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.
150g unsalted butter, softened
150g caster (superfine) sugar
3 free-range eggs ~ at room temp.
2 tbsp fresh lemon juice
25g coconut flour
125g gluten-free flour
1 tsp baking powder
2 tbsp sour cream
1 tbsp milk
CREAM CHEESE ICING
250g cream cheese (I used Philadelphia Brand)
2 1/2 cups icing (powdered) sugar, sifted
Juice half lemon
Pre-heat oven to 160˚C (320˚F) fan-forced.
Grease and line an 18cm spring-form cake tin.
Sift flours and baking powder and set aside.
Cream butter and sugar together for 8-10 minutes until really light and fluffy.
Add the eggs one at a time beating in-between each addition. Add milk, lemon juice, sour cream then sifted flours and fold everything together. Pour/spoon (it will be thick) batter into the pre-lined tin, spread out evenly then bake in the middle shelf of the oven for 45-50 minutes or until a skewer comes out clean when inserted in the middle. Note ~ after 15 minutes cooking time, increase the temperature of the oven to 180˚C (350˚F).
Allow cake to cool in the tin for 15 minutes before removing and leaving on a wire rack to cool completely.
To make the icing, whip cream cheese, lemon juice and icing sugar together until light, thick and creamy. Transfer to a bowl and chill in the fridge for 1 hour to thicken.
Cut cooled cake in half width-ways, add half the frosting to the middle of the cake and sandwich together with the second sponge. Spread remaining frosting over the top and sides of cake then cover with shredded coconut.