Enjoy a slice of Lemon Coconut Cake, a bariatric-friendly delight that's both zesty and satisfying, ideal for those following a very low calorie diet meal plan.
Here's what you'll need:
Wet ingredients:
- 1 cup almond milk, at room temp.
- ⅓ cup coconut oil
- 125g coconut sugar
- 2 tbsp. lemon juice
Dry ingredients:
- zest of 4 lemons
- 1 cup desiccated coconut
- 1 ¾ cups all-purpose white flour, sifted
- 1 tsp. baking powder
- ¾ tsp. baking soda
Here's how to make it:
Heat the oven to 180°C. Line a 1 kg tin with baking paper.
Whisk softened coconut oil and sugar together with an electric whisk. Add in the lemon zest, lemon juice and room temperature plant milk and mix well with a spatula. Next, add in the desiccated coconut.
In a small bowl, mix the flour with the baking powder and baking soda. Next, fold in the flour into the wet ingredients and mix well, then transfer the batter to the prepared baking tin.
Bake for about 45 minutes, until a toothpick comes out clean and the top is nicely browned. Allow to cool completely before serving.
Once cool you can sprinkle the cake with some icing sugar (optional).
Nutrition per serving
| Prep | Cook | Kcal | Fats(g) | Carbs(g) | Protein(g) | |
| 30 mins | 45 mins | 207 | 11 | 24 | 2 |