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AhhhMazing Grain Free, Sugar Free, Gluten Free, Dairy Free Frosted Lemon Coconut Cake

Let me start off by saying wowwwwwww. Seriously. I whipped this up on a whim and I don’t think I could have asked for it to come out better. It might just be one of my favorite things on the blog thus far. It’s moist. It’s sweet but not too sweet. It’s lemony. It’s coconutty. It’s seriously as perfect as cake gets. OK. I’m done tooting my own horn now– I swear. 😉

Now let’s talk cake. Cake is quite possibly the hardest thing for me to turn down at celebrations. You see, before my wheat and sugar free days I was a very avid baker. Cupcakes, cakes, you name it. Just looking at buttercream makes me want to jump for joy. While I’ve yet to come up with an exact substitute, this cake is all kinds of awesome. It really tastes just like…cake. Yummy, delicious CAKE!

This recipe combines the tropical flavor of coconut with the familiar essence of sweet lemon. The cake is similar in texture to a traditional poundcake. The frosting is sweet and delectable. It’s the perfect dessert cake and I seriously think it’s pretty much ideal for company. Even your grain-loving, sugar-eating family members will eat it up.
The frosting uses both xylitol and erythritol (Swerve). I made a simple vanilla syrup with the xylitol. It’s critical in this recipe to enhance the flavor. Another thing that is critical are the eggs. Sorry, vegans– there’s just no substituting egg replacer or even chia gel in this recipe due to the coconut flour.
OK… without further ado, I give you my delicious grain, sugar and dairy free Lemon Coconut Cake!
Grain, Sugar and Dairy Free Lemon Coconut Cake 
  • 1/4 cup unrefined organic coconut oil (melted)
  • 1/4 cup full fat coconut milk (the kind in the can)
  • 5 eggs (no vegan substitute that I know of–sorry)
  • 1 tsp. vanilla extract
  • 1/4 tsp. lemon oil or lemon extract
  • 1/2 tsp. lemon zest
  • 3/4 cup coconut flour
  • 3/4 tsp. aluminum free baking powder
  • 1/2 tsp. salt
  • 1/2 cup Swerve sweetener (or granulated erythritol)
  • 10 drops liquid stevia extract
  • 3 T organic non-hydrogenated palm shortening
  • 2 T full fat coconut milk (canned)
  • 1/4 cup Swerve powdered (or powdered erythritol)
  • 2 T water
  • 1 T vanilla extract
  • 1/3 cup granulated xylitol (no substitutes)
  • 1/8 tsp. salt
  • 1/4 cup shredded unsweetened coconut (+2 T for sprinkling)
Directions (cake):

1. Preheat the oven to 350 degrees.

2. In a large bowl, prepare the cake by first mixing together melted coconut oil, coconut milk, eggs, vanilla, lemon oil, lemon zest, salt, baking soda and stevia on low speed until smooth.

3. Mix in coconut flour and Swerve (or erythritol) on low speed for about one minute.

4. Transfer the cake mix into a greased, parchment-lined 8 x 8 or 9 x 9 pan (I used a circle).

5. Bake on the middle rack for 18-25 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before turning the cake out onto a plate.

Directions (frosting): 
1. Combine xylitol, water and vanilla extract and stir in a glass measuring cup. Microwave on high for 30-60 seconds or until xylitol is completely dissolved and a sweet, thick syrup is formed. Set into a small bowl of ice water to cool. Some crystals may form on the outside of the glass, but that’s OK.
2. Using a whip attachment on a hand mixer (or stand mixer), cream together shortening and salt until smooth and  creamy.
3. Very slowly pour in the xylitol syrup and continue to beat with whip attachment. The mixture will look lumpy and curdled at first but will come together in a couple of minutes. Continue to beat until light and fluffy.
4. Add in Swerve (or powdered erythritol) and stir lightly with a spoon until completely dissolved. Do not use the mixer until you’ve stirred in the Swerve or else you’ll end up with a big cloud of sweetener in your lungs.
5. Mix with whip attachment for at least a minute until smooth and creamy. Taste test at this point to make sure there is enough salt in the recipe. Salt is critical. If it’s bland, add another pinch of salt and beat again.
6. Frost the cooled cake and then sprinkle with more coconut on the tops and sides. Serve.
Nutrition (1/8 OF CAKE): 240 calories, 9 g carbs, 5 g fiber (4 g net carbs), 21 g fat, 6 g protein 



Need Ingredients for That Recipe?


It takes a lot of trial and error to find the "right" fit for a low carb recipe. I have made some ... different low carb desserts. You don't need to go through that! I made a list of my favorite ingredients as well as what stores you can find them at. Enjoy!

About the author

Leeann Teagno

Eating healthy, for me, is about more than weight loss like it used to be. It’s about controlling my blood sugar levels and obtaining normal–or relatively normal–hormone levels. I still struggle to lose weight efficiently, but eating a wheat, sugar and gluten free diet helps to control some of the problems I’ve encountered with these health issues of mine.


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