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Easy Lemon Coconut Almond Cake Recipe

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3.8 from 2 reviews

This Easy Lemon Coconut Almond Cake is a moist and flavorful gluten free dessert featuring almond meal, desiccated coconut, and fresh lemon zest. It’s beautifully textured with a tender crumb and topped with optional flaked almonds for added crunch. Perfect as a simple tea-time treat or a light dessert, this cake doesn’t require frosting and keeps well for up to five days.

Ingredients

Wet Ingredients

  • 150g / 10 tbsp unsalted butter
  • 4 large eggs (55-60g/2oz each), at room temperature
  • 1 tsp vanilla extract
  • 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

  • 1/4 cup flaked almonds (optional)

Instructions

  1. Preheat and prepare pan: Preheat your oven to 180°C/350°F (160°C fan). Grease a 20cm/8” round cake pan or springform pan thoroughly with butter and line it with parchment paper to prevent sticking.
  2. Melt butter: Place the butter in a large microwave-safe bowl and melt it in the microwave. Allow to cool for a couple of minutes to avoid cooking the eggs in the next step.
  3. Combine wet ingredients: To the cooled melted butter, add the eggs, vanilla extract, and caster sugar. Whisk them together until completely combined and smooth.
  4. Add dry ingredients: Incorporate the almond meal, salt, baking powder, desiccated coconut, and lemon zest into the wet mixture. Whisk until all the ingredients are evenly combined into a batter.
  5. Bake the cake: Pour the batter into the prepared pan and evenly sprinkle with flaked almonds if using. Bake in the preheated oven for 40 minutes, or until the cake is golden and a skewer inserted comes out clean.
  6. Cool and serve: Let the cake cool in the pan for 15 minutes, then carefully remove it and transfer to a wire rack to cool completely, at least 1 hour before slicing. Enjoy plain or as desired.

Notes

  • Almond meal provides moisture and flavor; almond flour can be used as a substitute.
  • Caster sugar is preferred for easier dissolving, but regular granulated sugar works as well.
  • Flaked almonds on top are optional but add texture and protect the cake surface during baking.
  • The cake keeps well for up to 5 days and is best stored in the fridge during warm weather.

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