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A moist and fluffy tart lemon cake

Gluten Free Lemon Coconut Cake


  • Author: Natalie
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour
  • Yield: 20 1x

Description

Gluten Free Lemon Coconut Cake with Cream Cheese Lemon Frosting is incredibly moist, fluffy, and bursting with delicious lemon tart flavor and sweet coconut. A dreamy spring and summer dessert that’s sure to become a family favorite on repeat!


Scale

Ingredients

For the Cake:

  • 2 1/2 cups Bobs Red Mill Gluten Free 1 to 1 Flour
  • 3/4 cup Shredded Sweetened Coconut
  • 1 1/2 cup sugar
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 1/2 tbsp apple cider vinegar
  • 3 eggs at room temp
  • 1 1/2 sticks Earth Balance Butter = 3/4 cup ( at room temperature … soft )
  • 2 tsp vanilla extract
  • Zest from a large Jumbo sized lemon. Use the whole peel, should equal approximately 4 tablespoons worth.
  • 3 tbsp of fresh lemon juice
  • 1/4 cup unsweetened coconut milk
  • 3/4 cup boiling hot water

For the Cream Cheese Lemon Frosting:

  • 18 ounce container of cream cheese or wayfare cream cheese for dairy free.
  • 1/4 cup melted dairy free earth balance butter
  • 1 tsp vanilla extract
  • 3 tbsp fresh lemon juice
  • 3 cups powdered sugar

Instructions

For the Cake:

  1. Preheat oven to 350 degrees. Line the bottom of a 10 inch x 2 inch square pan with parchment paper then grease the sides and bottom lightly with cooking spray.
  2. In a medium bowl sift your flour, baking soda, baking powder and set aside.
  3. In a large bowl cream your sugar, butter, milk, and vanilla.
  4. Add eggs and blend until combined.
  5. Add in lemon zest, lemon juice, and apple cider vinegar. Mix with a spatula until combined. Do not blend.
  6. Gently fold in coconut shreds with a spatula.
  7. Next gently fold in flour mix until just combined. Don’t over mix.
  8. Now add in your boiling water and using your spatula gently mix until fully incorporated and combined.
  9. Pour your batter into your parchment lined square 10 inch x 2 inch pan.
  10. Now bake at 350 degrees for 30 minutes. Check with a toothpick to see if it’s done.
  11. Let cool in pan for 30 minutes then transfer to a wire cooling rack to finish cooling. This will take a few hours.

For the Lemon Cream Cheese Frosting:

  1. In a large bowl cream ( blend ) your cream cheese until smooth consistency.
  2. Add your melted butter, vanilla, lemon juice and blend together.
  3. Now add your powdered sugar 1 cup at a time blending between each addition.
  4. Frost your cake 🙂
  5. Top with sweet coconut shreds and lemon zest.

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