Vancouver's best-kept restaurant secrets

Lemon Coconut Cake

Used with permission from the new cookbook Sharing Sweet Secrets by Pamela Moriarty

Alterations should be made to fit with your dietary needs. Please consult with your medical team before you attempt to make this recipe.

Lemon Coconut Cake Cake 1/2 cup gluten free self raising flour 1/2 cup fine polenta 1 teaspoon gluten free baking powder 1/4 cup shredded coconut 1/4 cup blanched almond meal 125g unsalted butter 3/4 cup caster sugar 1 tablespoon finely grated lemon zest 2 eggs separated 1/2 cup sour cream 1/3 cup strained lemon juice Glaze 2 tablespoons caster sugar 1 lemon, strained juice only

• Preheat Oven to 180 degrees C
• Cake
• Sift flour, polenta and baking powder together
• Stir in coconut and almond meal then set aside
• Cream butter, sugar and lemon zest in the small bowl of an electric mixer until pale and thick
• Add egg yolks, sour cream and lemon juice, beating well. Transfer mixture to a larger bowl
• Whip egg whites in a clean small bowl of an electric mixer until soft peaks form
• Fold whites into creamed mixture and then lightly fold in dry ingredients
• Pour or spoon into prepared tin
• Bake for about 35-40 minutes or until cooked when a skewer inserted into the centre comes out clean
• Prepare glaze and brush over cake as soon as it is removed from oven
• Cool in tin for 5 minutes before turning out onto a wire rack
• Glaze
• Combine the sugar and juice
• Stir until sugar dissolves

This is a scrumptious cake with the zing of lemon. Grease an 18cm cake tin and line base with baking paper.This recipe may be doubled and baked in a 30cm x 20cm cake tin

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