This grain-, gluten- and dairy-free cake is so quick and easy to make and the result is a lovely, moist loaf that is perfect for school lunches. I think the flavours of lemon and coconut is a match made in heaven. The principal medium chain fatty acids in coconut are capric and lauric acid. Both are very nourishing, immune boosting, anti-inflammatory and healing to your digestive system. The eggs make this a protein-rich snack and the zest is fabulous for your immune system.


  • 6 free-range or organic eggs
  • 85g (¼ cup) sweetener (rice malt syrup, maple syrup, honey)
  • Juice and zest one large lemon (approx. ½ cup juice)
  • 30g (¼ cup) coconut flour
  • 160g (2 cups) desiccated coconut
  • 1 teaspoon bicarbonate soda


Preheat the oven to 180ºC/350ºF. Grease and line a 25x15cm loaf tin. In a food processor or by hand, whisk the eggs, sweetener, lemon/lime and orange juice and zest together to combine.

Add the coconut flour, desiccated coconut and bicarbonate of soda and mix until well combined. Pour into a loaf tin and bake for 30 minutes or until a skewer inserted into the middle comes out clean.

Store in an airtight container in the fridge or freezer.

Georgia Harding

Georgia Harding  

Georgia is a Naturopath (19 years exp.), mum, cookbook author and creator of The Well Nourished Lunch Box Challenge. She shares her inspiring health advice and free, nourishing, family friendly recipes on her popular website // www.wellnourished.com.au