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



  • 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
  • tsp vanilla
  • ½ tsp lemon extract
  • ½ cup maple syrup
  • 1 cup coconut milk
  • ½ cup coconut oil melted
  • 2 Tbsp lemon juice
  • cup shredded coconut chopped
  • 4 tsp lemon zest
  • Tassel Ridge Lemon Iowa La Crescent Icing (recipe below)

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



  1. 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 Directions:

  1. 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.

Recipe Notes

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.