Easy lemon coconut almond cake
This easy lemon coconut almond cake is a moist and flavorful dessert, perfect for any occasion.
Equipment
- microwave
- Mixing Bowl
- Whisk
- cake pan
Ingredients
Butter and Eggs
- 150 g unsalted butter
- 4 large eggs at room temp
Flavorings and Sweeteners
- 1 teaspoon vanilla extract
- ¾ cup caster sugar superfine sugar
Dry Ingredients
- 1 ½ cups almond meal ground almond
- ¼ teaspoon cooking/kosher salt
- 1 teaspoon baking powder
- ¾ cup desiccated coconut finely shredded unsweetened
- 1 ½ teaspoon lemon zest from 1 large lemon
Optional Toppings
- ¼ cup flaked almonds optional
Instructions
Baking Steps
- Preheat oven to 180°C/350°F (160°C fan). Grease a 20cm/8” round cake pan (or springform pan) with butter then line with paper.
- Melt butter – Place the butter in a large microwavable bowl and melt in the microwave. Let cool for a couple of minutes.
- Wet ingredients – Add egg, vanilla and sugar and whisk until combined.
- Dry ingredients – Add almond meal, salt, baking powder, coconut and lemon zest. Whisk until combined.
- Bake 40 minutes – Pour into pan. Sprinkle over almonds. Bake 40 minutes. Cool for 15 minutes in pan then carefully turn out onto cooling rack.
- Cool at least 1 hour before cutting slices to serve. Moist enough to serve plain – doesn't need cream or anything!
Notes
Almond meal is ground almonds, common ingredient used to make gluten-free baked goods. Keep perfectly for 5 days in the fridge if it’s hot.
Nutrition
Serving: 1sliceCalories: 208kcalCarbohydrates: 15gProtein: 3gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 81mgSodium: 73mgPotassium: 103mgFiber: 1gSugar: 13gVitamin A: 392IUVitamin C: 0.4mgCalcium: 34mgIron: 1mg
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