This light and fluffy coconut cake was devoured at our last Easter party. It’s flavored with just a hint of coconut and lemon, which makes for a light, slightly sweet cake. It’s especially delicious when topped off with a dreamy white cloud frosting.
Gluten-free cakes can be delicious and incredibly light and airy in texture. Achieving this with coconut flour however, can be a little challenging. Coconut flour is very dense and slightly sweet. It absorbs liquid very quickly and becomes pasty if not worked with quickly. A little coconut flour goes a long way, so you’ll notice this recipe only calls for 1/3 cup.
Coconut flour is a great alternative to wheat flour. Because it is very absorbent, you’ll generally only need 1/3 to 1/4 cup of coconut flour to every 1 cup of all-purpose flour. Additional eggs are also often necessary to lighten and leaven your baking when using coconut flour.
Easter is filled with many sugary treats. So, I wanted a light cake that tasted more naturally sweet with the flavors of coconut, honey and lemon. Surprisingly this combination was just right. Both kids and adults couldn’t get enough of it. The white cloud frosting which is essentially an Italian meringue was a perfect addition. It is light, airy and easy to pipe onto the cake. It was a perfect spring cake.
Thank you for visiting! Happy Easter!
This cake will serve 6-8 people and you’ll need a 9 inch round cake pan.
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Light and slightly sweet coconut flour cake with a hint of coconut and lemon. It's especially delicious when topped off with a dreamy white cloud frosting.
- 1/3 cup coconut flour
- 1 tbsp baking powder
- 1/4 tsp sea salt
- 3 eggs room temperature
- 2 tbsp melted butter
- 1/4 cup full fat coconut milk well stirred
- 1/3 cup honey
- 3-4 tbsp limoncello liqueur or lemon juice
- 1 tbsp lemon zest
- 3 tbsp sweetened coconut flakes
- 2 egg whites room temperature
- 1 tbsp powdered sugar
- butter for greasing the pan
- parchment paper
Preheat the oven to 350 F. Grease a 9-inch round cake pan and line the bottom with parchment paper (cut to fit).
In a large bowl, sift together the coconut flour, baking powder and salt. In another medium bowl, whisk together 3 eggs, melted butter, coconut milk, honey, limoncello (or lemon juice), and lemon zest.
Combine the wet ingredients with the dry and mix in the coconut flakes. In another large bowl, beat the egg whites and powdered sugar until soft peaks form. Then, gently fold in the fluffy egg whites into the batter.
Bake the cake for 28-30 minutes or until it is golden and a cake tester comes out clean when inserted into the middle.