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Lemon Coconut Cakes with Freekah Flour

Lemon Coconut Cakes

Cupcakes, Dairy Free | 28th February 2015 | By

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 Flour

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.

Mixing freekah flour to make lemon coconut cakes.

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.

Dairy-Free Lemon Coconut Cakes

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. 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 traybake recipes, I have quite a few of them.

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Lemon Coconut Cakes. PIN IT.

Lemon Coconut Cake with Lemon Curd Cream and Chocolate Shavings.

Lemon Coconut Cakes – The Recipe

Lemon Coconut Cakes
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5 from 1 vote

Lemon Coconut Cakes with Freekah Flour

Flavoursome dairy free cakes (if you don't add the cream and lemon curd) with zesty notes and a background hit of coconut.
Prep Time30 mins
Cook Time17 mins
Total Time50 mins
Course: Afternoon Tea, Dessert, Snack
Cuisine: British
Keyword: cakes, coconut, cupcakes, freekah, lemons
Servings: 12 cakes
Author: Choclette

Ingredients

  • 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.

Instructions

  • 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.

Notes

To keep these cakes dairy-free, swap the lemon curd cream topping for coconut cream.

Sharing

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.

32 Comments

  1. Janice Pattie

    28th February 2015 at 11:30 am

    They look and sound fantastic, thanks for joining me for #RecipeClippings

    Reply
  2. Angie Schneider

    28th February 2015 at 12:00 pm

    They look scrumptious! Is creamed coconut same as coconut cream?

    Reply
  3. Emma Julia

    28th February 2015 at 12:16 pm

    These sound so lovely – a perfect afternoon tea pick – me – up! Is freekah gluten free?

    Reply
    • Choclette Blogger

      28th February 2015 at 4:36 pm

      No Emma, it’s not gluten free. It’s still wheat, but harvested green. It’s meant to be healthier than other wheat grains with less carbs and a lower GI.

      Reply
  4. Nayna Kanabar

    28th February 2015 at 3:48 pm

    I have never heard of Freekah flour so am really interested to know how it tastes.These cakes look delicious.

    Reply
    • Choclette Blogger

      28th February 2015 at 4:37 pm

      Thanks Nayna, it has a very fresh and slightly nutty taste. I really like it.

      Reply
  5. belleau kitchen

    28th February 2015 at 4:07 pm

    mmmm lemon and coconut and the fresh fruit makes a huge difference. I bet the batter for these cakes had the MOST incredible aroma. They would have reminded me of my childhood and mum baking cakes. I think I would have eaten more batter than cakes!.. Lovely! x

    Reply
    • Choclette Blogger

      28th February 2015 at 4:38 pm

      Haha, thanks Dom. Eating the batter is often the best bit I find 😉

      Reply
  6. Stephanie Merry

    28th February 2015 at 5:16 pm

    This looks and sounds delicious. Thanks for sharing x

    Reply
  7. Shazza

    28th February 2015 at 6:13 pm

    They look so very yum! Never heard of Freekah flour myself.

    Reply
  8. Nazima Pathan

    28th February 2015 at 10:21 pm

    sounds delicious. I love the flavour of freekeh grain and not tried it as a flour. I have done some cooking with quinoa flour and enjoy trying out different grains.

    Reply
    • Choclette Blogger

      1st March 2015 at 8:31 am

      Yes, I’ve tried lots of flours too Nazima. I really like this one, but although we’ve been eating and enjoying quinoa for more years than I care to remember, I didn’t get on with the flour.

      Reply
  9. Bintu Hardy

    1st March 2015 at 8:06 am

    It has lemon, coconut, duck eggs and freekah flour. How to whet my appetite.

    Reply
  10. Katie

    1st March 2015 at 9:42 am

    These look lovely little cakes. Great flavour combo. I have a feeling Freekah flour is going to be the next supergrain to use. Shame its still wheaty

    Reply
  11. Lisa Niblock

    1st March 2015 at 10:32 pm

    You always have interesting bakes on your blog! I love it!! Lemon and Coconut sound like a great combination, might have to try putting them together myself sometime!! Yum!!

    Reply
    • Choclette Blogger

      2nd March 2015 at 9:02 am

      Lemon and coconut works really well Lisa as does lime and coconut – I’ve got a very nice recipe for that one my blog somewhere.

      Reply
  12. The Yogi Vegetarian

    2nd March 2015 at 7:49 am

    I love lemon and cardamom chocolate! This all looks like it works so well together, thanks 🙂 I wonder if you can get vegan lemon curd for the topping? Maybe i could invent it?!…

    Reply
    • Choclette Blogger

      2nd March 2015 at 9:02 am

      Ah, I think you have set yourself a challenge – I expect vegan lemon curd would be very popular – maybe with silken tofu???

      Reply
  13. Alison

    2nd March 2015 at 12:21 pm

    Never heard of Freekah flour, it sounds lovely. Loving the look of the cakes, love lemon

    Reply
    • Choclette Blogger

      2nd March 2015 at 4:46 pm

      Thanks Alison. it’s not commonly available yet, but I’m sure it will be.

      Reply
  14. Alida

    3rd March 2015 at 12:06 pm

    I have never heard of Freekah flour, sounds interesting. I love lemon and coconut, a match made in heaven. Delicious recipe Choclette x

    Reply
  15. Kate Glutenfreealchemist

    3rd March 2015 at 6:15 pm

    Loving the combination of flavours here. That cardamom has snuck in again! Nice! I use a lot of coconut cream, but because it is difficult to get hold of, when I do see it, I always grab a few little cans to have at the ready!

    Reply
    • Choclette Blogger

      4th March 2015 at 9:55 am

      I don’t think I’ve ever seen coconut cream in a tin Kate, will have to look out for it.

      Reply
  16. Jane Sarchet

    5th March 2015 at 8:41 am

    Oh Choclette, these look gorgeous! Some of my favourite flavours in one little cake 🙂
    Janie x

    Reply
    • Choclette Blogger

      6th March 2015 at 7:40 pm

      Yes and dairy free too Jane – as long as you don’t top them with cream that is 😉

      Reply

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