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Gluten-free lemon and coconut cake
Serves 8 Cakes, Bread and Pastries
Ingredients
- 2.5tbsp coconut flour
- 125g gluten-free plain flour
- 1tsp baking powder
- 150g unsalted butter, softened
- 150g caster sugar
- 3 eggs
- 1tbsp milk
- 60ml lemon juice
- 80g soured cream
- 100g shaved coconut flakes
For the lemon cream cheese icing
- 250g cream cheese, softened
- 320g icing sugar, sifted
- finely grated zest of 1 lemon
- 3tsp lemon juice
Method
If you like, you can cut the cake in half horizontally and sandwich it together using half the icing, then top with the remaining icing, or just ice the whole cake as I’ve done here. You can buy gluten-free flour and coconut flour from healthfood stores and some supermarkets.
Preheat the oven to 180°C/350°F fan/gas 4 and grease and line an 18cm springform tin. Sift both the flours and the baking powder into a bowl and set aside.
Cream the butter and sugar in a stand mixer for 8–10 minutes until light and fluffy. Add the eggs, one at a time, beating between each addition. Add the milk, lemon juice, soured cream and sifted dry ingredients and beat on low–medium speed until smooth and combined.
Spoon into the prepared tin and smooth the top. Place on the middle shelf of the oven and bake for 15 minutes, then increase the oven temperature to 200°C/400°F/gas 6 and bake for a further 30–35 minutes or until a skewer comes out clean when inserted in the middle.
Remove from the oven and leave to cool in the tin for 15 minutes before turning out onto a wire rack to cool completely.
For the icing, beat the cream cheese in a stand mixer for 2–3 minutes. Add the icing sugar, lemon zest and juice and beat for 5–6 minutes until light, thick and creamy. Transfer to a bowl, cover and chill in the fridge for 1 hour to thicken.
Spread the icing over the top and sides of the cooled cake, then cover with shaved coconut and serve immediately.
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