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Coconut and Lemon Drizzle Cake

Makes 1 cake

This classic cake is naturally gluten free and if you swap the sugar for xylitol you can also reduce the carb loading.

Free from Gluten, Soya, Wheat


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Lemon Cake

  1. Line a 500g/1lb loaf tin with parchment paper and pre-heat the oven.
  2. Put the coconut flour, ground almonds, and baking powder into a bowl and stir to combine.
  3. Break the eggs into a large mixing bowl, finely grate the lemon rind into the bowl and save the lemons for later.
  4. Add the xylitol/sugar and oil to the bowl and beat together well.
  5. Stir in the prepared flour blend.
  6. Pour the batter into the prepared tin.
  7. Bake for 45-50 minutes.
  8. Remove from the oven and leave to cool in the tin.

Lemon Drizzle

  1. Squeeze the lemons into a small bowl or saucepan and add the sugar or xylitol.
  2. Gently warm until the sugar/xylitol has melted.
  3. Press a bbq stick or skewer through the top of the cake to make multiple holes.
  4. Pour the lemon mixture over the top of the cake and leave until quite cold.
  5. Carefully turn the cake out of the tin and remove the parchment.
  6. Serve the cake in slices.


500g/1lb loaf tin, parchment paper, saucepan and mixing bowl


180°C, Fan 160°C, 350°F, Gas 4

Cooking time

45-50 minutes
Just made this cake but I used Lime for a change and sprinkled coconut on the top, wonderful recipe
By Morag Lamping
01 Jul 2020
I've now done this cake with orange and it was great but today I baked it using grapefruit and it was very successful and deliciously different
By Morag Lamping
06 May 2020
Made this for Sunday lunch pud. Lovely. Only had half a lemon so improvised by using limoncello after the sugar syrup. Only had a square flatter tin so used this and kept an eye on it cooking as it reduced the cooking time. Thumbs up from my tribe. Going to make a double amount next time as on the small side for 5 and there was not enough for seconds.
By Sarah
05 Apr 2020

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