Description
This Easy Lemon Coconut Almond Cake is a moist and flavorful treat perfect for any occasion. Combining the nutty richness of almond meal and desiccated coconut with the bright freshness of lemon zest, this cake is delightfully tender and naturally gluten free. Topped with crunchy flaked almonds, it’s simple to make and delicious served plain or with a light dusting of powdered sugar.
Ingredients
Cake Ingredients
- 150g / 10 tbsp unsalted butter
- 4 large eggs (55-60g/2oz each), at room temperature
- 1 tsp vanilla paste
- 3/4 cup caster sugar (superfine sugar)
- 1 1/2 cups almond meal (ground almonds)
- 1/4 tsp kosher salt
- 1 tsp baking powder
- 3/4 cup desiccated coconut (finely shredded unsweetened coconut)
- 1 1/2 tsp lemon zest (from 1 large lemon)
- 1/4 cup flaked almonds (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 180°C (350°F), or 160°C if using a fan-forced oven. Grease a 20cm (8 inch) round cake pan or springform pan generously with butter, then line the base with baking paper to ensure easy removal of the cake.
- Melt Butter: Place the unsalted butter in a large microwave-safe bowl and gently melt it in the microwave. Once melted, allow it to cool for a couple of minutes to avoid cooking the eggs in the next step.
- Mix Wet Ingredients: To the cooled butter, add the 4 large eggs, vanilla paste, and caster sugar. Whisk everything together until well combined and smooth.
- Add Dry Ingredients: Gradually add the almond meal, kosher salt, baking powder, desiccated coconut, and fresh lemon zest to the wet mixture. Whisk gently until everything is combined into a smooth batter.
- Bake the Cake: Pour the batter into the prepared cake pan and evenly sprinkle the flaked almonds on top if using. Place the cake in the preheated oven and bake for about 40 minutes or until a skewer inserted into the center comes out clean. Once done, let the cake cool in the pan for 15 minutes.
- Cool and Serve: After the initial cooling in the pan, carefully turn the cake out onto a cooling rack. Allow it to cool for at least 1 hour before slicing. The cake is moist enough to be enjoyed on its own, without the need for cream or other accompaniments.
Notes
- Use superfine caster sugar to ensure the best texture; regular granulated sugar can be used but may result in a slightly grainier crumb.
- Almond meal refers to finely ground almonds; make sure it’s not almond flour to retain the cake’s moist texture.
- Flaked almonds on top are optional but add a lovely crunch and decorative finish.
- This cake is naturally gluten free due to the almond meal and does not require wheat flour.
- Room temperature eggs help create a smooth batter and improve cake texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Western
