Lemon & coconut cake with lemon glaze
SERVES 8
2/3 cup (80g) coconut flour1 cup (100g) almond meal1 teaspoon baking powder1 teaspoon ground cinnamon6 eggs, at room temperature1 1/3 cups (295g) caster sugar1 1/3 cups (330ml) sunflower oil1 teaspoon vanilla pasteZest and juice of 2 lemons, plus juice of 1 extra lemon for brushingToasted coconut flakes, to decorate
LEMON GLAZE
2 cups (250g) gluten-free icing sugar, sifted¼ cup (60 ml) lemon juiceFinely grated zest of 1 lemon, plus extra strands of zest to decorate
1 Preheat oven to 170°C, with the oven rack positioned in the middle of oven. Grease a 20cm round spring-form cake tin. Line the base and sides with baking paper.
2 Sift coconut flour, almond meal, baking powder and cinnamon into a bowl, whisking together thoroughly.
3 Using a stand mixer with the whisk attachment, or in a large bowl with a hand mixer, whisk the eggs and sugar together on high speed until pale and fluffy. Slowly add the oil and vanilla, continuing to whisk for 30 seconds more.
4 Using the
