In this recipe series, we bring you recipes by Julia Toon, culinary motivator and author of the book ‘Good Eating: A Taste of Qatar’. New recipes every week,
straight from Jules of the Kitchen.
Organic Lemon Coconut Cake
If you are looking for healthier options but still yearn for something sweet, then this totally organic, non-dairy cake is the one for you. I created this Lemon and Coconut Cake for my dear daughter, who struggles with eating dairy products but does so love to enjoy something sweet with her afternoon cuppa.
The lemon cake itself will have a dense texture due to the addition of the coconut oil, which MUST be chilled firm before use as this makes it easier to measure out the exact quantity to be used (too much and the cake will be too oily and too little and the cake will be horribly dry). Keep a watchful eye over the cake during baking too, as over baking will also make the cake dry. This cake can be baked round or in a loaf tin, whichever you prefer, and if a much larger cake is required, then just double up the ingredient quantities and of course bake in larger tins (24cm x 13cm loaf tin or a 22 cm round tin for the round cake).
Finally, and to what I believe to be THE WINNING PART of this cake, please note the icing is very simple, as it must be only a pure non-dairy alternative.
Preparation time: 20 minutes
Cooking time: 30 – 45 minutes
Oven temperature: 180°C
225g organic coconut oil – chilled firm in the fridge
125g organic coconut palm sugar
225g organic self-raising flour – sieved
½ tsp organic baking powder
4 large organic eggs
1 organic lemon – zest only
Simple Coconut Icing
250g coconut milk alternative yoghurt – non-dairy
100g toasted coconut shivers – commercial product
Prepare cake tin
Preheat oven to 180°C. Line a 20cm x 11 cm non-stick loaf tin with non-stick baking paper making sure enough excess paper hangs over the side of the tin as this will make lifting out of the cake tin after cooking easier. Follow Jules tips below if you wish to use a round tin.
Place the firm coconut oil and coconut sugar into a large bowl (or the bowl of the stand-alone electric mixer) and beat well until the mixture is pale and light. Add the eggs one by one, then add the flour, baking powder and lemon zest. BEAT well, on high for 2 minutes works well.
Pour the cake mixture into the prepared cake tin, and with a dampened spoon smooth the top level.
Bake in the oven until the cake is golden brown and springy to the touch. Remove from the oven and allow to cool in the tins before turning out onto a wire rack to cool. Remove the non-stick paper and allow it to become cold.
Simple coconut icing
Open the non-dairy coconut yoghurt and drain any excess liquid. Turn into a small bowl and beat smooth. In large spoonfuls dollop onto the top of the cold cake and smooth. Finally, decorate the top with a scattering of dried coconut shivers or flakes.
Jules tip: If using a round tin, use a 20cm cake tin. I love the non-stick with loose bottoms variety or a springform cake tin with collapsible sides. Also for this type of cake I recommend using an electric mixer, however, it is possible to make by hand but you will need to beat like mad! Be watchful over baking as this cake does taste better if not too overcooked, and it is OK to freeze (without the topping of course) but do expect the cake to have a slighter firmer texture after defrosting. Lastly but not least, the coconut shivers on the top can be plain or yoghurt flavoured. Naturally organic of course please, and easily available from within any supermarket store. Just check out the organic section.
Contributed by: Julia Toon, Jules of the Kitchen
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