20 Oct GF Coconut Cake with Lemon Swiss Buttercream Frosting

This delightful gluten-free coconut cake features fresh, moist coconut and reduced sugar for a more mindful treat. Topped with a light and creamy lemon Swiss buttercream frosting, it’s a comforting way to indulge as the weather cools.

8-inch spring form pan, greased, bottom lined with parchment paper

Coconut Cake
150g almond flour
60g fresh coconut, grated
¼ teaspoon Himalayan salt
100g caster sugar (or grind white sugar in a spice blender)
3 eggs (180 g total weight)
½ teaspoon almond extract
125 g butter, unsalted, room temperature
¼ cup fresh finely shredded coconut, toasted

Lemon Swiss Buttercream Frosting
½ cup powdered sugar
1 egg white
Pinch salt
6 ounces butter
Zest of 1 lemon
1 tablespoon lemon juice

Make the cake:
1. Preheat oven to 350⁰F
2. In a medium bowl combine the almond flour, coconut and salt.
3. In a large bowl, whisk together the eggs, sugar, butter and almond extract.
4. Add the flour mixture to the butter mixture and beat until smooth.
5. Transfer to prepared baking pan and smooth the top.
6. Bake until top of cake springs back when pressed gently, about 30-40 minutes; cool in pan on a wire rack.

Make the frosting:
1. Bring ½ pan of water to a simmer.
2. In a large, heat proof bowl, whisk sugar, egg white and salt
3. Place the bowl over the simmering water. Whisk constantly until temperature reaches 161⁰F
4. Remove from heat.
5. Beat with electric whisk until stiff, white, glossy, marshmallow peaks form.
6. When the merengue cools to room temperature, add butter, 1 tablespoon at a time on LOW SPEED.
7. Scrape down sides.
8. Add the lemon zest and lemon juice.
9. If the frosting is soft, chill in refrigerator for 5 minutes to make it easier to spread. Use an offset spatula to apply frosting to top and sides of cake.
10. Once cooled completely, remove from pan and frost the cake, sprinkle with toasted coconut flakes.

Storage: Keep at room temperature for 2 days, or in the refrigerator for up to 5 days. Freeze in an air-tight container or zip lock freezer bags for up to 3 months.

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