Lemon coconut oil cake
This luscious lemony lemon coconut oil cake is so easy to make and delicious to eat. The sharp lemon glaze compliments it beautifully.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 1 standard loaf cake
- 1/2 cup coconut oil warmed to liquid state
- 3/4 cup sugar
- zest of 1 lemon
- 3 extra-large eggs
- 2 cups all purpose/cake flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup coconut milk
for the glaze
- 1 cup icing/powdered sugar
- juice of 1 lemon
- 1-2 teaspoons coconut milk might not be necessary
- Pistachio nuts optional
Pre-heat the oven to 180°c and line a standard loaf cake tin with parchment/baking paper.
In a large mixing bowl, whisk together the coconut oil, sugar and lemon zest then add the eggs one by one, mixing well after each addition.
Sift together the flour, salt and baking powder then add to the sugar and egg mixture, alternating with the coconut milk until the mixture is smooth and creamy.
Transfer the mixture to the prepared loaf tin and place in the oven.
Bake for 25-30 minutes or until golden brown and a skewer inserted comes out clean.
Remove from the oven and allow to cool for 10 minutes before turning out onto a wire rack and allowing to cool completely.
When the cake is cool, mix together the icing sugar and lemon juice (I do this in my mini food processor) and if the mixture is too thick, add a few teaspoons of coconut milk. You want the mixture to be thick enough to glaze the cake.
When the cake is cool, pour over the glaze and top with pistachios.