Gluten Free Lemon and Coconut Cake
Prep time
Cook time
Total time
  • 150g unsalted butter, softened
  • 150g caster sugar
  • 3 eggs ~ at room temp.
  • 2T fresh lemon juice
  • zest of 1 lemon
  • 25g coconut flour
  • 125g gluten-free flour
  • 1 tsp baking powder
  • 3T sour cream
  • 250g cream cheese
  • 2 cups icing (powdered) sugar, sifted
  • Juice of ½ lemon
  • Shaved coconut (roughly 250g)
  1. Pre-heat oven to 160˚C (320˚F).
  2. Grease and line an 18cm spring-form cake tin.
  3. Sift flours and baking powder and set aside.
  4. Cream butter and sugar together for 8-10 minutes until really light and fluffy.
  5. Add the eggs one at a time beating in-between each addition.
  6. Add the lemon juice, lemon zest, sour cream then sifted flours and fold everything together. Pour/spoon (it will be thick) batter into the pre-lined tin, spread out evenly then bake in the middle shelf of the oven for 45-50 minutes or until a skewer comes out clean when inserted in the middle. Note ~ after 15 minutes cooking time, increase the temperature of the oven to 180˚C (350˚F).
  7. Allow cake to cool in the tin for 15 minutes before removing and leaving on a wire rack to cool completely.
  8. To make the icing, whip cream cheese, lemon juice and icing sugar together until light, thick and creamy. Transfer to a bowl and chill in the fridge for 1 hour to thicken.
  9. Cut the cooled cake in half width-ways, add half the frosting to the middle of the cake and sandwich together with the second sponge. Spread remaining frosting over the top and sides of cake then cover with shredded coconut.
  10. *Note: I doubled up the recipe and made 2 cakes which I then sandwiched together instead of cutting one cake in half because I wanted it to have a lot of height. That makes it a very big cake - I had to take pieces of it all over the neighbourhood so that it didn't go to waste.
Recipe by The Luminous Kitchen at