Coconut Flour Cake with Lemon Curd


This past October I married the most wonderful man!!!  As we planned our wedding, I struggled deciding on what to do about the wedding cake, as I do not eat sugar.  Many of you have been asking for the recipe to this most fabulous cake!  I was inspired by Deliciously Organic but made some changes to decrease the sugar and add more lemon flavor to the cake.


Coconut Cake with Lemon Curd, Whipped Cream, and Berries

Cake Batter

  • 1 cup coconut flour
  • 1/4 tsp sea salt
  • 8 eggs
  • 1 tsp baking soda
  • 1/2 cup plain whole yogurt
  • 1/4 cup sour cream
  • 4 tbsp butter, melted
  • 1/4 cup raw honey
  • 1 tbsp vanilla extract
  • 2 tbsp lemon juice

Lemon Curd

  • 8 tablespoons butter
  • 1/4 cup honey
  • 5 egg yolks
  • 2 tbsp lemon zest
  • 1/2 cup lemon juice
  • dash of sea salt

heavy whipping cream

fresh summer berries


  • Preheat oven to 350F.
  • Butter 9” round springform pan.
  • Place all cake batter ingredients in a mixing bowl.
  • Blend with a hand mixer until batter is fully mixed and smooth.
  • Blend for an additional minute on medium to high (this will insure that the cake stays fluffy and does not fall in the middle).
  • Pour half the batter into the buttered cake pan and bake for 25-30 minutes or until golden brown and a cake tester in the middle comes out clean. Cool completely.
  • Repeat cooking process with remaining batter.

Lemon Curd

  • Melt butter in a double boiler over medium heat.
  • Whisk together honey, egg yolks, zest, lemon juice, and salt in a large measuring cup.  Continue stirring until think like pudding.
  • Allow curd to cool for a minimum of 4 hours.

To assemble…

  • Place first half of cake on a serving tray and layer with lemon curd, whipped cream, and berries (in that order).
  • Place other half of cake on top and continue the layering process.
  • Serve and enjoy!!



Enjoy with a cup of milk, tea, or coffee! This cake is totally guilt free and will not cause changes in your blood sugar! Its so full of protein that I even had some for breakfast after I made it for my husband on Christmas Day!

Photo credit: Brett and Emily Photography