5 from 292 votes
Easy Lemon Coconut Almond Cake
This Easy Lemon Coconut Almond Cake combines almond meal, desiccated coconut, and fresh lemon zest into a moist, tender crumb cake. The toasted almond flakes on top provide a subtle nutty crunch, while the lightly sweetened batter balances the citrus notes. It's baked in a round pan, resulting in a golden exterior and a soft interior that requires no additional frosting or cream. The cake is suitable for those looking for a textured almond and coconut dessert with a delicate lemon flavor.
Prep Time
10 mins
Cook Time
40 mins
Cooling
1 hr
Total Time
1 hr 50 mins
Servings:
10
- 12
Calories:
208 kcal
Course:
Cake, Baked Goods
Cuisine:
American
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 10 - 12
Amount Per Serving
Calories 208
% 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.