• Leanne Maala - For Micah Siva

Gluten-free Coconut Lemon Cake

Your search for the perfect Coconut Lemon Cake recipe is over... Plus it's gluten-free and kosher for Passover!



This Passover-friendly Coconut Lemon Cake recipe is baked up fresh and filled with a mixture of coconut and lemon juice zests, making an irresistibly moist and tender cake that's going to make everyone reach for seconds.


If you're looking for something easy to bake, yet incredibly delicious, then this is the cake for you. Perfectly pink and moist, yet a little tangy, it's sure to get compliments from loved ones.


A delicious and scrumptious coconut cake that is sure to make a statement! Add this coconut lemon cake to your family's list of favorites and try out the full recipe below!

 

Passover-friendly Gluten-free Cocounut Lemon Cake

Author: Micah Siva

Serves: 8


Ingredients

  • ½ cup coconut flour

  • 1 tbsp baking powder (kosher for passover)

  • 4 large eggs, whisked

  • ¼ cup melted coconut oil

  • 1 tbsp vanilla extract (omit if making for passover) 

  • ⅓ cup maple syrup

  • ½ tsp sea salt

  • 2 tbsp lemon juice

  • 1 tbsp lemon zest


Preparation:

  1. Preheat the oven to 350F. Generously grease an 8-inch pan

  2. Combine flour and baking powder in a large bowl. 

  3. In a medium bowl combine eggs, coconut oil, vanilla (if using), maple syrup, salt, lemon juice and zest.

  4. Pour wet ingredients into dry, stirring until just combined.

  5. Transfer to the pan.

  6. Bake for 22-26 minutes, or until a toothpick comes out clean.

  7. Cool on a wire rack, and serve with whipped cream.

  8. Enjoy!

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