Easy Lemon Coconut Almond Cake
User Reviews
5.0
516 reviews
Excellent
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Prep Time
10 mins
-
Cook Time
10 mins
-
Cooling
1 hr
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Total Time
1 hr 50 mins
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Servings
10 - 12
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Calories
208 kcal
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Course
Cake, Baked Goods
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Cuisine
American
Easy Lemon Coconut Almond Cake
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Recipe video above. Many people have tried this now and no one thinks of it as a gluten free cake. It's just a delicious cake! Coconut and lemon is a lovely flavour combination with the subtle flavour of almond meal. Lovely springy, moist crumb like the fan-favourite orange cake. Bonus: Just about the fastest, easiest cake recipe I know!1 1/2 tsp of lemon zest mightn't sound like much but the lemon flavour comes through just the right amount, in my opinion. :)
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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, Note 2)
- 1 1/2 cups almond meal (ground almond, Note 1)
- 1/4 tsp cooking/kosher salt
- 1 tsp baking powder
- 3/4 cup desiccated coconut (US: finely shredded unsweetened coconut)
- 1 1/2 tsp lemon zest (1 large lemon)
- 1/4 cup flaked almonds , optional (Note 3)
Instructions
- Preheat oven to 180°C/350°F (160°C fan). Grease a 20cm/8” round cake pan (or springform pan) with butter then line with paper.
- Melt butter - Place the butter in a large microwavable bowl and melt in the microwave. Let cool for a couple of minutes.
- Wet ingredients - Add egg, vanilla and sugar and whisk until combined.
- Dry ingredients - Add almond meal, salt, baking powder, coconut and lemon zest. Whisk until combined.
- Bake 40 minutes - Pour into pan. Sprinkle over almonds. Bake 40 minutes. Cool 15 minutes in pan then carefully turn out onto cooling rack.
- Cool at least 1 hour before cutting slices to serve. Moist enough to serve plain - doesn't need cream or anything!
Notes
- Almond meal is ground almonds, common ingredient used to make gluten free baked goods with the bonus that it keeps the crumb moist + has lovely flavour. Almond flour is finer and usually made with peeled almonds but works as a direct substitute for almond meal. Hazelnut meal can also be used.
- Sugar - Sub ordinary/granulated white sugar, caster/superfine sugar is just safer because it's finer = dissolves easier. Note: This cake is not overly sweet, 3/4 cup of sugar in a whole cake is not that much!
- Sugar - Sub ordinary/granulated white sugar, caster/superfine sugar is just safer because it's finer = dissolves easier. Note: This cake is not overly sweet, 3/4 cup of sugar in a whole cake is not that much!
- Almond flakes on the surface is optional. I originally added it to protect the surface a bit - without, it is deep golden. But I also like the extra texture and how it looks. :)
- Keeps perfectly for 5 days - best in the fridge if it's hot.
- Nutrition per slice assuming 12 slices.
Nutrition Information
Show Details
Calories
208cal
(10%)
Carbohydrates
15g
(5%)
Protein
3g
(6%)
Fat
16g
(25%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.4g
Cholesterol
81mg
(27%)
Sodium
73mg
(3%)
Potassium
103mg
(3%)
Fiber
1g
(4%)
Sugar
13g
(26%)
Vitamin A
392IU
(8%)
Vitamin C
0.4mg
(0%)
Calcium
34mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10- 12
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Calories | 208cal | 10% |
| Carbohydrates | 15g | 5% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 81mg | 27% |
| Sodium | 73mg | 3% |
| Potassium | 103mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 392IU | 8% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
516 reviews
Excellent
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