Ethical Best Buy  |  Shop  |  

Coconut and Lemon Drizzle Cake

Preparation Time
15 - 20 minutes

Cooking Time
35 minutes

Serves
6 - 8

Allergy Information
Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegetarian


Ingredients

  • FOR THE CAKE:
  • 25g Lucy Bee Creamed Coconut
  • 100ml water
  • 50g Lucy Bee Coconut Oil, melted
  • 6 eggs
  • 20g desiccated coconut
  • 50g Lucy Bee Coconut Sugar
  • 2 lemons – juice and zest
  • 65g Lucy Bee Coconut Flour
  • ½ tsp. gluten free baking powder
  • FOR THE LEMON DRIZZLE:
  • Juice of 1 lemon
  • 10g Lucy Bee Coconut Sugar
  • TO DECORATE:
  • 1 lemon – zest

Method

  1. Preheat the oven to 180C, 350F, gas mark 4. Line a 9x5inches (23x13cm) loaf tin.
  2. FOR THE CAKE:
  3. Add Lucy Bee Creamed Coconut and water to a blender and blitz together to make coconut milk and add this to a large bowl.
  4. Add Lucy Bee Coconut Oil to the coconut milk along with the eggs, desiccated coconut, Lucy Bee Coconut Sugar, lemon juice and zest and whisk together.
  5. In a separate bowl, sieve Lucy Bee Coconut Flour and baking powder and stir together.
  6. Sieve the dry ingredients into the wet ingredients and stir together, being careful not to over work the mixture.
  7. Pour the cake mixture into the prepared tin and bake for 35 minutes, or until cooked – a knife inserted into the cake should come out clean.
  8. Transfer onto a cooling rack for 10 minutes.
  9. FOR THE LEMON DRIZZLE:
  10. Whilst this is cooling make your drizzle. Add the lemon and Lucy Bee Coconut Sugar to a saucepan on a low-medium heat. Simmer until the sugar has dissolved and reduced slightly.
  11. To serve, place the cake onto a serving plate and pour the drizzle over, followed by lemon zest.

You may also like

Share this recipe