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.

37 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

  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!!!

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