Coconut lemon cake
Prep time: 
Cook time: 
Total time: 
Serves: 1 loaf
a handmixer will make whipping the egg whites easier.
  • ½ cup Coconut flour
  • ¼ cup Oat flour (ground rolled oat) or rice flour
  • 1 tsp Baking powder
  • ½ tsp Baking soda
  • 1 tsp Ground vanilla
  • Pinch of salt
  • 1 cup Shredded coconut
  • Zest of 1 lemon
  • 4 eggs (yolks and whites separated)
  • 1 cup Coconut milk (or any plant based milk)
  • Juice of ½ lemon
  • 3 tbs Honey
  • 2 tbs Coconut oil (melted)
  1. Preheat oven to 175°C and prepare a loaf pan with parchment paper.
  2. Sieve the first 6 ingredients in a bowl.
  3. Add the shredded coconut and lemon zest and mix.
  4. Whisk egg whites until firm and fluffy with a (hand) mixer.
  5. Mix the egg yolks with the milk, lemon juice honey and add this to the flour.
  6. Mix well and add the coconut oil.
  7. Carefully fold in the egg whites and stir until combined.
  8. Pour the mixture into the prepared loaf pan and bake for 50 minutes until a cake tester comes out clean.
Recipe by Belly Business at