Lemon Coconut Cake (GF,DF)

LEMON COCONUT CAKE {GLUTEN-FREE, DAIRY-FREE}

INGREDIENTS

CAKE

·         2 1/4 cups gfJules gluten-free flour or another good quality gf flour blend

·         1 tsp. xanthan or guar gum (omit if using gfJules or another blend that has xanthan or guar)

·         2 1/4 teaspoons baking powder

·         1/2 teaspoon salt

·         4 eggs

·         2 cups sugar

·         1 teaspoon vanilla extract

·         2 Tbsp. lemon zest

·         2 Tbsp. + 2 tsp. lemon juice

·         1 1/4 cups coconut milk (I used Trader Joe’s light coconut milk that comes in a can)

·         10 Tbsp. coconut oil

LEMON GLAZE

·         1 1/2 cups powdered sugar

·         3-5 Tbsp. lemon juice

DIRECTIONS

1.       Preheat oven to 350°. Grease a bundt pan very well, then set aside.

2.       In a small bowl, whisk together gluten-free flour, xanthan or guar gum (if needed), baking powder, and salt. Set aside.

3.       In the bowl of your stand mixer, fitted with the paddle attachment, beat the eggs on medium for one minute.

4.       With mixer on low speed, slowly add sugar to the eggs. Increase speed to medium-high and beat until light and fluffy.

5.       Stir in vanilla, lemon juice, and lemon zest.

6.       Slowly pour in dry ingredients on low speed and mix just until combined.

7.       In a small saucepan, over medium heat, warm the coconut milk and coconut oil while whisking, until the oil is melted and mixture is well mixed.

8.       Pour the coconut milk/oil mixture into the batter in the mixing bowl. Mix on low speed until you have a smooth, thin batter.

9.       Pour batter into the greased bundt pan and bake at 350° for 30-35 minutes. If you do the toothpick test to check for doneness, the toothpick inserted into the center should come out with only moist crumbs, not wet batter. Remove cake from oven and allow to cool in pan, over wire rack for 5 minutes. Use a long skinny spatula or butter knife to gently help release the sides of the cake so it doesn't stick to the pan. Flip cake pan over, removing cake from pan onto wire rack. Allow cake to cool until room temperature or slightly warm.

10.    While cake is cooling, prepare lemon glaze. In a small bowl, whisk together powdered sugar and fresh lemon juice until it reaches your desired thickness for glazing the cake. I made mine pretty thin and it soaked more into the cake, which I liked. If you want it to mostly stay on the top of the cake, you'll want to make it thicker so it won't run down the sides of the cake and onto the pan.