We have a load of lemons in the kitchen, thanks to my in laws. I haven’t made a lemon cake in forever and Melbourne’s chilly weather is screaming out for lemon coconut cake!
It was all perfect timing because Johanna from Green Gourmet Giraffe has just posted a recipe for Lime and Coconut Cake. My version here is based on Johanna’s cake, with some modifications like using the liquid from canned chickpeas (a.k.a. aquafaba) in place of eggs, and a banana in place of half the vegan butter. I chose not to make icing because DeeW is not a fan of any icing most of the time, but I think this cake would also do well with a simple lemon sauce. I usually make one on the stove with lemon zest, juice, boiling water, cornflour (corn starch) and sugar. Today I just dusted some icing sugar over the top.
The cake turned out soft and all lovely-like, with the banana, coconut and lemon all coming through nicely. This is one of those dangerous cakes, where before you know it, you’ve eaten half. Enjoy!