Ms. Meyer.

What better way than to start the beginning of the week off with cake? Now, yesterday I gave y'all a recipe for those yummy little muffins, but today, throw those muffins out the window...Tuesday is all about cake. Now, yesterday I bought a couple of gorgeous Meyer lemon's at the store, they were big, bright yellow, and perfectly ripe. When I arrived home, I thought that I definitely needed to do something with them...cake was the first thing that came to mind. 

Now, seeing as I have a serious sweet tooth, and am addicted to coconut, I obviously had to add some coconut to the cake. Plus, lemon + coconut says "Hello, spring! Why yes, I would love to have a picnic outside on the grass under the sun with a pitcher of freshly squeezed lemonade, a good ole' turkey sub, and a piece of this cake." Now, I have had some great recipe ideas in the past, but seriously, this one takes the cake...no pun intended.

I had to take a little bite (see left corner) before shooting...

best. decision.ever. 

You see those little specks of turbinado sugar? 

Yep, that is from the glaze that I pour over the cake.

Yes, a glaze...it pretty much seeps perfectly into the cake, creating a dense, yet crumbly texture.

I can't believe this cake is gluten-free

 Seriously, you would never know. 

NEVER.EVER.EVER.

I have no words...just, coconut, lemon...BOOM!

Now, where is that cabana boy with my margarita?

Meyer Lemon Coconut Cake (GF):

Ingredients:

For the cake:

3/4 c. coconut flour

3/4 c. almond flour

2 t. baking powder

1/2 t. sea salt

1 c. plain non-fat Greek yogurt, strained (I used Chobani, it's pre-strained)

1/2 c. raw turbinado sugar

2 eggs

2 egg whites

grated zest of 1 large Meyer lemon

juice of 1 large Meyer lemon, plus the whole lemon segments inside of the lemon

1/2 t. pure vanilla extract

1/4 c. melted coconut oil

1/4 c. apple butter preserves (I used a low sugar brand)

1 c. unsweetened shredded coconut

1 large Meyer lemon, sliced into rounds, for decorating

For the glaze:

juice of 1 large Meyer lemon

1/2 c. raw turbinado sugar

1 T. melted coconut oil

Instructions:

1. Preheat the oven to 350 degrees F. Grease a round 9-inch cake pan with coconut oil.

2. In a large mixing bowl, sift together the flours, baking powder, and sea salt.

3. In a separate mixing bowl, whisk together the yogurt, sugar, eggs, egg whites, lemon zest, lemon juice and segments, and vanilla.

4. Slowly whisk the dry ingredients into the wet ingredients. 

5. Fold the coconut oil into the batter, making sure it is fully incorporated.

6. Gently fold the coconut into the batter, distributing it evenly through the batter.

7. Pour the batter into the prepared pan, and bake for 45-50 minutes, or until the cake is golden and a toothpick inserted into the middle of the cake comes out clean.

8. Whisk together the glaze ingredients while the cake is baking.

9. Once the cake is finished baking, allow it to cool for 10 minutes in the pan, then carefully remove the cake from the pan and place it on a cooling rack that has a piece of parchment paper underneath it.

10. Poke holes in the cake with a fork.

11. While the cake is still warm, pour the glaze over the cake and allow it to soak into the cake. Decorate with slices of Meyer lemon. Cool completely before serving.

Makes 7 slices (depending on how big or small you slice them).

MANGIA!!!