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1 LEMON AND COCONUT DRIZZLE CAKE GLUTEN FREE

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LEMON AND COCONUT DRIZZLE CAKE GLUTEN FREE

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Ingredients

10 slice(s)

Lemon Coconut Cake

  • 200 grams Unsalted butter, softened
  • 250 grams caster sugar
  • 3 eggs
  • 150 grams Desiccated Coconut
  • 150 grams Gluten free plain flour
  • 2 tsp baking powder
  • juice of 1 lemon
  • Zest of 2 lemons

Royal Icing

  • 250 grams pure icing sugar
  • 1 egg white
  • 2 tsp lemon juice
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Recipe's preparation

    1. Preheat oven to 180c.
    2. Beat butter and sugar until pale and creamy in Thermomix 20 sec/speed 5. Add eggs one at a time with mixer running.
    3. Add flour, baking powder, desiccated coconut, lemon zest and juice. Mix until just combined on soft setting in Thermomix.
    4. Spoon the mixture into a greased cake ring tin and bake for 40 minutes or until an inserted skewer comes out clean. Leave to cool completely.
    5. To make the royal icing mix the egg white, icing sugar and lemon juice together in Thermomix 5 sec/speed 7. Pour over cake immediately before it sets. Garnish with lemon zest.
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Tip

Ensure you are quick to drizzle the icing once it is made because it sets very quickly!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • This cake was delicious,

    Submitted by letstryit on 14. June 2016 - 17:42.

    This cake was delicious, though I made a couple of adjustments.

    Cut sugar back to 150 grams in cake. Perfect sweetness for me.

    Milled 200 grams sugar and processed at speed 10 to make icing sugar. I used 3 teaspoons lemon juice to give more of a lemon punch and loved the resultant icing which gave a nice thin coating to the cake. Quite a bit ran onto the plate so next time I would keep the same modified proportions but use 100 grams sugar.

    Recommended!

    John Clark


    Independent Consultant (WA)

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  • YUMM! I reduced the sugar in

    Submitted by Rinny_D on 5. June 2016 - 18:44.

    YUMM!

    I reduced the sugar in the cake from 250g to 150g, which was ample sweetness for us tmrc_emoticons.) 

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  • Lovely!!  Thanks for sharing.

    Submitted by chrishumphries on 4. June 2016 - 21:44.

    Lovely!!  Thanks for sharing.

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  • Thank you so much for your

    Submitted by Hungry And Fussy on 17. April 2016 - 08:18.

    Thank you so much for your lovely feedback. I will add zest to list!

     

    Hungry & Fussy


     


     

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  • This cake is AMAZING! It is

    Submitted by Iszea on 17. April 2016 - 08:12.

    This cake is AMAZING! It is easily one of the best cakes I have ever eatten (and I have only just gone gluten free so have had a lot of good cakes in my time). No one in my family were aware it was gluten free - it's sweet, lemony and delicious. The one thing that's missing is the zest in the ingredients but we just assumed it was the zest of one lemon and added it in. I am making it again today into cupcakes this time. Thanks for a great recipe! Yum!

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