutes – 1 hour until both the glaze and the cake firms up a bit. Enjoy! Store leftovers in refrigerator.
To make the cake: Preheat oven to 350 degrees F. Combine all the cake ingredients in a mixing bowl and mix well. Pour into a greased cake pan and bake for 32-45 minutes or until golden on top and middle is cooked through. Let cool.   To make the lemon glaze: While the lemon cake is cooking, mix all glaze ingredients together in a small pot over low heat until it starts to simmer. Remove from heat and let sit to cool until the lemon cake is finished cooking and cooling. Pour the glaze over the top of the cake.  Refrigerate cake at least 30 minutes – 1 hour until both the glaze and the cake firms up a bit. Enjoy! Store leftovers in refrigerator.

Nutrition Information

Per Serving: Calories: 352; Total Fat: 23g; Saturated Fat: 0g; Monounsaturated Fat: 1g; Polyunsaturated Fat: 0g; Cholesterol: 106mg; Sodium: 415mg; Potassium: 98mg; Carbohydrate: 28g; Fiber: 6g; Sugar: 17g; Protein: 8g

Nutrition Bonus: Vit C: 24%; Iron: 15%

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Coffee Lover's Collagen
Lillian Zhao Administrator

Founder & CEO of Further Food. Read more about our story here. Outside of my day job, I am also a certified yoga teacher, and love to surf, run, tango, travel and cook.

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2 thoughts on “Coconut Lemon Cake

  1. MR in NJ

    What is “a cake pan”? A 9-inch round pan? 8-inch for higher cake? Different baking times? I bought too much coconut flour on sale and would like to try this recipe. Thank you.

    Reply
  2. Pingback: Just Got Diagnosed with Celiac? 6 Facts You Need to Know | Further Food

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