I was looking for creative recipe inspiration to make with a polenta leftover I still had in my kitchen. On Homemadeandyummy I found a vibrant cake recipe with polenta. It became a complete leftover cake, with also rests of almond powder and coconut rasp: a refreshing polenta coconut cake with lemon. The lemon coconut combination is wonderful, and the polenta gives this cake its typical yellow colour.
Polenta Is a North-Italian specialty made of ground cornmeal. That’s also where the typical yellow colour is coming from. It can be cooked (see my Pangasiusfilet with Polenta), grilled, used in a porridge or pudding, and also be used in a cake. It is used to replace flour in gluten free cake recipes.
You can vary between the quantities of coconut rasp and almond powder. It changes the texture of the cake from smoother (more coconut) to thicker (more almond powder). However, I would not recommend to use less almond powder than in my recipe. I think the risk that it will fall apart afterwards will be too big in that case.
refreshing polenta coconut cake with lemon
- 120 gram polenta
- 80 gram almond powder
- 120 gram coconut rasp
- 225 gram butter
- 200 gram sugar
- 7,5 gram baking powder half a package
- 3 whole eggs
- zest of one lemon
- juice of one lemon
- 90 gram icing sugar
- Preheat the oven on 180°C.
- Grease a cake form (26cm) and cover with almond powder.
- Melt the butter in a pan.
- Mix the dry ingredients in a bowl: polenta, sugar, almond powder, coconut rasp, zest of a lemon.
- Add the eggs and the butter to the dough and mix everything well.
- Pour in a cake form, and put it in the oven for 40 minutes.
- Meanwhile heat the lemon juice in a pan and add the icing sugar. Mix until the sugar has dissolved completely. Keep the syrup warm.
- Remove the cake from the oven and prick the top of the cake all over with a fork.
- Pour the lemon syrup over the cake and let it cool down completely.
- Before serving you can garnish with icing sugar, red fruits and Crème fraîche.