lemon cake

I was given a link from my sponsors at Healthy supplies to try and make their recipe for Polenta cake with Coconut and Lemon Bob friendly.

So  not being afraid to take up the challenge I changed the ingredients slightly from what they had;

Ingredients

- Coconut Milk 200ml (I used 300ml to account for the differing flours)
- Desiccated Coconut 50g
- Fine or Medium Cornmeal 85g
- Wholemeal Plain Flour 140g (changed to 50g buckwheat, 50g potato and 40g coconut flours)
- Xylitol 140g
- Baking Powder 2tsp (I also added 1 teaspoon Xanthan gum)
- Softened Butter 140g (iused dairy free spread)
- Lemon Juice
(I used 2 tablespoons as the original recipe does not state how much to use)

the finished result, can see the nice grainy coconut

The result was a pleasant edible cake, but marginally on the dry side once cooked. Healthy Supplies originally added Lemon curd on top which would have added to the moisture of the cake that we could not add this, so I got round this by making lemon flavoured dairy free butter icing and topping the cake with the icing and a sprinkle of coconut.

Next time I think I would add maybe 350ml of coconut milk instead.