Tassel Ridge® Lemon Coconut Cake with Lemon Iowa La Crescent Icing

Ingredients:
2 cups almond flour
½ cup coconut flour, sifted
6 Tbsp arrowroot starch
2 tsp baking powder
½ tsp baking soda
½ tsp salt
6 eggs
1½ tsp vanilla
½ tsp lemon extract
½ cup maple syrup
1 cup coconut milk
½ cup coconut oil, melted
2 Tbsp lemon juice
⅓ cup shredded coconut, chopped
4 tsp lemon zest
Tassel Ridge Lemon Iowa La Crescent Icing (recipe below)

Directions:
Preheat oven to 350°F. Combine almond flour, coconut flour, arrowroot, baking powder, baking soda, and salt in large mixer bowl. Mix. Add eggs, vanilla, lemon extract, maple syrup, coconut milk, coconut oil, and lemon juice. Mix well. Add coconut and lemon zest. Pour batter into greased Bundt pan. Bake 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool for 3 minutes. Turn cake out of pan onto plate. Cool completely at room temperature. Spoon Tassel Ridge Lemon Iowa La Crescent Icing over top. Serves 10–12.

Tassel Ridge® Lemon La Crescent Icing

Ingredients:
¼ cup water
¼ cup Tassel Ridge Iowa La Crescent
¼ cup butter
1 cup sugar
1 Tbsp lemon extract
2 cups powdered sugar
4 tsp lemon zest

Directions:
Combine water, Tassel Ridge Iowa La Crescent, butter, sugar, and lemon extract in medium sauce pan. Cook over medium heat until mixture begins to boil. Remove from heat. Cool about 4 minutes. Slowly mix in powdered sugar. Once sugar is completely combined, stir in lemon zest. Spoon icing over top of Tassel Ridge Lemon Coconut Cake.

Wine Recommendation—Tassel Ridge Iowa La Crescent

Tassel Ridge Iowa La Crescent is a refreshing, semi-sweet white wine with tropical fruit, peach, pear, and grapefruit on the nose and tropical fruit, peach and citrus on the palate. This award-winning wine is made entirely from La Crescent grapes grown in our Mahaska County vineyards.

Category : KIOA Recipe of the Week Posted on June 7, 2016

Comments are closed.