Serving: Bolton, Brampton, Vaughan, Kleinberg, Woodbridge, Nobleton & Surrounding Areas
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Recipes

Lemon Coconut Cake

Ingredients:

  • 6 eggs
  • 1/4 cup coconut oil
  • 1/4 cup coconut milk
  • 2-3 tablespoons raw honey
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon zest
  • 1/2 cup coconut flour
  • 1/2 teaspoon baking powder (aluminum free)
  • 1/2 teaspoon sea salt
  • juice of 1/2 medium lemon

Directions:

  • Preheat oven to 350 degrees. Whisk the eggs, coconut milk, honey, vanilla and lemon zest together. Combine coconut flour, baking powder and sea salt. Stir the dry ingredients into the wet. Measure out the coconut oil and then melt it in a glass bowl by putting the bowl over a small pan of simmering water. Then pour the coconut oil into the batter and mix. Grease all sides of a 8”x8” pan. Pour the batter into your greased pan and place on the middle rack of the oven. Bake for 25-30 minutes, until browned on top and a toothpick comes out clean. Place the cake on a cooling rack. After the cake has cooled a bit, but is still warm, poke holes all over the top with a fork. Juice the lemon half right over the whole cake, making sure to evenly distribute the juice.
  • Once cooled, top with vanilla coconut frosting.