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Gluten-Free Coconut Lemon Cake

Updated: Jun 24, 2018

Sometimes you just need a good old-fashioned coconut cake! Ok, ok, ok- my mom is coming into town tomorrow, and she is a HUGE coconut fan - so I figured it would be the perfect occasion to whip this little beauty up!

This cake was made with my trusty supply of Namaste Foods flours, I wouldn't use another brand!

For the Cake (makes three 9" layers)

4 eggs

2 cups sugar

1 cup Namaste Foods sorghum flour

1 cup Namaste Foods tapioca starch

1/2 cup Namaste Foods brown rice flour

1/2 teaspoon kosher salt

1 tablespoon gluten-free baking powder

1 teaspoon xanthan gum

1 cup coconut milk

1 teaspoon coconut extract - Are Extracts Gluten-Free? (hint: the answer is YES)

1 teaspoon vanilla extract

2 teaspoons apple cider vinegar

1 cup butter, melted and cooled

For the lemon curd (Best made if made a day ahead so it has time to chill)

4 teaspoons lemon zest

1/2 cup fresh lemon juice

1/2 cup sugar

6 egg yolks

1/2 cup butter

For the coconut buttercream

1 cup butter, softened

3 1/2 cups confectioners sugar, sifted

1/2 cup coconut milk

1 teaspoon vanilla extract or coconut extract


For the cake

  1. Preheat oven to 350 degrees. Grease (3) 8" round cake pans with butter and line the bottom of each pan with a greased parchment circle.

  2. Stir together the dry ingredients and set aside. Beat the eggs and the sugar together until creamy.

  3. Add half of the dry ingredients and beat again.

  4. Add the coconut milk, butter, coconut and vanilla extract and vinegar. Beat to combine. Add the remaining dry ingredients and beat until combined.

  5. Divide the batter between the greased cake pans. Bake in the center of the oven for 15-18 minutes, until the cake is very lightly browned and a toothpick inserted in the center comes out clean. Remove and let cool for 10 minutes before inverting onto a wire rack to complete cooling.

For the lemon curd

  1. Whisk together juice, zest, sugar, and egg yolks in a medium saucepan and cook over medium-low heat, whisking frequently, until curd is thick enough to hold marks of whisk.

  2. Stir in butter until it is melted and well incorporated.

  3. Allow the lemon curd to cool for an hour in the pan, covered, then transfer to a bowl. Cover and chill a few hours or overnight.

For the coconut butter cream

  1. Beat butter with electric mixer until fluffy.

  2. Add 1 cup of the confectioners sugar, mix very well.

  3. Beat in coconut milk and vanilla or coconut extract.

  4. Gradually beat in remaining confectioners sugar. Beat until fluffy.

  5. Frost on cooled cake.

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