Natural and low carb kitchen: Coconut and lemon cake

Posted on by kaitiscotland

NB: One of our readers Jane had a very poor result with this cake due to a lack of liquid in the cake mix, and no raising agents and poor ingredient listing. Perhaps one to miss!

Ingredients
Coconut & Lemon Cake

90g coconut flour
5 eggs
40g inulin powder or a tablespoon of granulated sugar substitute
125g butter, melted
Zest & juice from 1 lemon
30g desiccated coconut (unsweetened)
Pinch of salt
Lemon Cream Cheese Frosting
180g full fat cream cheese
30g inulin powder
1 tsp vanilla extract
2 tbsp coconut flakes (optional decoration)

Create It
1. Pre-heat the oven to 180°C.
2. Separate the egg whites from the yolks and add the egg whites to a bowl.
3. Whisk the egg whites to form stiff peaks.
4. In a separate bowl combine all the other cake ingredients apart from the inulin.
5. Mix the inulin into the cake mix gently until well combined.
6. Fold in the whipped egg whites.
7. Pour into a pre-prepared cake tin and place in the centre of the oven for 45 minutes.
8. Remove from the oven and allow to cool whilst you prepare the frosting.
9. To create the frosting combine the cream cheese, vanilla, lemon zest and lemon juice in a bowl.
10. Slowly and gradually stir in the inulin.
11. When the cake has cooled, remove from the tin and spread over the frosting.
12. Sprinkle with the coconut chips if using.

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Published by kaitiscotland

I am a Scottish doctor who is working to improve the outcomes for people who have diabetes using a low carb diet, and advanced insulin techniques when necessary. Professionally I provide expert witness reports in the clinical forensic and family medicine areas and I also provide complementary therapies. I enjoy cooking, cinema, reading, travel and cats.

10 thoughts on “Natural and low carb kitchen: Coconut and lemon cake”

  8. I just baked this – or attempted to. So disappointed. When spooning the cake mixture into the cake-tin (it’s not possible to pour it; it’s far, far too solid for that), I realised that there was something very wrong. It’s extremely dry and has to be spread like mortar.
    With misgivings, I spread it, like mortar, and baked it. As I don’t trust baking durations, I used my trusty leave-in digital thermometer, which showed it reached 96ºC after only about 30 minutes (not 45). It was fully baked through by then, and definitely another minute would have been too long. It never rose, and it was heavy and had little spring-back.
    I looked back at the list of ingredients, and realised that there was far too little liquid compared with any other cake recipe I’ve followed, and it was completely lacking in any raising agent – baking powder or baking soda.
    I also noticed that the icing (“frosting”) instructions mention lemon zest and juice, but the ingredients for the icing don’t include lemon zest or juice.
    It seems to me this recipe is doomed – I wish I hadn’t spent my time and money on it.

    Liked by 1 person

  9. Jane, so sorry about that. I hadn’t tested this recipe myself. I’ve added a caveat to the instructions so that no one else wastes their time or indeed money on this cake. I hope you find other recipes on the site that work for you. I personally find that coconut flour does not respond anything like ground almonds and is very dry.

    Like

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