• Guest - w'd love to know what you think about the forum! Take the 2025 Survey »

Lemon Coconut Cake

SamJB

Well-Known Member
Messages
1,857
Location
Chester
Type of diabetes
Type 1
Treatment type
Pump
Just made this. Adapted from a book recipe of the "real" thing. Really nice!

185g ground almonds
2 tsp baking powder
20g splenda
45g desicated coconut
1 tbsp lemon zest
1 tbsp lemon juice
125g melted butter
2 eggs
125 ml almond milk

Mix dry ingredients, then liquids. Cook on 180 for 30-35 mins. Splenda does go slightly bitter though do you may want to try some other sweetener. I've heard xylatol is nice, but I've not tried it.
 
Sounds awesome I adore coconut bought some raw ones from Morrisons recently :lol:
 
SamJB said:
Just made this. Adapted from a book recipe of the "real" thing. Really nice!

185g ground almonds
2 tsp baking powder
20g splenda
45g desicated coconut
1 tbsp lemon zest
1 tbsp lemon juice
125g melted butter
2 eggs
125 ml almond milk

Mix dry ingredients, then liquids. Cook on 180 for 30-35 mins. Splenda does go slightly bitter though do you may want to try some other sweetener. I've heard xylatol is nice, but I've not tried it.

Looks good. My only query is what is in Splenda please? I try to avoid Nutrasweet/aspartame...

Thanks
 
D'you know what would be nice in this? Black Poppy Seeds.

My brother in law makes an awesome lemon cake with poppy seeds. I bet this is a really good, low-carb equivalent. :thumbup:
 
Sorry etmsreec, my knowledge of sweeteners isn't that great I'm afraid. Patch, sounds like a good idea. The problem I find with low-carb baking is that because the sweeteness isn't quite "right" (i.e. sugar-like) you need to add flavour from elsewhere.
 
Granulated Splenda is mostly maltodextrin (which gives it the bulk) with a small amount of sucralose (which gives it the sweetness).
No aspartame or any of the other nasties.

Dennis
 
Back
Top