Easy Lemon Coconut Almond Cake
Recipe video above. Many people have tried this now and no one thinks of it as a gluten free cake. It's just a delicious cake! Coconut and lemon is a lovely flavour combination with the subtle flavour of almond meal. Lovely springy, moist crumb like the fan-favourite orange cake. Bonus: Just about the fastest, easiest cake recipe I know!1 1/2 tsp of lemon zest mightn't sound like much but the lemon flavour comes through just the right amount, in my opinion. :)
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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, Note 2))
- 1 1/2 cups almond meal ((ground almond, Note 1))
- 1/4 tsp cooking/kosher salt
- 1 tsp baking powder
- 3/4 cup desiccated coconut ((US: finely shredded unsweetened coconut))
- 1 1/2 tsp lemon zest ((1 large lemon))
- 1/4 cup flaked almonds (, optional (Note 3))
Instructions
- 1
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.
- 2
Melt butter - Place the butter in a large microwavable bowl and melt in the microwave. Let cool for a couple of minutes.
- 3
Wet ingredients - Add egg, vanilla and sugar and whisk until combined.
- 4
Dry ingredients - Add almond meal, salt, baking powder, coconut and lemon zest. Whisk until combined.
- 5
Bake 40 minutes - Pour into pan. Sprinkle over almonds. Bake 40 minutes. Cool 15 minutes in pan then carefully turn out onto cooling rack.
- 6
Cool at least 1 hour before cutting slices to serve. Moist enough to serve plain - doesn't need cream or anything!