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Gluten Free Lemon Coconut Cake
We bring to the party!
  • 1 packet (375 g) Well & Good lemon coconut cake mix
  • 1 sachet (100 g) goji berry icing
You bring to the party!
  • 2 medium eggs
  • 1/2 cup (125 ml) water
  • 75 g soft dairy-free margarine
  • zest of 1 lemon
  • 1 TBSP (20 ml) boiling water (for icing)
Let’s get this party started!
  • Preheat your oven to 175°C (160°C fan forced)
  • Grease or line a 27x18cm baking tray
  • In a large bowl combine cake mix with water, eggs, margarine and lemon zest mix with an electric mixer on medium speed for about 1 minute. Pour butter into prepared tray. 
  • Stick your creation in the oven for 30-35 minutes,
  • Rest for  5 minutes in tray then cool before icing.

To make Icing, combine boiling water with icing mixture & stir until smooth then use to ice your cake.   

Vegans Rejoice! (you’re part of the party too) 

Simply replace the 2 eggs with the Well and Good Egg Replacer.

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