If you’re looking for a delightful dessert that’s both simple to make and bursting with flavor, then look no further than the Easy Lemon Coconut Almond Cake. This cake is perfect for any occasion, be it a family gathering or an afternoon tea with friends. With a lovely balance of citrusy lemon, nutty almond, and sweet coconut, each bite is a taste of sunshine!
Why Make This Recipe
This recipe stands out for several reasons. First, it is incredibly easy to whip up, making it suitable even for beginner bakers. Second, it requires simple ingredients that you may already have in your pantry. Lastly, this cake is wonderfully moist and doesn’t need any frosting, meaning you can enjoy it in its pure, delightful form. Plus, it’s gluten-free due to the almond meal, making it a great option for those with dietary restrictions.
How to Make Easy Lemon Coconut Almond Cake
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)
- 1 1/2 cups almond meal (ground almond)
- 1/4 tsp cooking/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)
Directions
- Preheat your oven to 180°C/350°F (160°C fan). Grease a 20cm/8” round cake pan (or springform pan) with butter, then line the base with paper.
- Melt the butter in a large microwavable bowl. Let it cool for a couple of minutes.
- Add the eggs, vanilla extract, and sugar to the melted butter. Whisk until it’s all combined.
- Next, mix in the almond meal, salt, baking powder, coconut, and lemon zest. Whisk until smooth.
- Pour the batter into the prepared pan. If you like, sprinkle the flaked almonds on top.
- Bake for about 40 minutes, or until it’s golden and a skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before carefully turning it out onto a cooling rack.
- Allow the cake to cool for at least 1 hour before slicing and serving. It’s moist enough to enjoy on its own!
How to Serve Easy Lemon Coconut Almond Cake
This cake is delightful on its own, but you can also serve it with a dusting of powdered sugar for a touch of sweetness. Pair it with a cup of tea or coffee to enhance the flavors. A few fresh berries on the side can also elevate the presentation.
How to Store Easy Lemon Coconut Almond Cake
Store any leftovers in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. It can also be frozen for a couple of months; just make sure to wrap it well to prevent freezer burn.
Tips to Make Easy Lemon Coconut Almond Cake
- Ensure your ingredients are at room temperature for the best mix.
- Don’t overmix the batter; just combine until you don’t see dry ingredients.
- You can add a little extra lemon zest for more citrus flavor.
- For a more rustic look, skip the flaked almonds or use other nuts you like.
Variation
If you want to get creative, you can add chocolate chips, dried fruits, or even switch the coconut for finely chopped nuts. Another tasty variation is to add a drizzle of lemon glaze on top after the cake has cooled.
FAQs
1. Can I use regular flour instead of almond meal?
Yes, but this will change the texture and may not keep the cake gluten-free.
2. Can I substitute butter with another fat?
Yes, you can use oil or a dairy-free alternative if you prefer.
3. How can I tell when the cake is done?
A skewer inserted into the center should come out clean, and the edges should be golden brown.
Enjoy the Easy Lemon Coconut Almond Cake, and impress your friends and family with this simple yet incredibly delicious recipe!
Easy Lemon Coconut Almond Cake
Ingredients
Main Ingredients
- 150 g unsalted butter to be melted
- 4 large eggs (55-60g each) at room temperature
- 1 tsp vanilla extract
- ¾ cup caster sugar superfine sugar
- 1 ½ cups almond meal ground almond
- ¼ tsp cooking/kosher salt
- 1 tsp baking powder
- ¾ cup desiccated coconut finely shredded, unsweetened
- 1 ½ tsp lemon zest from 1 large lemon
- ¼ cup flaked almonds optional for topping
Instructions
Preparation
- Preheat your oven to 180°C/350°F (160°C fan). Grease a 20cm/8” round cake pan (or springform pan) with butter, then line the base with paper.
- Melt the butter in a large microwavable bowl. Let it cool for a couple of minutes.
- Add the eggs, vanilla extract, and sugar to the melted butter. Whisk until all combined.
- Mix in the almond meal, salt, baking powder, coconut, and lemon zest. Whisk until smooth.
- Pour the batter into the prepared pan. If you like, sprinkle the flaked almonds on top.
Baking
- Bake for about 40 minutes, or until golden and a skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before carefully turning it out onto a cooling rack.
- Allow the cake to cool for at least 1 hour before slicing and serving.
