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.
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).
Add lemon juice to the butter and fold in.
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.
Special Equipment: Two 4-inch round springform cake pans