Light and refreshing lemon cake with a creamy coconut topping. A delicious wholegrain spelt and coconut cupcake recipe. A cake with all the nutrients of a healthy muffin, and with the fluffy texture of a cupcake.
I first discovered how amazingly well lemon and coconut go together when experimenting with making a lemon coconut icing! The zesty tang of the lemon cuts through the delicious coconut flavour, and tastes incredible. It was easy to get the flavour spot on, but it took quite a few attempts to get the delicate spongy light texture combining spelt and shredded coconut.
Ingredients for 10 Cupcakes:
- Juice of 3 lemons (and rind of 1 lemon – use organic un-waxed lemons)
- 2 large eggs
- 100g coconut oil
- 100g wholemeal spelt flour
- 40g unsweetened shredded / dessicated coconut
- 2 tbsp baking powder
- 60g coconut sugar
- 250g coconut cream
- 30g (10 tsp) coconut flour
1. Preheat the oven to 180 deg C and prepare 10 cup cake holders in a baking tray.
2. Juice the lemons into a bowl, removing any pips. (Put aside 1 lemon skin for using in the icing)
3. Add the eggs to the lemon juice, taking out any broken shell pieces. Whisk the wet mixture briefly with a fork.
4. Melt the coconut oil in a pan on a low / medium heat.
5. While the coconut oil is melting, mix the spelt flour, shredded coconut and baking powder together in a separate bowl.
6. Pour the melted coconut oil and wet whisked mixture into the bowl containing the mixed dry ingredients and stir with a spoon until you have a thick runny consistency.
7. Fill cupcake holders until almost full and bake in the oven (180 deg c) for 15 minutes.
8. Leave the cupcakes to cool on a wire rack for 30 minutes and then start to prepare the icing.
9. Use a fine grater to grate one of the lemon’s rind, which should be approximately 1 tbsp.
10. Mix the coconut cream, coconut flour and grated lemon zest in a bowl. Use the back of a metal spoon to make sure there are no lumps, ensuring that the coconut flour is evenly spread. The icing mixture should be stiff enough to hold its form.
11. If you have an icing bag, use this to squeeze the icing onto the cupcakes once they are completely cooled (if they are warm, they will cause the icing to go runny – not a pretty sight!) You can be inventive with patterns and shapes for the icing, or if you want a simple look, you can simply spread the icing on top on the cup cakes with a metal knife.
Enjoy the delicious soft lemony delights as a snack, or after dinner. A great treat and a perfect refreshing pick you up!