This luscious lemony lemon coconut oil cake is so easy to make and delicious to eat. The sharp lemon glaze compliments it beautifully.
Course Baking, Cake
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
Servings 1standard loaf cake
Author Alida Ryder
1/2cupcoconut oilwarmed to liquid state
zest of 1 lemon
2cupsall purpose/cake flour
for the glaze
juice of 1 lemon
1-2teaspoonscoconut milkmight not be necessary
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.