Pineapple and coconut base with tangy mango lemon frosting. This tropical lemon cake is perfect for a summers day. It’s no bake so very easy and quick to make. Just blend the base and topping then layer in a tin.
I use two lemons as I like it quite zesty, if you don’t like it as lemony just use one lemon. Also if your lemons are un-waxed and untreated it really balances out the flavour to add the zest of one lemon to the topping. The bitter zest mixes with the sweet and sour to give a fuller flavour.
Tropical Lemon Cake Recipe
- Total time: 45m
- Yield: 12 portions
- Calories: 130 cal
- Pineapple, 1 medium cubed, skinned and core removed
- Raisins, 100 g / ⅔ cup
- Buckwheat, 150 g / 1 cup
- Sunflower seeds, 100 g / 1½ cup
- Desiccated coconut, 100 g / 1 cup
- Carrots, 2 grated
- Lemons, 2 juiced
- Cashews, 150g / 1 cup
- Mango, 1 medium cubed
- Maple syrup, 4 tablespoons
- Coconut cream, 4 tablespoons
- Turmeric, just a pinch to add colour
How to Make Tropical Lemon Cake
- Whizz together all base ingredients in a food processor until the mixture is combined.
- Put into a dish and chill in the fridge for half an hour.
- Melt the coconut cream and then add all to a liquidiser.
- Blend until the topping is smooth then spread across the base.
- Chill for half an hour and then eat.
- Store in the fridge and it should last 3 or so days.
Tropical Lemon Cake Video Recipe
The cake can be kept in the freezer for a few months, take out an hour beforehand to defrost.