Happy almost Easter and Happy Spring!
This week I am headed to Nashville for Spring Break to visit my sister so I have been busy packing and prepping for my upcoming trip.
Since I will be in Nashville for Easter I am not sure what I will be eating for Easter dinner yet but I did want to create a little something sweet for you guys to celebrate. If you are looking for a full Easter menu then check out my post from last year.
These little lemon coconut bunnies are perfect for all your Easter gatherings and the kids will love them! I used a silicon mold I got from Michael’s but you can make this recipe into 10 muffins, into a 7 inch cake, or use a mold of your choice.
A few notes: This recipe is similar to my lemon blueberry muffins and you will need to let them cool a full 30 minutes in the pan, then remove from the pan and let cool completely. I know it’s hard to resist eating them right out of the oven but it is important for getting the right texture. Once they have fully cooled they will hold together much better and will resemble a cake like texture. If you eat them while they are still warm they will seem like they aren’t fully cooked in the center.
This recipe also calls for a lemon glaze- this glaze is optional and the cake still tastes really good without it. The glaze ups the decoration factor and makes them look almost too good to eat. I also sprinkled them with some dried lavender because food photography- this is also optional. If you decide to make the glaze, remember to keep the heat on low and stir constantly otherwise it will burn and turn a light brown color.
I hope you enjoy these little Spring flavored bunnies and that they put a smile on your face. I had a lot of fun creating them and they taste like a dose of sunshine that we all need right about now!
Happy Easter!
XO Meagen Ashley
*This recipe has been shared on the AIP Paleo Recipe Roundtable
Lemon Coconut Cake & Lemon Glaze
Ingredients
Lemon Coconut Cake
- 1/4 cup applesauce
- 1/2 cup coconut oil, melted
- 1/3 cup honey, softened
- 1 tsp alcohol free vanilla
- 1/4 cup fresh lemon juice
- 1 Tbsp lemon zest
- 1/2 cup coconut flour
- 1/4 cup arrowroot flour
- 1 tsp baking soda
- 1/8 tsp sea salt
- 1/2 cup unsweetened shredded coconut
- 1/4 cup water for gelatin egg
- 1 Tbsp gelatin Vital proteins or Great Lakes (Red can)
Lemon Glaze
- 2 Tbsp coconut butter (manna)
- 2 Tbsp honey
- 1 Tbsp coconut oil
- 1 tsp lemon zest
Instructions
Lemon Coconut Cake
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Preheat the oven to 350 degrees. Using coconut oil, grease the molds, cake pan or muffin tins.
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Whisk the wet ingredients together in a large bowl (applesauce, coconut oil, honey, vanilla, lemon juice and lemon zest.)
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In a small bowl, mix the dry ingredients together (coconut flour, arrowroot flour, baking soda, and salt.)
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Mix the dry ingredients into the large bowl with the wet ingredients. Fold in the shredded coconut.
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Prepare the gelatin egg- pour the water in a small pan. Slowly sprinkle the gelatin over the water in a thin layer and allow to bloom for 2 minutes. Turn the heat to medium low to melt the gelatin and then whisk until frothy.
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Pour the gelatin egg into the large bowl with the batter and quickly stir it in.
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Spoon the batter into the molds filling about 3/4 full.
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Place in the oven on the middle rack and bake for 20-25 minutes until lightly golden brown or a toothpick comes out clean. Cool in the pan for 30 minutes and then remove from the pan onto a cooling rack and cool completely.
Lemon Glaze
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In a small pan over low heat, soften the coconut butter.
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Once softened, add the rest of the ingredients and whisk until smooth.
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Simmer on low for 2-3 minutes, just until everything is mixed and the desired consistency is reached. Cool for 5 minutes, then glaze the cooled bunnies by dipping the bunnies one at a time. Alternatively you can spoon the glaze onto the bunnies and spread the glaze using the back of a spoon.
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Sprinkle with additional lemon zest or dried lavender if desired.
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Place on a cooling rack for 10 minutes and then put in the fridge for 20-30 minutes so that the glaze will harden.
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Store in a glass container in the refrigerator for 3-4 days. Remove from the refrigerator 10-15 minutes before serving.
This looks delicious. Could I replace the gelatin with 1 egg? Do you think it would work?
I haven’t tried it but I think it would work!
I made these yesterday. I replaced the coconut oil with avocado oil, because I don’t like things taste too coconutty. The batter and smell while baking was amazing!! However, they never turned cake like at all. Never rose or lost the battery texture. They still tasted great though. Any thoughts? I always replace coconut oil with avocado oil and never seem to have problems with it.
Hi Sabine,
I think because the coconut oil hardens eventually that might help hold it together plus I measure the coconut oil when it’s solid so then it yields less oil when melted. So if you swapped it for a liquid oil, it may have been too much oil. But I would say things such as the brand of flour you use can change the texture. Hope that helps!
Would it work if I take out the shredded coconut?
Hi Suzanna, I haven’t tried it without the shredded coconut so I can’t say for sure or not. Let me know if you do try it without!
This recipe looks great, but I have a question about your glaze. I love eating baked goods warm, but if I try to warm these up won’t the glaze just melt?
Hi Merideth! I haven’t actually tried reheating these so I am not sure! Regardless it will still taste delicious! Enjoy!
Just tried them and they smelled amazing from beginning to end! I decided not yo use glaze because they were so good and sweet without it. They kind of remind me of a coconut macaroon.
Oh yay! So glad you are enjoying my baking recipes- make sure to try my brownies if you haven’t already!
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