Easy Lemon Coconut Almond Cake
A delightful and simple dessert bursting with flavors of lemon, coconut, and almond, perfect for any occasion.
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.
Notes
Store leftovers in an airtight container at room temperature for up to three days. Refrigerate for up to a week, or freeze for a couple of months wrapped well.