Lemon and Coconut Cake


  • 1 Organic lemon yogurt
  • 1 Lemon zest
  • Pinch of salt
  • 1 Tbs. Baking soda
  • 1 Cup Dehydrated coconut
  • 5 Cups spelt flour
  • 2 Cups cane sugar
  • 5 Eggs
  • 1 Cup coconut oil
  • Frosting: 1 coconut milk can
  • 2 Tbs. Raw honey
  • 1 Tbs. Vanilla extract

I used the cup of the yogurt for the measures.


  1. The night before put the can of coconut milk in the fridge.
  2. The next day, beat the eggs in a bowl and add the melted oil, the lemon zest and the yogurt and mix everything.
  3. Add the flour, the cane sugar, the baking soda and the salt and mix.
  4. Add the dehydrated coconut and mix again.
  5. Bake at 180º until the knife come out clean.
  6. Open the can of the coconut milk on the side where it was supported and remove the water.
  7. Mix the coconut milk with the vanilla and the honey and beat.
  8. Spread the frosting in your cake and decorate with some blueberries.

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