Coconut-Lemon Almond Cake Recipe

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5 from 36 votes

This Coconut-Lemon Almond Cake combines almond flour with bright lemon zest and a light coconut whipped cream topping for a moist and fragrant dessert. The recipe uses separated eggs beaten to airy peaks to give the cake a tender, delicate crumb. Toasted coconut flakes add texture and reinforce the tropical and citrus flavors of the cake, making it a thoughtful choice for those seeking a nutty, citrusy treat without wheat flour.

Prep Time

20 mins

Cook Time

30 mins

Additional Time

15 mins

Total Time

1 hr 5 mins

Servings: 12 servings

Calories: 198 kcal

Course: Dessert

Cuisine: American

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

Cup of Yum

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

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%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories 198

% 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.