Lemon & Coconut Milk Cake

This gluten free recipe is a delicious combination of sweet and tangy flavours of lemon and coconut. It is a generous recipe making 2 large loaves.

  • 375 g softened butter or fat reduced spread
  • 4 cups Healtheries Gluten Free Baking Mix
  • 8 eggs
  • 8 tsp lemon zest
  • 3 cups sugar
  • 2 cups lite coconut milk
  • 2 tsp baking powder
  • 1 tsp baking soda, dissolved in milk
  • Glaze: 1/2 cup lemon juice and 1 1/2 cup sugar

Makes

Makes 2 loaves, serves 24

Method

  1. Preheat the oven to 160ºC. Grease and line 2 medium bread tins.
  2. Cream butter and sugar until light. Add eggs and lemon rind, and combine well.
  3. Add the coconut milk and dissolved baking soda and mix.
  4. Fold in sifted baking mix and baking powder.
  5. Bake at 1600C for 1 hour.
  6. For the glaze mix the sugar and lemon juice together in a pot on the stove and stir until all the sugar is dissolved. Pour it over the cake as soon as it gets out of the oven and before you take it out of the tin.

Serving Suggestions

Serve with a dollop of low fat plain natural yoghurt.

Nutritional Information

Average Quantity per Serve (1 slice)

Energy 1660kJ (396Cal)
Protein 3.3g
Fat, Total 16.2g
- Saturated 10.3g
Carbohydrate 58.9g
- Sugars 41.1g
Dietary Fibre less than 1g
Sodium 361mg
 
 
 
 
 

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