Gluten Free Lemon Honey Coconut Cake

    1 hour 10 min

    I modified this recipe from one of my mum’s old favourites. All you need to do is blend, pour and bake! It's a dense cake packed with flavour so a little goes a long way.

    33 people made this

    Serves: 6 

    • 120g white rice flour
    • 4 organic eggs
    • 80ml freshly squeezed lemon juice
    • 260g honey
    • 85g dessicated coconut
    • 1 tablespoon natural vanilla extract
    • 375ml soya milk
    • 60g butter, melted

    Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

    1. Preheat the oven to 180 C/ Gas 4.
    2. Throw all ingredients in your blender or food processor and mix until well combined.
    3. Pour into a well greased standard 9 in /23cm pie tin and bake for 1 hour.
    4. Note: Test the pie with a skewer. I have had this pie take up to an hour and a half to set properly, depending on the oven. If it starts to brown too much on the top – cover with foil to continue baking without ruining that gorgeous golden finish.
    5. Sprinkle some more coconut on top before serving.

    Gluten free guide...

    Check out our Gluten free baking and cooking article for great tips!

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    Reviews in English (15)


    This was more like a coconut quiche than a cake recipe - I followed the recipe quantities but it was not very nice I am afraid. The texture was not like a cake - was it supposed to be?  -  04 Feb 2012


    Disgusting. Looked like a soggy honey omelette :/  -  06 Jun 2014


    <3 love the coconut  -  13 Jul 2016