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.
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Course: Dessert
Cuisine: American
Servings: 2
Calories: 376kcal
Author: Chef Dennis Littley
Ingredients
Cake
2medium eggs3oz.
6tablespoonrounded sugar3oz.
pinch of salt
4tablespoonbrown rice flour1.6oz
4tablespoontapioca flour/starch1.2oz
2tablespoonmillet flour.6oz
½ teaspoonxanthan gum
½ teaspoon baking powder
7tablespoonunsalted buttermelted and cooled a bit (3oz.)
2tablespoonMeyer lemon juice(about juice of 1 lemon)
zest of one Meyer lemon
Frosting
4tablespoonunsalted buttersoft
3cupspowered sugar
½ cupcoconut milkfull fat
2tablespoonlemon juice
zest of 1 Meyer lemon
unsweetened coconut chips to decorateavailable at health food stores
Instructions
Cake
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.
Frosting
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.
Notes
Special Equipment: Two 4-inch round springform cake pans