Are you on the hunt for a dessert that is not only easy to make but also irresistibly delicious? Look no further! The Lemon Coconut Almond Cake is a perfect blend of zesty lemon, tropical coconut, and nutty almond flavors, all wrapped up in a cake that’s sure to delight your taste buds. This cake is not only a treat to your palate but also a straightforward recipe that even novice bakers can tackle with confidence. Let’s dive into the details of making this delightful dessert.
Ingredients:
To whip up this delectable cake, you’ll need the following ingredients:
- 150g (approximately 10 tablespoons) unsalted butter
- 4 large eggs (weighing between 55-60g or 2oz each), brought to room temperature
- 1 teaspoon vanilla extract
- 3/4 cup caster sugar (also known as superfine sugar)
- 1 and 1/2 cups almond meal (ground almond)
- 1/4 teaspoon cooking/kosher salt
- 1 teaspoon baking powder
- 3/4 cup desiccated coconut (in the US, look for finely shredded unsweetened coconut)
- 1 and 1/2 teaspoons lemon zest (from about 1 large lemon)
- 1/4 cup flaked almonds (optional, for garnish)
Directions:
Follow these simple steps to create your Lemon Coconut Almond Cake:
- Preparation: Start by preheating your oven to 180°C/350°F (160°C fan). Take a 20cm/8” round cake pan, grease it, and line it with parchment paper to ensure easy removal of the cake after baking.
- Melt the Butter: In a large microwavable bowl, melt the butter. Allow it to cool slightly before proceeding to the next step. This ensures that your eggs don’t cook when combined with the warm butter.
- Combine Wet Ingredients: Whisk the eggs, vanilla extract, and caster sugar into the slightly cooled melted butter. Mix until everything is well combined.
- Add Dry Ingredients: Gradually mix in the almond meal, salt, baking powder, desiccated coconut, and lemon zest. Stir the mixture until it’s smooth and uniform.
- Bake: Pour the batter into your prepared cake pan. If you’re using flaked almonds, sprinkle them on top of the batter. Bake in the preheated oven for 40 minutes. The cake should be golden and a skewer inserted into the center should come out clean.
- Cool: Allow the cake to cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely for about 1 hour. This step is crucial for the cake’s texture and makes it easier to slice.
Serving:
Your Lemon Coconut Almond Cake is now ready to be served and enjoyed! This cake makes for a delightful dessert or a sophisticated addition to your afternoon tea. It serves 10-12 people, making it perfect for gatherings or family desserts. The cake has a calorie count of 208 kcal per serving, allowing you to indulge without overdoing it.
Prep and Cooking Time:
- Preparation Time: 10 minutes
- Cooking Time: 40 minutes
- Total Time: 1 hour 50 minutes
This Lemon Coconut Almond Cake is a testament to the fact that you don’t need to spend hours in the kitchen or be a professional baker to create something truly delicious. The combination of lemon zest, coconut, and almond meal creates a texture and flavor that’s hard to beat. Whether you’re hosting a dinner party, looking for the perfect potluck dessert, or simply craving something sweet and satisfying, this cake is sure to impress. Happy baking!
Easy Lemon Coconut Almond Cake
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 and 1/2 cups almond meal (ground almond)
1/4 tsp cooking/kosher salt
1 tsp baking powder
3/4 cup desiccated coconut (US: finely shredded unsweetened coconut)
1 and 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 and line a 20cm/8” round cake pan.
Melt butter in a large microwavable bowl, then cool slightly.
Whisk in eggs, vanilla, and sugar until combined.
Mix in almond meal, salt, baking powder, coconut, and lemon zest.
Pour into the prepared pan, sprinkle with almonds, and bake for 40 minutes.
Cool in pan for 15 minutes, then transfer to a rack to cool for 1 hour before serving.
Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 1 hour 50 minutes
Kcal: 208 kcal | Servings: 10-12 servings