Flavoursome cakes with zesty notes and a background hit of coconut. A mix of cream and lemon curd with some grated chocolate completes the picture, making them perfect for an afternoon tea party. If you don’t add the cream or lemon curd topping, these lemon coconut cakes become dairy-free.
My metaphorical pantry is brimming with a bounty of lemons, some coconut oil and a big bag of freekah flour. So, it wasn’t long before I thought some kind of coconutty lemon freekah cakes were in order.
Freekah is a commonly eaten form of wheat in Egypt. It’s made by harvesting the grains when young and green. They are then roasted and dried in the sun. Those in the know reckon it’s particularly nutritious with a low glycemic index. It has a particularly pleasant nutty scent and flavour and a lovely golden hue to it.
I was really excited when I finally got my hands on some and couldn’t wait to try it. So far, I’ve used my stash to make healthier brownies with cashew nut butter, a grapefruit and honey almond cake and these spelt and freekah apricot buns.
You don’t have to use the freekah flour, but I do recommend it. It gives a lovely light texture. If you can’t get hold of any, however, swap it for wholemeal spelt flour or even ordinary wholemeal.
Lemon Coconut Cakes
I happened to have a Waitrose recipe card lying about for coconut lemon cupcakes which I was keen to adapt. This had caught my attention because it used coconut cream in the mix, something which appealed to me.
Sadly, I didn’t have any coconut cream, but I did have a block of creamed coconut, so I thought I’d give that a try instead. I also decided to use coconut oil rather than margarine, which would make these cakes dairy free.
Then I went and spoilt it with a creamy lemon curd topping. If you want to keep these lemon coconut cakes dairy free, use coconut cream for the topping instead. Needless to say, I used my own homemade lemon curd.
I also added a little cardamom into the equation by using cardamom sugar and topping the cakes with Seed and Bean’s lemon and cardamom dark chocolate. To be honest it was a bit of an odd recipe and I adapted it so completely in terms of both quantities and ingredients, it bares little resemblance to the original.
These lemon coconut cakes are amongst some of the best I’ve made. They are oh so flavoursome, with zesty citrus notes and a background hit of coconut. They also have a lovely texture, being both light and moist. The zingy lemon curd cream is delicious in itself and the lemon cardamom chocolate enhanced everything – literally the icing on the cake.
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these lemon coconut cakes, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
If you’d like to see some more cupcake recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Lemon Coconut Cakes. PIN IT.
Lemon Coconut Cakes – The Recipe
Lemon Coconut Cakes with Freekah Flour
- 125 g creamed coconut
- 100 g coconut oil
- 200 g golden caster sugar (I use cardamom sugar).
- 2 lemons
- 3 large eggs (I use duck eggs)
- 200 g freekah flour or wholemeal spelt
- 1 tsp baking powder
- ¼ tsp bicarbonate of soda
- 25 g desiccated coconut + extra for sprinkling
- 100 ml double cream
- 2 tbsp lemon curd (I used homemade)
- 20 g dark chocolate – flaked (I used Seed and Bean lemon and cardamom chocolate.
- Warm the creamed coconut and coconut oil to soften them – I placed mine in a bowl over the heater.
- Cream them together with the sugar and the zest from one of the lemons.
- Beat in the eggs, one at a time.
- Sift in the dry ingredients, then fold in together with the coconut and the juice from both lemons.
- Spoon into 12 muffin cases.
- Bake at 180℃ (350℉, Gas 4) for 17 minutes, then turn out onto a wire rack to cool.
- Whip the cream to soft peaks, then fold in the lemon curd.
- When the cakes have cooled, make a slash down the centre and spoon in some of the lemon cream.
- Top with a sprinkling of flaked chocolate and a little desiccated coconut.
I’m sending these coconut lemon cakes off to Janice at Farmersgirl Kitchen. She has a new challenge, #RecipeClippings.
They also go to Jac over at Tinned Tomatoes for Bookmarked Recipes.