Citrus and Coconut Poppy Seed Cake - Paleo
Prep time
Cook time
Total time
Moist, fresh and tart - with that incomparable texture that is granted only by poppy seeds - this twist on a classic is enriched with shredded coconut - the good fat. It's hearty, healthy and zesty, and a mid-morning slice will see you through until lunchtime.
Recipe type: Sweets and Treats
This fits: Paleo
Serves: 12
  • 2 large lemons
  • 1 large orange
  • 1 cup cassava flour
  • 1 teaspoon cream of tartar + ½ teaspoon bicarbonate of soda, or 2 teaspoons baking powder
  • 100 g / 3½ oz butter, clarified butter or coconut butter, divided
  • ½ cup muscovado sugar, divided
  • 1⅓ cup shredded coconut, divided
  • 3 eggs, lightly beaten
  • ¼ cup poppy seeds
  1. Preheat the oven to 180°C / 350°F, and lightly grease a 20cm / 8 inch springform bundt tin.
  2. Using a good vegetable peeler, remove the zest from one the lemons , making sure no white pith remains. Mince the zest as finely as possible. You should have one heaped tablespoon of zest. Repeat with the orange, and mix the zests together.
  3. Keeping the juices separate, squeeze the lemons and the orange so that you have ½ a cup of lemon juice and half a cup of orange juice.
  4. Sift the cassava flour, cream of tartar and bicarbonate of soda (or baking powder) into a large bowl. Stir through 1 cup of shredded coconut
  5. Using a wooden spoon, mix 2 teaspoons of the zest, 20 grams of butter, 1 tablespoon of muscovado sugar and ⅓ cup of shredded coconut with ¼ cup of the lemon juice, forming a wet paste. Spread this around the base of the bundt tin. Add the remaining lemon juice to the orange juice.
  6. In a bowl using a wooden spoon, or in the food processor, cream the butter and ⅓ cup of muscovado sugar. Add the flour in lots with the egg. Lastly, mix through ¼ cup of the juice, the remaining zest and the poppy seeds, stirring or processing lightly to combine.
  7. Spoon the batter evenly into the bundt tin, smoothing the surface with a spatula.
  8. Bake for 40 - 45 minutes, until the cake is golden and an inserted skewer comes out clean. Wait 20 minutes before inverting the cake and turning it out.
  9. While the cake is cooling, prepare the syrup. Pour the remaining juice - ½ cup - into a small saucepan and add 1 tablespoon of muscovado sugar. Simmer over a low heat until the juice has reduced by half and has thickened. Spoon this over the surface of the still warm cake, allowing it to seep in.
  10. Allow the cake to cool completely before slicing and serving.
  11. Wrapped in foil or placed in an airtight container, the cake will last a week.
Recipe by Paleomantic at