Gluten Free Lemon And Coconut Cake - Cook Republic


  • Author: Sneh
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 minutes
  • Yield: 8-10 1x
  • Category: Baking
  • Cuisine: Vegetarian, Gluten Free


adapted from Belinda Jeffrey’s Mix & Bake cookbook.

Tested : 50+ times


  • 180g almond meal
  • 60g desiccated coconut
  • pinch of salt
  • 150g rapadura sugar*
  • 1 teaspoon vanilla powder/extract
  • zest of 1 large lemon
  • 3 organic eggs
  • 200g butter, melted and slightly cooled
  • handful of almond flakes


Pre-heat oven to 180C (convention)/ 160C (fan-forced/convection).

Grease and line a 20-23cm round cake tin with baking paper.

Place almond meal, coconut, salt, sugar, vanilla and lemon zest in a medium bowl.

Add eggs and cooled butter to the dry mixture. Using a wooden or metal spoon, mix the cake batter until smooth and thoroughly mixed.

Spoon into the prepared cake tin. Scatter with almond flakes.

Bake in the pre-heated oven for approximately 40-45 minutes until lightly browned and cooked through the middle (centre springs to touch).

Remove from oven and cool for 15-20 minutes before slicing and serving warm.

The cake will keep in a cool corner of your kitchen for up to 4 days and in the fridge for up to 2 weeks.


* Rapadura sugar is unrefined cane sugar. The water is evaporated from the cane sugar until it crystallizes, which makes the sugar truly unrefined. The molasses in the sugar cane give rapadura sugar its rich golden colour and caramel flavour. If you can’t find rapadura sugar, the closest substitute would be coconut sugar followed by regular brown sugar.

If your eggs are really fresh and a decent size, you could get away with only 180g butter instead of 200g. I often add butter ad hoc and try to reduce its quantity. I just ensure that the cake batter is not too dry (like a thick but moist pancake batter of droppable consistency).

If you don’t have desiccated coconut, coconut flour works well too. When using coconut flour, if you find that the batter is dry (very thick and won’t drop from a spoon), then add an extra egg to make the batter loose and of droppable consistency.

Make It Dairy-Free : Use cocoa butter instead of regular butter.

Variation : Mix a handful of frozen berries before baking it for a summery/springtime picnic cake.


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