Moist and zingy, with little crunches from the coconut and a slightly crumbly texture - if you love lemon cakes, you will love this and you'll have fun getting people trying to guess what the 'secret ingredient is'
This recipe was inspired from the first Thermomix demonstration I attended50g rapadura (or coconut sugar)50g gluten free flour (can use regular)1 egg1 can coconut milkzest from 1 lemon (more if you like the flavour)Place the rapadura and flour into the thermomix and grind on speed 8/9 for 4 seconds. 50g rapadura (or coconut sugar). 1 can coconut milk. 1 lemon
Mix with condensed milk, butter, coconut and lemon juice and rind. Ice withlemon icing - a cup of icing sugar, a tablespoon or so of melted butter (optional) and enough lemon juice to make soft and smooth
Press into a slice pan lined with baking paper. Pour lemon curd on top. Sprinkle over the lemon curd. Lemon Curd 1 egg60g lemon juice 60g butter 110g sugar zest of 1 lemon Place all ingredients into bowl and cook for 5 minutes at 100deg on speed 4. Topping1 egg white120g caster sugar100g shredded coconutMix all ingredients together for 10 seconds on Speed 5. Bake for 10 minutes at 160deg or until the coconut has toasted. 60g lemon juice. 1 lemon. 100g shredded coconut
½ cup lemon juice. Fold coconut through meringue. Grease a 30 x 20cm slice tin with melted butter and line with baking paper. With motor running, add sugar, 1 tbsp at a time, beating well after each addition. Finely grated zest of 2 lemons. 1½ cups desiccated coconut
Lemon Cream Cheese and Yogurt Icing Mix the softened cream cheese with the natural yogurt. The desiccated coconut ensures it holds together without the slightly ‘odd’ texture sometimes coconut flour gives to a cake