Coconut-Lemon Almond Cake Recipe
User Reviews
5
Coconut-Lemon Almond Cake Recipe
Description
The Coconut-Lemon Almond Cake Recipe highlights almond flour enriched with fresh lemon zest and separated eggs to create a light yet moist cake. By rubbing lemon zest into the sugar, the citrus oils are released and then folded carefully into the egg yolks, while the egg whites are whipped with reserved lemon sugar to soft peaks, incorporating air for lift. Baking in a prepared springform pan ensures even cooking and easy removal, while the topping of chilled coconut whipped cream adds cool creaminess and a gentle coconut flavor. Toasted unsweetened coconut flakes on top provide a subtle crunch and enhance the cake's tropical profile.
The cake balances nutty almond flour with fresh lemon brightness and coconut, creating a layered flavor experience. Its delicate texture comes from gentle folding and whipped egg whites. This dessert pairs nicely with fresh berries or a light tea and stands out as a refined alternative to traditional wheat-flour cakes.
When ready to serve, apply the coconut whipped cream topping to preserve its fluffy texture and prevent moisture from soaking into the cake. Allow the cake to fully cool before removing it from the pan for clean slices. This cake serves well as a spring or summer dessert when lightness and citrus notes are welcome.
Ingredients
- 1 cup Coconut whipped cream Coco Whip, thawed in refrigerator overnight (from a 9 ounce container, frozen
- cooking spray nonstick
- 2 cups almond flour 200g, plus more for the pan
- 2/3 cup granulated sugar (or monk fruit sweetener*)
- 2 lemon plural
- 3 large egg whites and yolks separated, at room temperature
- 3 large egg at room temperature, white
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- Pinch sea salt fine
- 2 tablespoons coconut flakes toasted, unsweetened
Instructions
- Position a rack in the middle of the oven and preheat to 350°F. Grease a 9-inch spring form pan with nonstick spray, line with parchment paper, and flour with almond flour.
- In a small bowl, combine the granulated sugar and zest 2 of the lemons. Rub the sugar and zest together to release the essential oils. Set aside 2 tablespoons of the lemon sugar to add to the egg whites.
- In a large bowl, whisk together the egg yolks and the remaining lemon sugar.
- Whisk until the yolks become thick and pale in color, about 1 minute. Whisk in the vanilla extract, the almond extract, and the salt and set aside.
- In the bowl of a standard electric mixer fitted with the whisk attachment (or a bowl with a hand mixer), beat the 6 egg whites on medium speed until they become opaque, about 1 minute.
- Sprinkle in the reserved 2 tablespoons of lemon sugar, and continue to beat the egg whites until they hold high peaks, 3 to 4 minutes.
- With a flexible rubber spatula, stir in about one-quarter of the egg whites to the egg yolk mixture (no need to be gentle here). Scrape the remaining egg whites over the yolks, and about half of the almond flour. Gently fold them into the yolks, but only partially.
- While the mixture still has a few streaks of white left, add the remaining almond flour and fold in, folding until you have a homogeneous batter. Be gentle!
- Pour the batter into the prepared pan and shimmy until the batter is level.
- Bake the cake for 30 to 35 minutes, until the top is golden brown and springy to the touch. Let the hot cake cool on a wire rack for 5 minutes, then run a butter knife along the edges of the cake pan.
- Invert the cake pan onto the rack, remove the sides and bottom, and peel away the parchment paper. Turn the cake right side up and allow to cool completely.
- When ready to serve, spread the whipped coconut cream over the top of the cake and sprinkle with the toasted coconut. Cut into 12 slices and serve right away.
Notes
- For best results, top the cake with whipped coconut cream just before serving to maintain texture.
- Using granulated sugar is standard, but substituting monk fruit sweetener lowers points per slice if tracking nutrition.
- Ensure almond flour is finely ground and measure accurately for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 198kcal | 10% |
| Carbohydrates | 20.5g | 7% |
| Protein | 6.5g | 13% |
| Fat | 10.5g | 16% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 46.5mg | 16% |
| Sodium | 32.5mg | 1% |
| Fiber | 4g | 16% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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