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 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 a 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 like this recipe you may also like these:
Gluten Free Meyer Lemon Coconut Cake
- 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 the heat and put egg mixture on top. Whisk until just slightly warm, about 10-15 seconds (do not cook the egg).
- Pour mixture into the bowl of standing mixer fitted with a 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 the butter and fold in.
- Fold in zest.
- Pour equally into 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 a 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.