Gluten Free Lemon Coconut Bundt Cake with Lemon Icing
INGREDIENTS
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GF flour mix - 2 1/2 cups
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unsweetened coconut - 1/2 cup (shredded)
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baking powder - 1 Tablespoon
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baking soda - 1 teaspoon
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sea salt - 1/4 teaspoon
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xanthan gum or guar gum - 3/4 teaspoon
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coconut sugar (Sucanat, organic cane sugar or honey) - 1 1/4 cup or 1/2 cup + 2 Tablespoons agave
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eggs - 3
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Greek yogurt or plain non-dairy yogurt - 1 1/2 cups
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grapeseed oil (or one of your choosing) - 1/3 cup
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lemon juice - 1/4 cup
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lemon zest - 3 Tablespoons
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lemon extract - 2 teaspoons
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ICING -
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confectioner's sugar - 1 1/2 - 2 cups (I use organic)
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lemon juice - 2 - 3 Tablespoons (more, if necessary)
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CANDIED LEMONS -
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lemons - 2
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coconut sugar, Sucanat or organic cane sugar - 1 cup
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water - 3/4 cup
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