- 2 medium eggs 3oz.
- 6 Tbsp rounded sugar 3oz.
- pinch of salt
- 4 Tbsp brown rice flour 1.6oz
- 4 Tbsp tapioca flour/starch 1.2oz
- 2 Tbsp millet flour .6oz
- tsp ½ xanthan gum
- tsp ½ baking powder
- 7 Tbsp unsalted butter melted and cooled a bit (3oz.)
- 2 Tbsp Meyer lemon juice (about juice of 1 lemon)
- zest of one Meyer lemon
- 4 Tbsp unsalted butter soft
- 3 cups powered sugar
- cup ½ coconut milk full fat
- 2 Tbsp lemon juice
- zest of 1 Meyer lemon
- unsweetened coconut chips to decorate available at health food stores
Preheat oven to 350°. Lightly grease cake pans and set on a baking sheet.
Combine the flours, gum and baking powder in a small bowl and sift twice.
Place a small pot of water on to simmer. In a bowl that will fit on top of the simmering water, whisk eggs, sugar and salt. When the water begins to simmer, turn off heat and put egg mixture on top. Whisk until just slightly warm, about 10-15 seconds (do not cook egg).
Pour mixture into bowl of standing mixer fit with whisk attachment and beat until it triples in size and becomes light and creamy, about 4 minutes (or beat by hand on high speed).
Fold in sifted flour mixture.
Add lemon juice to butter and fold in.
Fold in zest.
Pour equally in to pans and bake for 18 minutes or until springy to the touch. Allow to cool for 5 minutes before removing from pans and inverting onto cooling rack.
Beat butter until light and fluffy.
Add sugar and coconut milk, alternating wet with dry, and beating thoroughly in between.
Slowly add lemon juice and ½ zest and beat to combine. Continue beating until light and fluffy.
If desired, chill before frosting to thicken a bit.
Layer frosting between cakes and decorate with remaining zest and unsweetened coconut chips.
Special Equipment: Two 4-inch round springform cake pans