Easy Lemon Coconut Almond Cake
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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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
Description
Easy Lemon Coconut Almond Cake uses almond meal and fine desiccated coconut for a moist crumb with a gentle coconut flavor. Fresh lemon zest adds brightness throughout the batter, which also includes unsalted butter, eggs, vanilla, and a modest amount of caster sugar for light sweetness. After melting butter and mixing eggs and sugar, the dry ingredients are whisked in to create a smooth batter. Baked for 40 minutes in a greased and paper-lined round pan, the cake develops a golden crust topped with optional almond flakes for added texture.
The resulting cake combines nutty, citrus, and coconut flavors with a tender crumb that holds together well. It is served simply by slicing once fully cooled, needing no additional toppings. Its moistness and flavor balance make it a suitable choice as a light dessert or teatime treat.
Almond meal provides gluten-free texture and moistness, and caster sugar ensures smooth mixing. The surface almond flakes are optional but enhance appearance and texture. The cake keeps well for up to five days when refrigerated, maintaining its freshness without drying out.
Ingredients
- 150g / 10 tbsp butter unsalted
- 4 egg 55-60g/2oz each), at room temp, large
- 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 kosher salt cooking salt
- 1 tsp baking powder
- 3/4 cup desiccated coconut (US: finely shredded unsweetened coconut)
- 1 1/2 tsp lemon 1 large lemon, zest
- 1/4 cup almonds optional (Note 3, flaked
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 and can be substituted with almond flour or hazelnut meal for similar results.
- Using caster sugar ensures better dissolving and a finer texture in the cake batter.
- Almond flakes on the surface are optional but add extra texture and a golden finish.
- Store the cake in the refrigerator to keep it fresh for up to five days.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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