Easy Lemon Coconut Almond Cake
A moist and tender lemon coconut almond cake made with almond meal and fresh lemon zest. Naturally gluten-free and perfect for any occasion.
Ingredients
- 150 g unsalted butter
- 4 large eggs room temperature
- 1 tsp vanilla extract
- 3/4 cup caster sugar superfine sugar
- 1 1/2 cups almond meal ground almonds
- 1/4 tsp salt
- 1 tsp baking powder
- 3/4 cup desiccated coconut unsweetened, finely shredded
- 1 1/2 tsp lemon zest from 1 large lemon
- 1/4 cup flaked almonds optional, for topping
Instructions
- Preheat oven to 180°C (350°F) or 160°C fan. Grease and line a 20cm (8-inch) round cake pan with parchment paper.
- Melt butter in a large microwave-safe bowl. Let it cool slightly.
- Mix wet ingredients – Add eggs, vanilla extract, and sugar to the melted butter. Whisk until smooth and combined.
- Add dry ingredients – Stir in almond meal, salt, baking powder, desiccated coconut, and lemon zest. Mix until fully combined. Do not overmix.
- Bake – Pour batter into prepared pan. Sprinkle flaked almonds on top if using. Bake for 40 minutes or until a toothpick inserted in the center comes out clean.
- Cool – Let cool in the pan for 15 minutes. Transfer to a wire rack and cool for at least 1 hour before slicing.
Notes
- Ensure eggs are at room temperature for better texture.
- Cake is naturally gluten-free, but always check ingredient labels.
- Store in an airtight container for up to 3 days at room temperature.
- Can be frozen for up to 2 months.
- Approx. 320 kcal per slice