Coconut – Poppy Cake With Lemon Syrup

Coconut - Poppy Cake With Lemon Syrup


For the cake:

  • 4 tablespoons coconut oil
  • 3 eggs
  • 4 tablespoons coconut sugar
  • 225 g soft spelt flour
  • 100 g coconut
  • 1 baking powder
  • 4 tablespoons poppy seeds + for sprinkling
  • lemon zest
  • 200 ml lukewarm water

For the syrup:

  • juice of 1 lemon
  • 4 tablespoons coconut sugar


Put baking paper into baking dish and grease it with butter. Preheat the oven on 180 degrees. Pour into bowl coconut oil, sugar and 3 eggs. Add lemon zest and mix well. In other bowl mix all dry ingredients: flour, baking powder, coconut and poppy seeds. Then add mixture of dry ingredients into egg mixture and stir using spatula while gradually add water. Pour the mixture into baking dish and align. Place in the oven and bake about 40 minutes. For the syrup cook lemon juice with coconut sugar on moderate temperature until the sugar melts. When the cake is cool, cut it into slices, which should not be thin, about 1,5 cm wide, because the cake is dry and can easily break up. Arrange them on the serving plate, pour with little less than full tablespoon of syrup on each slice of cake, from the middle to the edges. Decorate with poppy seeds.

Coconut – Poppy Cake With Lemon Syrup

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