Light a summery strawberry and lemon cake with a creamy yet sharp coconut lemon icing.
3 tablespoons coconut oil
250ml KoKo strawberry coconut milk
1 lemon juice and zest
250g plain gluten free flour
1 tsp bi-carb
1 tsp apple cider vinager
2 tablespoons coconut oil
2 tablespoons coconut milk
2 tablespoons agave
juice of one lemon
2-3 tablespoons coconut flour
-In a mixing bowl, whisk together the coconut oil, agave and koko milk.
-Add the flour, lemon zest, lemon juice, vinegar and bi-carb and whisk until the mixture is completely smooth.
-Pour the batter into a paper lined medium sized cake tin and bake for 35-40 mins or until a knife comes out clean when inserted into the center of the cake.
– Remove the cake from the tin and allow to cool completely on a wire rack.
-To make the icing simply whisk all of the icing ingredients together until smooth.
-Once the cake has cooled, spread over the icing and top with some sliced strawberries.