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This Easy Lemon Coconut Almond Cake marries the tangy zest of lemon with the tropical sweetness of coconut, all brought together by the nutty depth of almond meal. It’s a cake that stands out not just for its delightful flavor combination but also for its wonderfully moist and springy crumb. Perfect for those seeking a delicious, gluten-free option that doesn’t compromise on taste or texture, this cake is a testament to how simple ingredients can create something truly special.
Ingredients:
150g / 10 tbsp unsalted butter
4 large eggs (55-60g/2oz each), at room temp
1 tsp vanilla extract
3/4 cup caster sugar (superfine sugar)
1 and 1/2 cups almond meal (ground almond)
1/4 tsp cooking/kosher salt
1 tsp baking powder
3/4 cup desiccated coconut (US: finely shredded unsweetened coconut)
1 and 1/2 tsp lemon zest (from 1 large lemon)
1/4 cup flaked almonds, optional
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Directions:
Preheat oven to 180°C/350°F (160°C fan). Grease and line a 20cm/8” round cake pan.
Melt butter in a large microwavable bowl, then cool slightly.
Whisk in eggs, vanilla, and sugar until combined.
Mix in almond meal, salt, baking powder, coconut, and lemon zest.
Pour into the prepared pan, sprinkle with almonds, and bake for 40 minutes.
Cool in pan for 15 minutes, then transfer to a rack to cool for 1 hour before serving.
Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 1 hour 50 minutes
Kcal: 208 kcal | Servings: 10-12 servings
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