Ingredients
| 125 g coconut oil |
| 3 tsp lemon zest |
| 2 cups caster sugar |
| 2 whole eggs |
| ¾ cup desiccated coconut |
| 1¼ cups plain flour (gluten free) |
| 1¼ tsp bicarbonate of soda |
| ⅓ cup coconut milk (light) |
| 4 whole egg yolks |
| ⅓ cup lemon juice |
| 3 tbsp canola oil (or vegetable oil) |
| 4 whole egg whites |
Preparation
Read full directions on I Ate My Way Through at http://www.iatemywaythrough.com/2014/11/international-day-of-intolerance-recipe-for-dairy-and-gluten-free-lemon-meringue-cupcakes/
