The zesty lemon and tropical coconut flavours in this cake make this a delicious treat (and who doesn't like cake?!). Serving tip - divide into 12 slices or pieces when you first cut so it's easy to keep track of the portions from it.

Serves: 12
Prep time: 30 mins
Cook time: 45 mins

INGREDIENTS

Wet ingredients:

• 1 cup (240ml) almond milk, at room temp.
• 1/3 cup (80g) coconut oil
• 2 tbsp lemon juice

Dry ingredients:

• 1 cup (80g) desiccated coconut
• 1¾ cups (210g) all-purpose white flour, sifted
• 2/3 (125g) coconut sugar
• 1 tsp baking powder
• ¾ tsp baking soda
• Zest of 4 lemons

METHOD

Heat the oven to 180°C. Line a 1 kg tin (7 inch/18cm diameter) with baking paper.

Whisk softened coconut oil and sugar together with an electric whisk. Add in the lemon zest, lemon juice and room temperature plant milk and mix well with a spatula. Next, add in the desiccated coconut.

In a small bowl, mix the flour with the baking powder and baking soda. Next, fold in the flour into the wet ingredients and mix well, then transfer the batter to the prepared baking tin.

Bake for about 45 minutes, until a toothpick comes out clean and the top is nicely browned. Allow to cool completely before serving.

Once cool you can sprinkle the cake with some icing sugar (optional).

Image / Exceed Nutrition