Preparation Time: 15 - 20 minutes
Cooking Time: 35 minutes
Serves: 6 - 8
Allergy Information: Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegetarian
Ingredients
- FOR THE CAKE:
- 25g creamed coconut
- 100ml water
- 50g Lucy Bee Coconut Oil, melted
- 6 eggs
- 20g desiccated coconut
- 50g Lucy Bee Coconut Sugar
- 2 lemons – juice and zest
- 65g coconut flour
- ½ tsp. gluten free baking powder
- FOR THE LEMON DRIZZLE:
- Juice of 1 lemon
- 10g Lucy Bee Coconut Sugar
- TO DECORATE:
- 1 lemon – zest
Method
- Preheat the oven to 180C, 350F, gas mark 4. Line a 9x5inches (23x13cm) loaf tin.
- FOR THE CAKE:
- Add Creamed Coconut and water to a blender and blitz together to make coconut milk and add this to a large bowl.
- Add Lucy Bee Coconut Oil to the coconut milk along with the eggs, desiccated coconut, Lucy Bee Coconut Sugar, lemon juice and zest and whisk together.
- In a separate bowl, sieve Coconut Flour and baking powder and stir together.
- Sieve the dry ingredients into the wet ingredients and stir together, being careful not to over work the mixture.
- Pour the cake mixture into the prepared tin and bake for 35 minutes, or until cooked – a knife inserted into the cake should come out clean.
- Transfer onto a cooling rack for 10 minutes.
- FOR THE LEMON DRIZZLE:
- Whilst this is cooling make your drizzle. Add the lemon and Lucy Bee Coconut Sugar to a saucepan on a low-medium heat. Simmer until the sugar has dissolved and reduced slightly.
- To serve, place the cake onto a serving plate and pour the drizzle over, followed by lemon zest.
Enjoy!
Lucy Bee is a lifestyle brand selling food, skincare and soap products all completely free from palm oil and with minimal use of plastic. Lucy Bee is concerned with Fair Trade, organic, ethical and sustainable living, recycling and empowering people to make informed choices and select quality, natural products for their food and their skin.
