This lemon and coconut cake with streusel topping is a great gluten free, sugar free, dairy free cake that is definitely not lacking in texture or taste.
A delicious moist cake filled with lemon curd and a coconut streusel, with even more streusel on top. Using honey as a tasty alternative to sugar and giving the extra moisture needed for gluten free flour. A great cake to share anytime of the day!
- 70g gluten free self raising flour
- 70g honey
- 3 tbls of vegetable or soya margarine
- a large handful of sweetened flaked/dessicated coconut
- 315g gluten free self raising flour
- 200g honey
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 180g vegetable or soya margarine
- 150ml soya milk (more if needed for a smooth batter)
- juice of 2 lemons
- 2 large eggs
- 1 – 2 tbls of lemon curd
- 70g honey
- 1 tbls lemon juice
- 1 tbls water
Pre-heat the oven to 180*C/350*F. Grease and flour a 9 inch cake tin with a loose bottom. Set aside.
Make the streusel by mixing the gluten free flour and honey and melted butter with an electric whisk or food processor until the mixture resembles coarse crumbs. Add the coconut and give it another blast.
Combine all the cake ingredients in a large bowl. Beat well together adding as much milk as is needed to create a creamy, easy to stir batter. Spread half of the batter into the prepared pan. Sprinkle with 2/3 of the streusel.
Dot the lemon curd by 1/2 tsp all over the top of the streusel, but not too near the edges of the pan. Spoon the remaining batter over top and level. Sprinkle with the remaining third of the streusel.
Bake for 50 to 60 minutes, or until a toothpick/skewer inserted in the centre of the cake comes out clean. Allow to cool in the pan for 15 minutes before removing sides.
Combine the glaze ingredients and heat in a small pan or microwave for 30 seconds. Prick the cake with a fork and then drizzle the heated glaze over the warm cake.
This cake is best served warm and is lovely served with custard.
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