Lemon Cake with Coconut Milk
Spray a 9-inch pie dish with cooking spray and preheat the oven to 350 degrees Fahrenheit – 180 degrees Celsius.
- Cook50 min
- Total50 min
- Serves1
- LevelIntermediate
Ingredients
- 2 large eggs
- 1 cup coconut milk canned
- 1/2 cup low carb sugar substitute
- 1 cup coconut flour
- 2 tbsp. – 30ml butter melted and free of oil dairy (use butter flavored copra)
- 1 tsp.– 5ml vanilla
- ¾ tsp. – 3.7ml yeast
- 1 tsp. – 5ml lemon peel
- ½ tsp. – 2.5ml flavor
- 4 oz – 100g available Shredded Coconut
Preparation
- Spray a 9-inch pie dish with cooking spray and preheat the oven to 350 degrees Fahrenheit – 180 degrees Celsius.
Method
- In a large bowl, combine eggs, coconut milk, sweetener, coconut flour, butter, yeast, vanilla, lemon peel, and flavor. Stir until combined.
- Fold within the shredded coconut. Pour mixture into the pie dish for 40 - 45 minutes or until the sides turn brown and hence the top is light golden brown.
- Remove from the oven and allow to cool completely before cutting and serving.
- Store leftovers within the refrigerator for 3 days.
