Sweet Laurel’s Lemon Coconut Cake Recipe
Sweet Laurel's Fluffy Lemon Coconut Cake
Fluffy Lemon Coconut Cake (page 183 of Sweet Laurel Cookbook)
- 1/4 cup coconut oil melted, plus more for greasing the pans
- 2 2/2 cups almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon Himalayan pink salt
- 2 large eggs
- 1/2 cup maple syrup
- 1/4 cup fresh lemon juice
- 1 lemon zest Grated zest of 1 lemon
- 1/4 cup unsweetened flaked coconut
- 2 cups coconut whipped cream (see below)
- 1 cup lemon spread (see below)
Lemon Spread (page 30 of Sweet Laurel Cookbook)
- 3 large eggs
- 2 tablespoons grated lemon zest
- 1/3 cup maple syrup
- 1/2 cup fresh lemon juice
- 1/4 cup plus 2 tablespoons coconut oil melted
Coconut Whipped Cream (page 222) of Sweet Laurel Cookbook
- 2 13.5 ounce cans full-fat coconut milk refrigerated overnight
- 2 tablespoons maple syrup
- 1 tablespoon vanilla extract
Lemon Coconut Cake
- Preheat the oven to 350°F. Line three 6-inch cake pans or two 8-inch cake pans with parchment paper rounds, then grease the sides of the pans with coconut oil.
- In a medium bowl, whisk together the flour, baking soda, and salt. In a large bowl, whisk together the eggs, coconut oil, maple syrup, lemon juice, and zest. A little at a time, add the dry ingredients to the wet, stirring until a batter forms.
- Divide the batter evenly between the prepared pans and bake for about 30 minutes, until a toothpick inserted into the center comes out clean. Invert the cakes onto racks and allow to cool completely.
- Spread the coconut flakes over the lined baking sheet and put in the still-hot oven for about 10 minutes, or until fragrant and just golden brown. Remove and set aside to cool.
- Place one layer on a cake plate and top with 2 tablespoons of the lemon spread and 1⁄2 cup of the coconut whipped cream, smoothing each evenly over the entire surface. Add another cake layer, and repeat. Continue until all layers have been used, and top the cake with the remaining whipped cream and lemon spread. Finish with a sprinkling of toasted coconut. For two 8-inch layers, do the same build of coconut whipped cream and lemon spread, with the lemon spread and toasted coconut sprinkled on top. Refrigerate until ready to serve.
- In a medium bowl, whisk together the eggs, lemon zest, and maple syrup. In a small bowl, stir together the lemon juice and coconut oil.
- Pour the egg mixture into a medium saucepan and cook over low heat, whisking constantly, until it begins to thicken, 10 to 15 minutes. Do not overcook, as the eggs will become lumpy. Slowly stir in the lemon juice and coconut oil and cook, constantly whisking, until the mixture thickens further, another 10 to 15 minutes. If you’re not sure if it’s thick enough, stop stirring for a few seconds and see if large, slow bubbles form on the surface. It should have the texture of loose pudding. Do not boil.
- Remove the pan from the heat and pour the mixture through a fine-mesh sieve into a glass jar. Let cool, then seal and refrigerate until ready to use, up to 1 week.
Coconut Whipped Cream
- Remove the solid coconut cream that has risen to the top of the can, and spoon it into a stand mixer fitted with the whisk attachment. Beat the coconut cream on high speed until it begins to thicken and peaks form. The remaining coconut water can be added, a teaspoon at a time, if the whipped cream is too thick. Otherwise, discard it.
- Using a rubber spatula, slowly fold in the maple syrup and vanilla. Transfer the whipped cream to a metal or glass bowl, cover, and refrigerate until ready to use.
Sweet Laurel’s Lemon Coconut cake can be made at home (see recipe above), ordered online for local Los Angeles delivery (minus the decorations on top), picked up in the store by the slice or whole cake, and even found by the slice at some of your local LA markets!
I love stopping by my local Erewhon market (Silver Lake location) to find a piece of Sweet Laurel’s lemon coconut cake prepackaged, just waiting for me to grab it from the open cooler! I have always wanted also to be able to have a slice of cake that was gluten-free, dairy-free, refined sugar-free, and, of course, delicious! The next time I went, the market was already sold out (it’s that popular!!), and I knew I had to find a way to get it again.
Sweet Laurel’s treats (sweet or savory) are gluten-free, dairy-free, refined sugar-free, and paleo with many vegan options! Stop by their shop in person, order online, or make your own!
Cake Shop: 15279 Sunset Blvd, Pacific Palisades, CA 90272
Book: Sweet Laurel Cookbook
Order Online: Local Delivery, Los Angeles only for the lemon coconut cake