We’ve given this much-loved, classic cake a delicious tropical twist using our Organic Coconut Flour 🌴 find the full recipe below! (Top tip - the coconut flour goes a long way in this recipe so don’t be alarmed by the smaller quantity!)

COCONUT LEMON CAKE
50g Doves Farm Organic Coconut Flour
50g ground almonds
1 tbsp Doves Farm Baking Powder
3 eggs
2 lemons
75g caster sugar or xylitol
50ml oil
oil, for tin

LEMON DRIZZLE
50g caster sugar or xylitol
lemon juice

COCONUT LEMON CAKE
Pre-heat the oven to 180°C, Fan 160°C, 350°F, Gas 4
Rub some oil around the inside of a 500g/1lb loaf tin or insert a baking liner.
Put the coconut flour, ground almonds and baking powder into a bowl and stir well to combine.
Break the eggs into a large mixing bowl, finely grate the lemon rind into the bowl and save the lemons for later.
Add the caster sugar or xylitol and oil to the bowl and beat together well.
Stir in the prepared flour blend.
Pour the batter into the prepared tin.
Bake for 45-50 minutes.
Remove from the oven and leave to cool in the tin.

LEMON DRIZZLE
Squeeze the lemons into a small bowl or saucepan and add the caster sugar or xylitol.
Gently warm until the sugar or xylitol has melted.
Press a BBQ stick or skewer through the top of the cake to make multiple holes.
Pour the lemon mixture over the top of the cake and leave until quite cold.
Carefully turn the cake out of the tin.

🌡️180°C, Fan 160°C, 350°F, Gas 4
⏰ 45-50 minutes
🥣500g/1lb loaf tin, saucepan and 2 x mixing bowls

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