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Lemon and Coconut Cake with Lemon Syrup

A very lemony dessert that is sure to please the citrus lover in the family!
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Servings: 12



    Lemon and Coconut Cake

    • 6 Eggs seperated
    • 1/3 Cup Maple Syrup other liquid sweeteners can be substituted
    • 1/3 Cup Coconut Cream straight from the can; no thickening required or Milk
    • 1/3 Cup Lemon Juice
    • 1-2 teaspoons Lemon Zest
    • 1/2 Cup + 1 Tablespoon Coconut Flour
    • 2/3 Cup desicatted Coconut
    • 3 teaspoons Bakig Powder

    Lemon Syrup

    • 1/3 Cup Lemon Juice
    • 1-2 teaspoons Lemon Zest
    • 2 Tablespoons Maple Syrup
    • 1-2 Tablespoons Coconut Cream add more if the syrup is too tart



      Lemon and Coconut Cake

      • Preheat the oven to 175C/350F. Line and grease a 20cm/8 inch round cake tin (a springform tin will work best).
      • Place the egg whites into the clean bowl of a kitchen stand mixer fitted with a whisk attachment. Whisk the egg whites on medium/high until soft peaks form.
      • Slowly add the maple syrup, 1 tablespoon at a time, until large peaks have formed. Continue whisking on medium/high and add the vanilla extract.
      • Add the egg yolks, one at a time. Only add the next yolk when the previous one has been fully incorporated. Whilst still whisking, pour the cream, juice and zest into the egg mixture.
      • In a separate bowl, lightly whisk the coconut flour, desicatted coconut and baking powder together. Ensure that the coconut flour has no lumps in it.
      • Turn the whisk to low and add the flour mixture. (If you keep it on high then you will most likely end up wearing the flour). Once incorporated, return the whisk speed to medium/high to fully mix all the ingredients.
      • Pour the cake mixture into the prepared tin and bake for 30-35 minutes.
      • Remove from oven and immediately poke holes in the top of the cake with a skewer or knife.
      • Pour the Lemon Sauce over the cake and spread evenly.
      • The cake can be served warm or cold, and can be served with whipped coconut cream.

      Lemon Syrup

      • Place all the ingredients in a small pot and bring to the boil over a medium/high heat.
      • Reduce the heat to medium and simmer until the sauce has thickened slightly (it will still need to be very pourable).