Simply Delicious · by Alida Ryder★ 4.5 (37)
Lemon coconut oil cake
NUTRITION · PER SERVING40M COOK
CAL 100%·PRO 100%
CARBS 443G55% OF CAL
28G FIBER0G ADDED0G INTRINSIC152G OTHER264G TOTAL SUGAR
FAT 140G39% OF CAL
106G SAT34G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright lemon cake made with coconut oil and topped with a sharp lemon glaze and pistachios. It's moist, aromatic, and naturally flavored.
dessertbaked good⚙️ food processor🔥 ovendairy freevegetarian
View the full recipe on Simply Delicious →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 1/2 cup coconut oil (warmed to liquid state)
- 3/4 cup sugar
- zest of 1 lemon
- 3 extra-large eggs
- 2 cups all purpose/cake flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup coconut milk
- 1 cup icing/powdered sugar
- juice of 1 lemon
- 1-2 teaspoons coconut milk (might not be necessary)
- Pistachio nuts (optional)
At a glance
PER SERVING · TIME 40M
CAL 100%·PRO 100%
CARBS 443G55% OF CAL
28G FIBER0G ADDED0G INTRINSIC152G OTHER264G TOTAL SUGAR
FAT 140G39% OF CAL
106G SAT34G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 2559mg
- Total sugar
- 264g
- Added sugar
- ≥258g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1264mg
- Calcium
- 177mg
- Iron
- 13mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 2559MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.