Lemon Coconut Yogurt Cake - No Refined Sugar, Gluten-Free

Instructions

Make the lemon curd.

In a heatproof bowl, add egg and honey and whisk to combine.

Add lemon zest, and lemon juice.

Whisk to combine.

Place the bowl over a pan with simmering water and cook over medium heat, whisking constantly for about 8-10 minutes, until thickens.

Remove from heat and add butter and whisk until melted and smooth.

Let it cool to room temperature.

Prepare the cake.

Preheat the oven to 340°F (170°C). Line a 8-inch (20 cm) square pan with parchment paper.

Separate the eggs into yolks and whites.

In a bowl, whisk together egg yolks, honey, lemon zest and vanilla until smooth.

Add Greek yogurt.

Whisk to combine.

Stir in shredded coconut, baking powder and salt.

Whisk to combine.

In a clean bowl, beat the egg whites until soft peaks form.

Fold the egg whites into the batter in 23 additions.

Mix gently to keep the batter airy.

Pour the batter into the prepared pan.

Drop small teaspoons of lemon curd over the surface.

Lightly swirl with a knife (do not overmix).

Bake for 5560 minutes, until the cake is set and lightly golden. If it starts browning too quickly, loosely cover it with aluminum foil.

Let cool completely before slicing. Dust with unrefined powdered sugar if desired and cut into bars. Enjoy!

Dessert