You won't believe this delicious Meyer Lemon Coconut cake is Gluten free! But the best part is it's just big enough for two so you won't overindulge.
I hope you enjoy the deliciousness of this Meyer Lemon Coconut Cake as my friend The Dusty Baker shares her recipe with us.
My blog – The Dusty Baker – is home to gluten-free and allergy-friendly recipes, made with mess, love and a bit of silliness. I’ve been gluten and mostly dairy free for about 20 years, and am so thankful and energized by the dynamic world of food and the open-mindedness of eaters out there.
I wanted to focus on one incredible ingredient: this features Meyer lemons, which are perfectly in season somewhere on the earth (certainly not here in NYC) and a sweeter, less bitter version of their cousin. They’re incredibly versatile and so much fun to play with! I’m a big fan of coconut, so I’ve added some coconut milk to the frosting to make it even more dynamic and decorated the finished cake with large chunks of dried coconut, which give it a delightful crunch.
The result is a cake that’s dense and bright, buttery and rich and ridiculously yummy. The Meyer lemons give it an incredible zing that balances out the butter and sugar so well. After a bite, my roommate started “mmmmmm-ing” with her eyebrows cocked and asked which bakery I had bought it at. Score.
Now, here are my “notes”:
This is a great recipe for someone in the early stages of baking gluten-free. I used my favorite three flours in my general proportions for this cake – brown rice as a healthful base, tapioca for texture and binding and millet for sweetness – which I find to be both impossible to detect in regards to the cake tasting gluten-free. If you’re thinking of baking gluten-free more often, these are the three big guns I recommend having on hand. Xanthan gum is an expensive initial purchase, but it lasts forever. You won’t be able to tell that there’s no gluten in this recipe, cross my heart. It’s spot on in taste and texture. You can try the equivalent measurements with regular all-purpose wheat flour or an all-purpose gluten-free mix and the recipe should hold strong.
Basic cake-making rules: warm ingredients, incorporate air into the eggs before adding flour, pour and put straight into hot oven. Grease lightly so there’s little holding the cake back from rising fully.
Confession: I’m not a huge frosting fan, in general, preferring naked cakes with fruits and nuts so that I can eat more cake without guilt!!! So if you’re on my team I recommend brushing the cake with either more lemon juice, some melted jam or some Limoncello liqueur and sprinkling with ground nuts. My roommate, however, loved the frosting, so go to if that’s your preference. It chills well and will harden a bit to give the cake an almost fondant look.
If you’re looking for another delicious gluten-free dessert check out this Gluten Free Blueberry Lemon Cake recipe.
If you’ve tried this Meyer Lemon Coconut Cake recipe or any other recipe on askchefdennis.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram @chefdenniseats and @chefdennistravels, Twitter and Facebook.
You won't believe this delicious Meyer Lemon Coconut cake is Gluten free! But the best part is it's just big enough for two so you won't overindulge.
- 2 medium eggs 3oz.
- 6 Tbsp rounded sugar 3oz.
- pinch of salt
- 4 Tbsp brown rice flour 1.6oz
- 4 Tbsp tapioca flour/starch 1.2oz
- 2 Tbsp millet flour .6oz
- ½ tsp xanthan gum
- ½ tsp baking powder
- 7 Tbsp unsalted butter melted and cooled a bit (3oz.)
- 2 Tbsp Meyer lemon juice (about juice of 1 lemon)
- zest of one Meyer lemon
- 4 Tbsp unsalted butter soft
- 3 cups powered sugar
- ½ cup coconut milk full fat
- 2 Tbsp lemon juice
- zest of 1 Meyer lemon
- unsweetened coconut chips to decorate available at health food stores
- Preheat oven to 350°. Lightly grease cake pans and set on a baking sheet.
- Combine the flours, gum and baking powder in a small bowl and sift twice.
- Place a small pot of water on to simmer. In a bowl that will fit on top of the simmering water, whisk eggs, sugar and salt. When the water begins to simmer, turn off heat and put egg mixture on top. Whisk until just slightly warm, about 10-15 seconds (do not cook egg).
- Pour mixture into bowl of standing mixer fit with whisk attachment and beat until it triples in size and becomes light and creamy, about 4 minutes (or beat by hand on high speed).
- Fold in sifted flour mixture.
- Add lemon juice to butter and fold in.
- Fold in zest.
- Pour equally in to pans and bake for 18 minutes or until springy to the touch. Allow to cool for 5 minutes before removing from pans and inverting onto cooling rack.
- Beat butter until light and fluffy.
- Add sugar and coconut milk, alternating wet with dry, and beating thoroughly in between.
- Slowly add lemon juice and ½ zest and beat to combine. Continue beating until light and fluffy.
- If desired, chill before frosting to thicken a bit.
- Layer frosting between cakes and decorate with remaining zest and unsweetened coconut chips.
Special Equipment: Two 4-inch round springform cake pans
Val says
August 15, 2016 at 11:27 amHi !
Can I replace from the regular butter to the dairy free butter? I can’t have dairy.
Thanks!
Val
Chef Dennis Littley says
August 15, 2016 at 1:17 pmI’ve never tried that, but if it’s how you normally cook and you’ve had success I don’t see why it wouldn’t work
Joan says
June 11, 2013 at 7:53 pmThank you!
Joan says
June 10, 2013 at 6:52 pmHi Dennis,
The Myer Lemon Coconut cake sounds amazing! I’m hosting a party and many of my guests are GF.
Can I make this cake in a 9×13 pan?
If so, would I double it?
Many thanks!
Chef Dennis says
June 10, 2013 at 7:40 pmhi Joan
this was a guest post from one of my friends, but looking at the recipe doubling it should come pretty close to a 9 x 13 pan.
Cheers
Dennis
Libby says
May 31, 2012 at 9:04 pmThanks for this recipe! I’d like to make it for a birthday cake – what would be the best way to make this on a larger scale – would I double or triple the recipe? (cake for 12 people). Thanks!
Jacqueline - The Dusty Baker says
June 1, 2012 at 9:05 amIn general I just use the ratio of 1-1-1 (fat, sugar, flour). So in weighing out the ingredients, you’d want a close approximation of that. I don’t have this recipe in a full-scale, but size-wise tripling it should work. Please let me know how it comes out!
Christina says
April 3, 2012 at 11:09 pmIs there something else I can use for Millet? I have Sorghum,potato starch and brown rice on hand.
Chef D says
April 4, 2012 at 12:30 pmhi Christina,
sorry it took, so long I finally got a hold of the author of the recipe, she said out of those three that brown rice was the best choice.
DEnnis
kara says
February 14, 2012 at 12:53 amThis is awesome…the opposite of dry gritty gluten free baking. Instead it’s a perfectly bright and moist little delicacy. I used 4inch tart pans because that’s what I had and I can’t do dairy so I substituted coconut oil for the butter, which worked without a hitch. Thanks so much!
Jacqueline - The Dusty Baker says
June 1, 2012 at 9:05 amYay! So glad it worked out for you! Thanks for sharing 🙂
Happy When Not Hungry says
February 1, 2012 at 8:58 pmWow this cake looks fabulous. I love the lemon and coconut combo!
Amalia says
February 1, 2012 at 5:53 pmHoly cow! This looks amazing! I would be asking which bakery you got this from too, I mean it just looks so moist and perfect! The color is beautiful and the zest is a nice final touch. I love this, great job Dust Baker, you did it again 🙂
Jacqueline - The Dusty Baker says
June 1, 2012 at 9:06 am{Blush}
Becky says
January 31, 2012 at 8:15 amI love Meyer lemons and especially in this GF cake, which looks so moist and yummy! I I even have 4 ‘ cake pans. will have to try this one.
Alyssa says
January 31, 2012 at 6:26 amThat cake looks moist and delicious. You would never guess its GF. Great guest post!
Sprinkled With Flour says
January 30, 2012 at 11:57 amI have some brown rice and millet flours in my pantry right now, I’ll have to try this!
Daisy@Nevertoosweet says
January 30, 2012 at 1:27 amYUM!!! This looks amazing! Love the combination of Meyer lemon and coconut 🙂 Too bad I haven’t seen many Meyer lemons for sale here >_<
Jay @ LocalFood.me says
January 29, 2012 at 10:32 pmThe Dusty Baker and Chef Dennis–what a delectable pair! I’m with you on the little-icing rule. Cool idea to replace it!
jeralyn says
January 29, 2012 at 12:49 pmYour photography is beautiful.
Jacqueline - The Dusty Baker says
June 1, 2012 at 9:06 amThank you!
EA-The Spicy RD says
January 29, 2012 at 12:19 pmSo, I’m a little upset I read this post today, because now I MUST make this fabulous cake {and I hadn’t scheduled cake making in to today’s plans}! I have all the ingredients on hand, including ripe Meyer’s lemons on my tree, so I have absolutely no excuses not to make this. Headin cover to The Dusty Baker to check out her blog now. Thanks for the introduction!
FreeSpiritEater says
January 29, 2012 at 10:09 amHow exciting to see you here Jx!! Chef Dennis, she is truly a unique and beautiful person. Her writing style is friendly, funny and most of all lures you in to keep coming back for more! This gorgeous lemon coconut cake has all of my favorite flavors. I’ve never been a huge fan of cake, but coconut always gets my attention. Congratulations on such a great guest post. Have a great weekend you two! =]
Evan Thomas says
January 29, 2012 at 9:52 amThis cake looks great! I usually worry about gluten-free baked goods coming out too dry; this looks nice and moist.
Brian @ A Thought For Food says
January 29, 2012 at 9:37 amWhat a fabulous cake! I still haven’t used meyer lemons this season. I had better get on that!
Jill @ MadAboutMacarons says
January 29, 2012 at 6:40 amLove Jacqueline, the Dusty Baker – her recipes and her sense of humour. This gluten-freen light lemon cake looks a fabulous recipe and loving the coconut combination, too.
Stephanie @ Eat. Drink. Love. says
January 28, 2012 at 10:54 pmWow, this looks fantastic! And I love that it only makes a small amount! Excellent guest post!
Lora ~ cakeduchess says
January 28, 2012 at 8:44 pmLovely cake, Jacqueline. I like that you call it gently GF. It looks rich and delicious! Wishing you and Dennis a wonderful rest of the weekend. 🙂
Liz says
January 28, 2012 at 8:23 pmWonderful guest post! A bit of sunshine in the middle of winner…such a lovely cake!
torviewtoronto says
January 28, 2012 at 11:35 amcake looks fabulously delicious and soft
Emily @ Life on Food says
January 28, 2012 at 6:08 amI love the idea of a 4 inch cake. Super cute! Once I have a house I am intrigued with the idea of having a Meyer Lemon tree. Wouldn’t it be fantastic to pick some whenever you want right from your own home?
Reem | Simply Reem says
January 28, 2012 at 1:13 amWhat a beautiful cake!!!
SO light and delicious and to top it all gluten free…
Lovely guest post.
Kelsey @ K&K Test Kitchen says
January 28, 2012 at 12:09 amWow Jacqueline’s cake looks so moist and delicious! I wish I had seen this post before baking my boyfriend’s birthday cake this evening! He would have had a Meyer Lemon Coconut Cake instead!
Jacqueline - The Dusty Baker says
January 27, 2012 at 8:57 pmThere are so many beautiful comments – thank you all so much and thanks again to Chef D for letting me share this recipe here! I love my world of gluten-free baking and am so happy to have been able to share with a wider audience. Please always feel free to shoot me over questions and thoughts!!
Jacqueline - The Dusty Baker says
January 27, 2012 at 8:56 pmYay – let me know what you think!
Marsha @ The Harried Cook says
January 27, 2012 at 8:46 pmHi Chef Dennis! I’ve missed your blog so much while I’ve been away from blogging! And when I got back a couple of weeks ago, I wondered why you were not posting, only to realize a couple of days ago that my feed for your blog wasn’t working! So I have resubscribed to your blog and I am glad it’s working! Just in time for this beautiful guest post! I love anything citrusy and this is so delicious looking! Thanks for sharing!
Great guest post, Jacqueline! And I love that it is cake-for-two… I’ve been doing that a lot too 🙂 Will hop over to visit you now!
anne says
January 27, 2012 at 8:14 pmOh that looks good thanks for introduction!! anne
Carolyn says
January 27, 2012 at 6:51 pmMmmm, so gorgeous for gluten free. And I love meyer lemons!
Culinary Cache says
January 27, 2012 at 6:29 pmThis looks like a beautiful recipe. You can see the perfectly moist texture and I love the combination of meyer lemon with coconut.
Kiran @ KiranTarun.com says
January 27, 2012 at 6:17 pmWow! What a gorgeous and moist cake — it’s hard to belief it’s GF! I love meyer lemons 🙂
Cucina49 says
January 27, 2012 at 5:29 pmI can’t believe this is gluten-free! This is just gorgeous, and the lemon zest gives it beautiful color.
Emily Malloy says
January 27, 2012 at 1:50 pmAmazing!
Toni from Boulder Locavore says
January 27, 2012 at 11:55 amThis is making my mouth water! Gluten free baking is not difficult once you get the hang of it but seems so ‘other worldly’ until you get in the trenches with it. Great post Jaqueline and love seeing both of you in one place!
Jacqueline - The Dusty Baker says
January 27, 2012 at 8:56 pmExactly!! It’s not as scary as most believe. I am quite happy to be in the trenches 😉
Anna says
January 27, 2012 at 11:26 amWith the Valentine’s Day approaching fast, this recipe is perfect! A cake for two that looks amazing! Now, try to stop yourself from eating the whole thing 🙂
Jacqueline - The Dusty Baker says
January 27, 2012 at 8:55 pmI hoisted it on my roommate and then ran away 😉 I have no restrain, especially when convincing myself that it’s fruit and therefore healthy 😉
Rachel @ My Naturally Frugal Family says
January 27, 2012 at 10:26 amOh this is gorgeous (of course this is what I would expect from Jacqueline).
The cake indeed looks so light and moist (just like “normal” cake).
I have been wanting to do more gluten free baking (as I am in the beginning stages), and I think I will have to put this cake on my list.
I just love that it is made for 2 people (keeps you from over-indulging)
Jacqueline - The Dusty Baker says
January 27, 2012 at 8:54 pmAw, thank you! It definitely keeps me from over-indulging, though when I made three batches to test it I wasn’t exactly saved 😉
Paula says
January 27, 2012 at 10:22 amThis cake screams *Refreshing and Tasty* Thanks for sharing some more of your notes on gluten free baking and this recipe!
Joy says
January 27, 2012 at 10:13 amThe cake looks wonderful.
Jacqueline - The Dusty Baker says
January 27, 2012 at 8:53 pmThank you!!
RavieNomNoms says
January 27, 2012 at 9:57 amI have to show one of my closest friends this! She has to eat gluten free and I am sure she would go bonkers over this cake! Nicely done!
Jacqueline - The Dusty Baker says
January 27, 2012 at 8:53 pmAw, thanks! Let me know if she makes it and what she thinks!
Sommer J says
January 27, 2012 at 9:20 amI must try this for my husband!!
Kim Bee says
January 27, 2012 at 8:52 amThis is really spectacular. I am gluten sensitive and am always afraid to delve into the GF world. But with treats like this I think I need to take the plunge. I could not find meyer lemons yesterday. Was so bummed.
Jacqueline - The Dusty Baker says
January 27, 2012 at 8:53 pmI’m sure regular lemons would work well, it’ll just be a bit tarter of a cake. And these really are my basic go-to flours that are great for initial experimentation. Feel free to fire any questions over!
Kiri W. says
January 27, 2012 at 8:51 amOh wow! This looks soooo amazing! I am on a huge coconut binge, so this would fit right in 🙂 Looks glorious and indulgent, and I love the frosting recommendation, since I prefer naked cake, myself. Great guest post as always!
Jacqueline - The Dusty Baker says
January 27, 2012 at 8:51 pmHa – nice to know I have a naked cake buddy for this one! The coconut flakes are divine either way – I’m usually not a fan of dried coconut but they really add a punch to this recipe.
Jacqueline - The Dusty Baker says
January 27, 2012 at 8:29 amThanks all! The cake is incredibly moist and dense while not being heavy. And nope – no trace off cardboard here! Just follow basic cakemaking steps and it’s a winner! Tested it several times so it’s pretty tight. And let me know if you have any ideas for toppings!
Maureen says
January 27, 2012 at 7:35 amI have never made a gluten free cake from scratch and I have a really good friend that can’t eat gluten. If this is a beginner’s cake, then it’s for me.
It looks like normal cake. Perhaps I haven’t seen enough gluten free cakes but the ones I saw her eat looked like cardboard. I’m thrilled to try this.
Thanks Chef Dennis for having this guest post!
Jacqueline - The Dusty Baker says
January 27, 2012 at 8:50 pmAw, I’m sure your friend would be so touched if you made her/him something! It still means so much to me when friends make things I can have, since I never suspect it. I have several yummy cake recipes on my site too – let me know if you have any questions / thoughts!
Tiffany says
January 27, 2012 at 6:58 amGreat post! And can’t believe this is gluten free! The texture of the cake looks moist and silky!
Jacqueline - The Dusty Baker says
January 27, 2012 at 8:49 pmIt is moist and silky – really a decadent cake. I was so happy it worked out so well 🙂
Tina@flourtrader says
January 27, 2012 at 6:17 amDelicious tropical post here, glad to see the Dusty Baker guest posting here. While I do not have any dietary restrictions, I do enjoy great taste. The words gluten free in recipes does not deter me from making them. This one looks like one I need to make-yum!
Jacqueline - The Dusty Baker says
January 27, 2012 at 8:48 pmI’m so glad “gluten free” doesn’t deter you! It’s such a fun world to explore – lots of flours to be trading 😉
Burwell General Store says
January 27, 2012 at 3:45 amWhat a great post! Two of my favorite bloggers. This takes a lot of the “otherness” out of gluten-free baking, which I love.
Jacqueline - The Dusty Baker says
January 27, 2012 at 8:47 pmHi CM! you introduced us 🙂 This is one of my easiest cakes to make gluten free. The size of it is only making me want to make it again!
anne says
January 27, 2012 at 2:04 amOhhhh !!! That looks great ! Love the moistness of the cake 😉 Delicious post , Dusty Baker 😉 Great guest post , Chef !
Jacqueline - The Dusty Baker says
January 27, 2012 at 8:46 pmThanks! It is especially moist – I was so pleased with how it turned out 🙂
balvinder says
January 27, 2012 at 12:50 amI am glad through Chef Dennis I met another gluten free blogger. the cake looks soft and moist.
Jacqueline - The Dusty Baker says
January 27, 2012 at 8:45 pmI love your site too! So glad to have found you through Chef D as well!
Regan says
January 26, 2012 at 11:33 pmThis is so lovely- and I have Meyer Lemons right now! One question, I’m allergic to tapioca, is there another flour I could substitute?
Jacqueline - The Dusty Baker says
January 27, 2012 at 7:45 amYes! You can use arrowroot starch for the exact same results. It’s a tad more expensive which is why I usually list tapioca – but no difference in the results!
Sharyn Dimmick says
January 26, 2012 at 11:15 pmBeautiful cake! I love all the lemon zest flecks in the cake and frosting. I can eat gluten, but I wouldn’t mind trying this.
Jacqueline - The Dusty Baker says
January 27, 2012 at 8:44 pmThanks! You can’t tell that it’s gluten free. Nope, no not at all!
Ann says
January 26, 2012 at 11:11 pmWhat a STUNNING cake! It is so light I can hardly believe it’s gluten free! Amazing….
It looks delicious and congratulations on a terrific guest post with Chef Dennis!
Jacqueline - The Dusty Baker says
January 27, 2012 at 8:43 pmThank you! It’s my new favorite and gently gluten free (though no one would guess)!
samantha says
July 22, 2012 at 11:49 amHi i am new to the gf foods i am getting married and i have celiac how can i turn the myer lemon coconut cake into a wedding cake