Please note I use Aussie tablespoon/teaspoon measures aka: 1 tablespoon = 20ml and 1 teaspoon = 5ml

Note: In recipe below I mention that you cut the cake in two widthways and sandwich together with some of the cream cheese frosting. Even though the pic above doesn’t show a cake as two layers, rather one (this is because I made and shot various versions of the cake at the testing stages), the general consensus was to make it a 2 layer cake and use frosting in the middle too as this helps with keeping the cake moist.

40 Responses to “Gluten-free Lemon and Coconut Cake”

  1. Clare
    April 2, 2013 at 9:17 am

    This looks delicious! Can’t wait to try it! I use a sugar syrup on my gluten-free cakes, it really helps to keep them moist.

    • Katie
      April 2, 2013 at 11:27 am

      Thanks for the tip Clare :)

    • Lisa Gross
      September 6, 2013 at 8:04 am

      Can you please tell me the CONVERSION TO CUPS INSTEAD OF GRAMS for the TWO DIFFERENT flours, SUGAR and, butter conversion also.

      I live in the USA, Pennsylvania to be EXACT AND i WANT TO TRY THIS RECIPE .

      THANK YOU

      • Katie
        September 6, 2013 at 10:03 pm

        Hi Lisa, I would be googling the conversions as we tend to bake in Australia using a weighing scales etc. so you could do this yourself. I normally find it;s better to get exact measurements. Do you have an electronic/battery operated scales? I find my one will convert grams to ounces in the flick of a button.

  2. Leslie
    April 2, 2013 at 11:10 am

    I am confused….Why do you use both metric and American standard measures when in the beginning you refer to using Australian measures..? Did I miss something..?

    • Katie
      April 2, 2013 at 11:27 am

      Hello Lesley. In this recipe I have used mainly metric measurements – aka 150 grams, 125 grams etc.. I have used cups instead of grams for the icing sugar as this is how I work when creating recipes. There is no difference between Australian and US cup capacities – aka both are 1 cup = 250ml. However in Aus a tablespoon is 20ml whereas in the US a tablespoon = 15ml. I made the note at the top of the recipe to point out to Americans reading the recipe that 1 tablespoon in my recipes = 20ml etc and they will have to amend with their US measuring spoons accordingly.. Does this make more sense to you now? Thanks Katie

      • Nicki
        July 2, 2014 at 3:57 am

        I am an American who lived awhile in Switzerland. The internet is full of conversion tables that I have used through. Just use one of those, I do not have any as favorites, I just google weight conversion from kilo to pound, or grams to ounces, etc. I am sure everyone is capable of doing this themselves. The internet makes it sooo easy for us today.

  3. Jen
    April 2, 2013 at 12:17 pm

    Hi Katie,
    Is it possible to include the picture in the printer friendly format going forward? After all, your photography is stunning and i always love to include the photo of the food in all the recipes that I keep.
    Thanks.
    Jen

    • Katie
      April 2, 2013 at 12:20 pm

      Hi Jen – yes sure no probs, I will do, I just need to speak with my web guy Ian to see how we can do this as he’ll need to re-code that green ‘Print this’ button as it looks butt-ugly (LOL) at the top of the photo! Leave it with me! Thanks for the suggestion too :)

  4. April 3, 2013 at 10:42 am

    Love your recipe!

  5. April 5, 2013 at 4:23 am

    Thank you for this recipe! Lemon and coconut cake is a long-time favorite but I have recently cut out gluten. Can’t wait to try it, looks delicious!

  6. Nicky
    April 6, 2013 at 7:20 pm

    Katie,

    Did you use plain or self raising g/f flour?

    Best wishes

    Nicky

  7. Mary K
    April 6, 2013 at 7:45 pm

    Just made this and it was amazing!!!! My boyfriend devoured 1/2 of it. Great recipe. Thank you

    • Katie
      April 7, 2013 at 11:26 am

      Great to hear, thanks for letting me know how it turned out. Yep, I had the same ‘issue’ here, Mick wouldn’t stop eating it…!

  8. April 8, 2013 at 11:30 am

    Made this tonight! Came out fabulous!!! Bringing it to our next Farmer’s Market! I know it will be Best of the Best!! Thank you!

    • Katie
      April 10, 2013 at 1:54 pm

      Wonderful! :)

  9. Karen
    April 17, 2013 at 3:01 pm

    Hi Katie, This looks delish! Can I substitute the gluten free flour for normal flour, if so would I use SR flour or plain flour and same amount?
    Thanks,
    Karen

  10. erika
    April 18, 2013 at 4:41 pm

    Hi

    where can I buy coconut flour

    I live in Melbourne Aus

    Thanx Erika

    • Katie
      April 22, 2013 at 9:41 pm

      Hi Erika, try your local health flood store or organic grocer.

  11. April 20, 2013 at 10:16 am

    Hi Katie,

    If I wanted to make a non gluten-free version, would I swap gluten-free flour with SR or plain flour? (will keep the coconut flour in there though as I have a bag at home that I need to get through). Thanks! :)

    • Katie
      April 22, 2013 at 9:39 pm

      Libby – yes just use ordinary flour, it should be fine. Let me know how you go with it. Thanks

  12. May 8, 2013 at 9:44 am

    LOVE THIS!

  13. May 13, 2013 at 5:57 am

    Hi Katie,

    This cake looks amazing! It looks an exact replica of one I used to get at a cafe in Vermont – until flooding swept the entire cafe away (cake and all) and the owner decided not to re-open. I can’t wait to try it. And gluten free as well – an added plus. I’ve been meaning to experiment with coconut flour and this is just the opportunity I’ve been waiting for :)

    Thanks,
    Danielle

  14. catherine
    May 21, 2013 at 5:40 am

    Hi Katie
    I will try this recipe, but without the baking powder. Baking powder usually contains gluten. For a gluten free cake, you better use bicarbonate.
    Catherine

    • Katie
      June 1, 2013 at 4:42 pm

      Catherine – many thanks for this tip! Much appreciated.

    • Katie
      June 1, 2013 at 4:42 pm

      Catherine – many thanks for this tip, much appreciated.

    • Elissa
      June 19, 2013 at 7:50 pm

      You can get GF baking powder. It is marked.

      • Katie
        June 20, 2013 at 12:09 am

        Thanks for this tip Elissa. I really am a GF novice as I rarely cook GF but I appreciate the tip. :)

  15. Lulu
    May 21, 2013 at 10:36 am

    Just put the cake in the oven, re-read the ingredients list and noticed to have 1 tbsp milk but nowhere in the recipe stated where to add it. Aaarggh! It’s too late for me but maybe I can save someone else.

    • Katie
      June 1, 2013 at 4:41 pm

      Lulu – at stage 5. But if you excluded it it won’t be a big deal. How did the cake turn out?

  16. May 22, 2013 at 7:03 am

    hey Im just baking the cake, and I ask myself where to put the tablesppon milk ;)

    • Katie
      June 1, 2013 at 4:41 pm

      Jonas – at stage 5. Tks

  17. Bijay
    May 25, 2013 at 5:07 pm

    Hey Katie , how does one flake coconut like you do?

    • Katie
      June 1, 2013 at 4:37 pm

      Bijay – I bought it that way. You’ll probably find it in the likes of organic stores or health food shops.

  18. liz
    May 31, 2013 at 12:28 am

    Annoying substitution question: I need to make this dairy free. Do you think I could/should use a vegan margarine, or could/should I sub coconut oil, hardened or liquid?

    Many thanks.

    • Katie
      June 1, 2013 at 4:33 pm

      Liz – I;m going to be totally upfront and honest with you. I can’t answer this question for you honestly as I have no experience with dairy free cooking. Am afraid you might have to google this one. So sorry. :(

  19. Judit
    August 26, 2013 at 4:26 am

    I’ve baked it in a muffin tray and turned out that the amount of batter is just perfect for this. They don’t rise as high as normal muffins do but they have a nice flat surface for the icing. :) On 160 C it takes 18-20 minutes to bake.
    My brother says it’s delicious … That must mean something! ;)
    Thank you Katie!!!

  20. Jayden
    June 11, 2014 at 7:38 pm

    Hi Katie!
    I love your blog, and especially your book. It’s a go-to favourite of mine (and I only have a slim selection being in my early twenties!). I was caught borrow/thieving it so often from my boyfriends mum, that she eventually bought me a copy, and I, in turn for my mum!

    I’m always inspired by your creative leap into cooking, and I especially love your food photography.

    I wondered if there may be a vegan alternative to this amazing gluten free cake? I am baking for my staff meeting tomorrow and I would love to make this cake, however some of my workmates are vegan and vegetarian. Is it possible to substitute the dairy items, or I am going to end up with a sad mess of a cake.

    No longer a snowy cloud, more of a grey puddle?

    Would love your advice, or anyone else perusing the site!

    • Jayden
      June 11, 2014 at 7:40 pm

      My apologies! I just read you response to a similar question about dairy-free cooking! I too have no experience with dairy free baking.

      Dairy, to me, is the essence of a cake.

      Maybe I should give up on this fantasy of a cake and look up some actual vegan recipes

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