This is the lemon coconut cake recipe that you are all waiting for! This cake has a surprising buttery taste – while being dairy free- and a moist texture with a sweet lemon taste. It is topped with a creamy cashew coconut cream and lovely soft raw lemon and coconut truffles.
I made this cake last week end for my friend birthday party where lots of people had food allergy. The challenge was to create a birthday cake that will be cocoa free, gluten free, dairy free and low carb! I choose to mix three sort of powder/flour for this cake batter. I used a mix of dessicated coconut, almond meal and brown rice flour. Almond flour and dessicated coconut are really great low carb and gluten free options to create light cakes batter. Adding some brown rice flour give some bulk to the batter as I used lots of lemon juice in this cake it needs extra flavour to hold the cake together. I love brown rice flour as a gluten free flour because it is not an heavy flour like buckwheat flour or a too absorbent flour like coconut flour that usually add some crumbly texture to cakes. Brown rice flour works pretty much like wheat flour and deliver lovely cakes anytime!
I decorated the top of the cake with lovely raw coconut & lemon truffles. Lots of you asked me the recipe of those raw truffles and while I love creating my own recipes I also love to makes recipe from others talented blogger. This recipe is coming from petite kitchen blog and you can find it here. The only thing I changed in her recipe was the sweetener. I used brown rice syrup instead of honey to decrease the amount of carbs and sugar of those truffle. I also made half of the recipe for this cake as I did not need so much truffles to decorate my cake. I am sorry for not sharing pics of the inside of the cake. I forget to bring my camera at the birthday party. I hope you all enjoy this recipe! It was a huge success amongst my friends and I will definetly makes this one again! Carine.