Easy Lemon Coconut Almond Cake

If you’re looking for a delightful dessert that’s easy to make, the Easy Lemon Coconut Almond Cake is the perfect choice. This cake has a moist texture and a burst of flavor from fresh lemon and coconut. Whether you’re baking for a special occasion or just for yourself, this recipe will quickly become a favorite.

Why Make This Recipe

This Easy Lemon Coconut Almond Cake stands out for its simplicity and deliciousness. It requires only a few ingredients, making it ideal for beginner bakers or anyone who wants a quick and satisfying treat. The combination of almond meal and coconut gives a unique flavor and texture, while the lemon adds a refreshing zest that brightens the cake. Plus, it doesn’t need any frosting, making it a fuss-free option for your dessert table.

How to Make Easy Lemon Coconut Almond Cake

Making this lovely cake involves simple steps that anyone can follow. Here’s how to do it:

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 oven to 180°C/350°F (160°C fan): Grease a 20cm/8” round cake pan (or springform pan) with butter and line it with paper.
Melt butter: Place the butter in a large microwavable bowl and melt it in the microwave. Let it cool for a couple of minutes.
Wet ingredients: Add the eggs, vanilla, and sugar to the melted butter. Whisk until combined.
Dry ingredients: Add almond meal, salt, baking powder, coconut, and lemon zest. Whisk until everything is well combined.
Bake for 40 minutes: Pour the batter into the prepared pan. Sprinkle flaked almonds on top if using. Bake for about 40 minutes. Once done, cool in the pan for 15 minutes, then carefully turn out onto a cooling rack.
Let it cool: Cool at least 1 hour before cutting slices to serve. The cake is moist enough to enjoy plain—no cream or extra toppings needed!

How to Serve Easy Lemon Coconut Almond Cake

This cake can be served as a sweet treat any time of day. Enjoy it with your morning coffee or serve it as a dessert after lunch or dinner. It pairs wonderfully with a cup of tea, making it a perfect addition to an afternoon tea gathering. You might want to sprinkle a bit of powdered sugar on top for a touch of elegance.

How to Store Easy Lemon Coconut Almond Cake

Store the cake in an airtight container at room temperature for up to three days. If you want to keep it fresh for longer, you can store it in the fridge for up to a week. Just remember to allow it to come to room temperature before serving for the best flavor and texture.

Tips to Make Easy Lemon Coconut Almond Cake

Ensure your eggs are at room temperature; they mix better with the other ingredients.
For a more intense lemon flavor, add extra lemon zest.
Be careful not to overbake; check the cake a few minutes before the suggested baking time to ensure it remains moist.

Variations

You can customize this cake by adding a different zest, like orange or lime, for a unique flavor twist. You could also experiment with different mix-ins like dried fruits or chocolate chips.

FAQs

1. Can I replace almond meal with regular flour?
While you can use regular flour, it will change the texture and flavor of the cake. Almond meal gives a moist, nutty flavor that is unique.

2. Is this cake suitable for gluten-free diets?
Yes! Since the cake is made with almond meal instead of flour, it is naturally gluten-free.

3. Can I freeze the Easy Lemon Coconut Almond Cake?
Absolutely! You can wrap individual slices in plastic wrap and store them in the freezer for up to three months. Just thaw them at room temperature before serving.

Enjoy baking and savoring this Easy Lemon Coconut Almond Cake! It’s sure to impress your friends and family with its delightful flavor and simple preparation.