This ain’t like no other lemon coconut cake you’ve ever had before. Beautifully light and fluffy though not at all dry … it’s like a lemon cake with the consistency of a fudgy brownie …
How on earth did I achieve this consistency? I didn’t lace it with lemon curd, though that would be a mighty idea. I wanted to keep this one healthy enough for have any time of the day. A cake that doubles as an alternative breakfast perhaps or the perfect addition to any breakfast table. Paleo and keto friendly, this cake is low carb, gluten free, grain free, dairy free and sugar free to boot.
Although I had told my number one taste tester I was whipping up this cake with…CAULIFLOWER and yet having devoured four slices, literally dusting the crumbs from the fifth (not all in one go btw!), I mentioned the not so secret ingredient and he was totally shocked. Now that is a win!
The cake went down a storm with everyone who tried it who said they definitely would never have guessed what was in it had I not told them in delight after. The coconut cream topping is a must, it takes this cake from pretty darn awesome to totally scrumptious and umptious.
Time and time again I claim to not be much of a cake fan…I just detest nothing more than a dry crumbly cake. It lacks any sort of appeal and no amount of coconut cream can turn it in to a heavenly bite. I’d rather take the cream straight up with the dusting of coconut! That’s a hassle proof dessert right there!
This lemon coconut cake would be a delightful refreshing non chocolate treat to whip up as part of your Easter feast!!!
Makes 8 generous slices
– 5.5 ounces (160g) almond flour
– 6 ounces (170g) cauliflower rice
– 1.5 tsp baking powder
– 1 tsp lemon extract
– 1 tsp vanilla extract
– Zest of 3 lemons
– Juice of 1 lemon
– 3 large organic eggs separated
– 3/4 cup (150g) stevia erylite
– 1/4 tsp cream of tartar
– 1 can of full fat coconut milk refrigerated overnight
– 2-3 tbsp powdered stevia erylite
– 2-3 tbsp toasted desiccated coconut
1. Preheat oven to 170C (338F).
2. Line the bottom of a loose bottom 8 inch round cake tin with baking paper; grease the base and sides with a little melted coconut oil.
3. Whisk together extracts and egg yolks along with half the stevia until pale and frothy; just a couple of minutes.
4. Sieve ground almonds with baking powder. Mix with ground cauliflower and lemon zest.
5. Whisk egg whites with the remainder of the stevia and the cream of tartar until light peaks form.
6. Add egg yolk mixture to the ground almond and cauliflower mix.
7. Fold egg whites in to the thick mix 1/3 at a time until fully incorporated.
8. Bake cake in the preheated oven for 35 – 40 minutes until a toothpick inserted comes out almost clean. I cover my cake with foil after 15 – 20 minutes to prevent it browning too much on top but it will depend on your own oven.
9. Allow to cool. Meanwhile whisk together stevia and cream from the top of the can of refrigerated coconut milk.
10. Top cake with cream and generously dust with desiccated coconut.
11. Store leftovers in the fridge in a seal tight container for up to three days; allow to come to room temperature before serving.
I’m Shel but some people call me “Peachy”…I’m the food loving, fitness fanatic, blogger behind Peachy Palate, a website which is now my hub for all the paleo, keto and grain free recipes I create, hoping to inspire people to think outside the box, eating whole foods that truly nourish. Fueled by a desire to improve my own health I love to create sweet and savoury recipes, sharing them with the world ensuring no one need feel deprived regardless of their dietary restrictions or preferences. Living in Wicklow, Ireland, when not dreaming up recipes I’m lifting with the men folk in my local gym, tapped into social media or out on the road delivering, merchandising and being a super duper brand ambassador for a local health food company.
My relationship with food wasn’t always so bright, in fact it wasn’t at all harmonious for quite sometime. Having overcome a decade of eating disorders I’m in the best place I’ve ever been. I’m happy, healthy, confident and I now enjoy every nourishing mouthful, giving my body what it needs. One of my favourite quotes from a sensational foodie … “Nothing is too much trouble if it turns out the way it should.” Julia Child. Life, love and food! www.peachypalate.com