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Easy Lemon Coconut Almond Cake Recipe

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3.8 from 13 reviews

This Easy Lemon Coconut Almond Cake is a moist, flavorful treat perfect for any occasion. Featuring a blend of almond meal, desiccated coconut, and fresh lemon zest, this cake delivers a delightful tropical twist with a tender crumb. Quick to prepare and made without flour, it’s an excellent option for gluten-free baking enthusiasts.

  • Total Time: 1 hour 0 minutes (excluding cooling time)
  • Yield: 10 servings

Ingredients

Wet Ingredients

  • 150g / 10 tbsp unsalted butter
  • 4 large eggs (55-60g/2oz each), at room temperature
  • 1 tsp vanilla paste
  • 3/4 cup caster sugar (superfine sugar)

Dry Ingredients

  • 1 1/2 cups almond meal (ground almonds)
  • 1/4 tsp cooking/kosher salt
  • 1 tsp baking powder
  • 3/4 cup desiccated coconut (finely shredded unsweetened coconut)
  • 1 1/2 tsp lemon zest (from 1 large lemon)

Topping (Optional)

  • 1/4 cup flaked almonds

Instructions

  1. Preheat and prepare the pan: Preheat your oven to 180°C/350°F (160°C fan). Grease a 20cm/8” round cake pan or springform pan with butter and line it with parchment paper to prevent sticking.
  2. Melt the butter: Place the unsalted butter in a large microwave-safe bowl and melt it in the microwave. Allow it to cool slightly for a couple of minutes before mixing.
  3. Combine wet ingredients: Add the eggs, vanilla paste, and caster sugar to the melted butter. Whisk thoroughly until the mixture is smooth and well combined.
  4. Add dry ingredients: Stir in the almond meal, salt, baking powder, desiccated coconut, and lemon zest. Whisk everything together until fully incorporated and smooth.
  5. Bake the cake: Pour the batter into the prepared cake pan. Sprinkle the flaked almonds evenly over the top if using. Place the pan in the oven and bake for 40 minutes until the cake is set and golden on top.
  6. Cool and serve: Once baked, allow the cake to cool in the pan for 15 minutes. Then carefully turn it out onto a cooling rack. Let it cool completely, at least 1 hour, before slicing and serving. The cake is moist and flavorful enough to enjoy plain without any added cream or frosting.

Notes

  • Note 1: Almond meal refers to ground almonds; ensure it is finely ground for the best texture.
  • Note 2: Use superfine (caster) sugar to help the sugar dissolve completely and keep the cake light.
  • Note 3: Flaked almonds on top are optional but add a lovely crunch and visual appeal.
  • The cake is gluten-free due to the use of almond meal instead of wheat flour.
  • Allowing the melted butter to cool before adding eggs prevents the eggs from cooking or curdling during mixing.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Western
  • Diet: Gluten Free

Find it online: https://iamstarved.com/easy-lemon-coconut-almond-cake-recipe/