Lemon Coconut Almond Cake
A moist one bowl cake made with almond meal, shredded coconut, and fresh lemon zest, baked in an 8 inch pan.
Equipment
- 8 inch round cake pan or springform pan
- Parchment paper
- Large microwave safe bowl
- Whisk
- Wire rack
Ingredients
Main Ingredients
- 10 tbsp unsalted butter melted
- 4 large eggs room temperature
- 1 tsp vanilla extract
- ¾ cup superfine sugar
- 1 ½ cup almond meal ground almonds
- ¼ tsp kosher salt
- 1 tsp baking powder
- ¾ cup unsweetened shredded coconut finely shredded
- 1 ½ tsp lemon zest from 1 large lemon
- ¼ cup sliced almonds optional, for the top
Instructions
Cooking
- Prepare the pan. Heat the oven to 350 degrees F. Butter an 8 inch pan and line the base with parchment.
- Make the batter. Whisk the cooled melted butter with the eggs, vanilla, and sugar, then stir in the almond meal, salt, baking powder, coconut, and lemon zest until smooth.
- Bake. Pour into the pan, top with sliced almonds, and bake about 40 minutes until golden and a skewer comes out clean.
- Cool. Rest in the pan 15 minutes, turn out onto a rack, and cool at least 1 hour before slicing.
Notes
Substitutions: Almond flour can replace almond meal. Use unsweetened coconut for the best balance.
Tips: Cool the melted butter and measure the almond meal carefully.
Storage: Cover at room temperature up to 2 days, refrigerate up to 5 days, or freeze up to 3 months.