Coconut Flour Lemon Cake

Baking with coconut flour presents unique challenges as coconut flour does not perform the same as grain-based flours in baking; that is, baking with coconut flour requires special techniques before it will yield good results.

Coconut flour is a soft flour produced from dried coconut meat.  It is a natural byproduct of coconut milk production.

• Coconut flour is rich in protein, fiber and fat which makes it exceptionally filling.
• Coconut flour is also a good source of LAURIC ACID, a saturated fat thought to support the immune system and the thyroid. Like most healthy fats, lauric acid also promotes good skin health.
• Coconut flour is an exceptionally good source of MANGANESE which helps you to better utilize many nutrients including choline and biotin (found in eggs), vitamin C and thiamin.  Manganese also supports bone health, nervous system function, thyroid health and helps to maintain optimal blood sugar levels.
• Coconut flour is gluten-free and, while it does contain food phytate, the mineral-binding effects of phytates in coconut are virtual nonexistent so coconut flour does not need to be soaked.

Here is the yummy cake- I used coconut flour as well as whole wheat flour as we are not gluten intolerant and I wanted to add a different flavour to the cake, but not necessarily make it gluten free.

The cake was super moist and had a wonderful maple coconut flavour. Here’s what I recommend doing: as soon as you have removed the cake from the oven, drizzle maple syrup on top- the warm cake will immediately absorb it and lock in the moisture.