Lemon Coconut Cake

January is a very busy month around here. We have three birthdays, each 7 days apart from each other. As a family tradition, the birthday child/adult picks out what he or she would like for dinner as well as what kind of cake to enjoy. Nathaniel asked for a half vanilla and half chocolate cake, to please everyone, he says. How sweet. Aaron is having chocolate. In the oven is a coconut flour, sugar grain free chocolate cake, for which I will top with a marscapone chocolate frosting (with raw honey).  This past week, we had our monthly meeting with the topic being Real Food and Real Health, a bit of an intro class into what these look like. I brought a lemon coconut cake with me. It turned out better than I expected, so I thought I would post the recipe. Remember I don’t always measure everything, so use your best judgement and keep in mind that you’re looking for the right consistency when it comes to the batter. Coconut flour takes a bit of getting used to, but with some trial and error, the rewards of having a protein packed, gluten free dessert are so worth it. After we all devour the chocolate cake tonight, I might post that recipe as well.

photo credit

Lemon Coconut Cakegluten and grain sugar free

Ingredients

  • 1 dozen eggs, pastured
  • 1 cup organic butter, melted
  • 1 cup raw honey
  • 1 cup raw cream, from grassfed cows
  • 3 droppers of vanilla stevia (I use NuNaturals) – or just use a dash of powder stevia
  • 1/2 cup lemon juice, freshly squeezed
  • 2 TB lemon zest, organic
  • 1 TB vanilla extract
  • 1/2 tsp baking soda, aluminum free
  • 1 1/2 tsp baking powder, aluminum free, gmo free
  • 1 cup coconut flour

Method

  1. Preheat oven to 350. Grease and flour (I use sprouted brown rice flour for dusting) a 9 x 12 pan (or about that size).
  2. Add each ingredient listed in order, one at a time. Wait to add the coconut flour until after having allowed the liquid ingredients to blend well.
  3. Slowly add the coconut flour and allow to mix for another couple minutes.
  4. If the batter is thick enough as a cake batter, but not overly so, then turn off the mixer, if the batter seems a little runny after several minutes of mixing, add just a TB of coconut flour until you get the desired consistency. It shouldn’t take much though. A little goes a LONG way.
  5. Pour batter into pan and bake for about 25 minutes.
  6. Keep checking the cake every 5 minutes until a knife comes out clean, be careful not to overbake or it will be dry.
  7. Allow to cool and add the following frosting recipe.

Coconut Frosting

Ingredients

  • 1 cup butter
  • 2 eggs
  • 1/2 cup raw honey
  • pinch of salt
  • 1 TB vanilla extract
  • pinch of stevia
  • 2 cups shredded coconut
  • 1/2 cup raw cream

Method

  1. In a small saucepan, add all of the ingredients, except the shredded coconut.
  2. Whisk together with a fork or whisk until the mixture bubbles and starts to get thick (not too much), about 5 minutes
  3. Once frosting is thick, add coconut flakes.
  4. Allow to cool and then spread onto the cake.

Enjoy!

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