Gluten-free lemon and coconut cake
Serves: 8
Prep time: 25 minsTotal time: 
Recipe adapted from What Katie Ate At The Weekend by Katie Quinn Davies (Saltyard Books, £25) / Photograph by Katie Quinn Davies
Gluten-free lemon and coconut cake
Serves: 8
Prep time: 25 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
663Kcal
Fat
40gr
Saturates
25gr
Carbs
71gr
Sugars
57gr
Fibre
2gr
Protein
6gr
Salt
0.7gr
Katie Quinn Davies
Katie works as a freelance commercial photographer specialising in food and lifestyle subjects. She also is a cookbook author and recipe writer and is a regular contributor to Australia's ABC Delicious Magazine.
See more of Katie Quinn Davies’s recipes
Katie Quinn Davies
Katie works as a freelance commercial photographer specialising in food and lifestyle subjects. She also is a cookbook author and recipe writer and is a regular contributor to Australia's ABC Delicious Magazine.
See more of Katie Quinn Davies’s recipes
Ingredients
- 125g gluten-free plain flour
- 25g coconut flour
- 1 tsp gluten-free baking powder
- 150g soft unsalted butter
- 150g caster sugar
- 3 medium eggs, lightly beaten
- 80g soured cream
- 1 tbsp milk
- 4 tbsp lemon juice
For the lemon cream-cheese icing:
- 250g chilled full-fat Philadelphia cream cheese
- 300g icing sugar, sifted
- finely grated zest of 1 lemon
- 1 tsp lemon juice
- 100g shaved coconut flakes
Step by step
Get ahead
The cake is best eaten the day it is made. The uniced sponge can be frozen.
- Preheat the oven to 180˚C,fan160˚C,gas 4 and grease and line an 18cm springform tin.
- Sift the flours and baking powder into a bowl and set aside.
-
Cream the butter and sugar in a stand mixer for 8-10 minutes until light and fluffy. With the motor still running, gradually add the beaten egg mixture a spoonful at a time, making sure each addition is fully incorporated before adding the next. Add a little flour if it looks like it might curdle. Add the remaining sifted dry ingredients and beat until combined. Fold in the soured cream and milk by hand; then add the lemon juice and fold in.TipYou can buy coconut flour from health food stores
- Spoon into the prepared tin and smooth the top. Place on the middle shelf of the oven and bake for 15 minutes, then increase the oven temperature to 200˚C, fan180˚C, gas 6 and bake for a further 25 minutes or until a skewer comes out clean when inserted in the middle.
- Remove from the oven and leave it to cool completely in the tin before turning out.
- For the icing, beat the cream cheese in a stand mixer for 2 minutes. Add the icing sugar, lemon zest and juice and beat for 5-6 minutes until light, thick and creamy.
- Spread the icing over the top and sides of the cooled cake, then cover with shaved coconut and serve immediately as the coconut flakes soften quickly.
Chef quote
You can cut the cake in half horizontally and sandwich together using half the icing, then top with the remaining icing, or just ice the whole cake as I've done here.
