Description
This Lemon Coconut Almond Cake is a moist, gluten-free dessert bursting with zesty lemon flavor and the rich texture of almond and coconut. Perfect for any occasion, it’s simple to make and can be enjoyed with or without frosting.
Ingredients
Scale
- 200 g butter unsalted
- 4 eggs room temperature
- 1 teaspoon vanilla extract
- 180 g (1 ½ cups) almond meal
- 70 g (⅔ cup) desiccated coconut
- ¼ teaspoon salt
- 275 g (1 ¼ cups) caster sugar superfine sugar
- 30 g (2 tbs) flaked almonds
- icing sugar to dust over the top
Instructions
-
Preheat oven to 180 degrees celsius (fan-forced). Grease and line a 20cm round spring form cake tin with baking paper and set aside.
-
Place the butter into a large microwave-safe bowl. Melt on 50% power for 2-3 minutes (in 30 second bursts) or until melted. Allow to cool slightly.
-
Add the eggs and vanilla extract and beat with hand-held beaters or a stand mixer until combined.
-
Add the almond meal, coconut, salt and caster sugar and stir to combine.
-
Pour the mixture into the prepared cake tin.
-
Sprinkle the flaked almonds over the top and bake for 50 minutes or until cake springs back when pressed. Allow to cool in the pan.
-
Dust with icing sugar before serving (optional).
- Prep Time: 10minutes
- Cook Time: 50minutes
- Category: Cakes, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 368kcal
Keywords: Lemon Coconut Almond Cake