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Gluten Free Lemon and Coconut Cake



1 portion(s)


  • 125 grams softened butter
  • 175 grams Organic Honey
  • 1 rind from one lemon
  • 2 large eggs
  • 320 grams Gluten free self raising flour
  • 40 grams Desiccated Coconut
  • 1 teaspoon bicarb soda
  • 280 grams coconut milk
  • 1 Juice of one lemon

Recipe's preparation

  1. 1: Preheat fan forced oven to 180˚C or 190˚C in a standard oven.  Line a 9 cm x19 cm loaf tin with baking paper.


    2: If butter is hard, place in the bowl and mix 10 seconds/Speed 5.  Mix honey gradually into butter at Speed 4.5 until combined and fluffy for about 30 seconds.


    3: Add lemon rind and one egg and combine for 10 Seconds/Speed 4.5.  Scrape down sides and add the second egg, mix Speed 4.5 till combined.


    4: Add flour, bicarb soda, coconut milk and dessicated coconut.  Mix for 10 Seconds/Speed 3.  Scrape down sides and mix on Speed 3, until just combined.  You can increase mixing speed if desired to 4.5.  Pour mix into cake tin and cook for 60 minutes.  Cool in tin for 10 minutes and then transfer to wire rack.


    **This recipe was originally adapted by mummyt from a taste.com.au recipe, Coconut Cake with Lemon Sour Cream Icing with some additional tweaking by me***


    Suggested variations include adding more desiccated coconut and a teaspoon of vanilla.  Also, sprinkling some lemon rind on top before baking could be nice.  tmrc_emoticons.-)


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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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