From our family kitchen
Orange and Creamed Coconut Cake
Published
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Serves: 4 - 6
Allergy Information: Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegetarian
Ingredients
- 50g Lucy Bee Coconut Oil, melted
- 25g Creamed Coconut, melted
- 100ml water
- 6 eggs
- 50g Coconut Sugar
- 2 oranges, juiced and zest
- 65g Coconut Flour
- ½ tsp. gluten free baking powder
Method
- Preheat the oven to 180C, 350F, gas mark 4. Line a 9x5inches (23x13cm) loaf tin.
- Whisk together Lucy Bee Coconut Oil, Creamed Coconut, water, eggs, Coconut Sugar, orange juice and zest.
- In a separate bowl add Coconut Flour and baking powder and stir together
- Sieve the dry ingredients into the wet ingredients, then stir in thoroughly and carefully but do not over work the mixture.
- Pour the mixture into the cake tin and bake for 35 minutes. Check to see if it has finished by placing a sharp knife into the cake, when the knife comes out it should be clean. If not place back into the oven and cook for a couple more minutes.
- Transfer onto a cooling rack for 10 minutes. Serve with the orange zest sprinkled over the cake.
Enjoy!
The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story