LEMON COCONUT DRIZZLE CAKE GLUTEN FREE
Ingredients
  • 300g unsalted butter, softened
  • 375g or 1½ cups caster sugar
  • 4 eggs
  • 225g or 2¼ cups organic desiccated coconut
  • 195g or 1½ cups gluten free plain flour, sifted
  • 3 tsp baking powder
  • Zest of 2 large lemons
  • 2 tbs lemon juice
  • Royal Icing
  • 250g pure icing sugar, sifted
  • 1 egg white
  • 2 tsp lemon juice
Instructions
Conventional Method
  1. Preheat oven to 180c.
  2. Beat butter and sugar until pale and creamy in electric mixer. Add eggs one at a time with mixer running.
  3. Add flour, baking powder, desiccated coconut, lemon zest and juice. Beat until just combined.
  4. Spoon the mixture into a greased 20cm bundt tin and bake for 40 minutes or until an inserted skewer comes out clean. Leave to cool completely.
  5. To make the royal icing beat the egg white, icing and lemon juice together in mixer until a loose paste is formed. Pour over cake immediately before it sets. Garnish with coconut chips and lemon zest.
Thermomix Method
  1. Preheat oven to 180c.
  2. Beat butter and sugar until pale and creamy in Thermomix 20 sec/speed 5. Add eggs one at a time with mixer running on speed 5.
  3. Add flour, baking powder, desiccated coconut, lemon zest and juice. Mix in Thermomix 20 sec/speed 5.
  4. Spoon the mixture into a greased 20cm bundt tin and bake for 40 minutes or until an inserted skewer comes out clean. Leave to cool completely.
  5. To make the royal icing beat the egg white, icing and lemon juice in Thermomix 5 sec/speed 7. Pour over cake immediately before it sets. Garnish with coconut chips and lemon zest.
Recipe by Hungry & Fussy at https://www.hungryandfussy.com/lemon-and-coconut-drizzle-cake-gluten-free/