Simple lemon coconut almond cake

By:Nagi

Revealed:11 Mar ’23Up to date:11 Mar ’23

Many individuals have tried this now and nobody thinks of it as a gluten free cake. It’s only a scrumptious cake! Love the coconut + lemon + almond meal mixture, and the springy, moist crumb. BONUS: Simply concerning the quickest, best cake recipe I do know.

Lemon coconut almond cake

It is a cake that’s as delightfully straightforward to make as it’s scrumptious to eat. Simply put every thing in a bowl and blend! There’s no have to whip softened butter or pull out your electrical beater.

It’s been likened to the fan favorite orange cake in texture – springy but with an interesting moistness about it. And the flavour! Adore, adore, adore the coconut lemon mixture. Concept swiped from my native espresso store the place I’ve been eyeing lemon coconut cake bars for years. That is my copycat.

I don’t really know if theirs is gluten-free. Mine is, as a result of I’ve by no means come throughout a flour-based cake recipe with a crumb as moist as you can also make utilizing almond meal.

Overhead photo to Lemon coconut almond cake

Pouring batter into pan - Lemon coconut almond cake

Lemon coconut almond cake ready to be baked

What you want for this lemon coconut almond cake

Right here’s what you want to make this beautiful cake:

Ingredients in Lemon coconut almond cake

Almond meal (aka floor almonds) – That is uncooked almonds which can be blitzed right into a superb powder. Simply discovered these days, offered within the dried fruit & nut part and well being meals part of grocery shops. Or make your individual by blitzing uncooked, unpeeled, unsalted almonds in a robust blender (I exploit a Vitamix) till it turns into a superb powder.

Almond flour can be used (not as frequent right here in Australia). It’s finer so provides the cake a barely fluffier texture and fewer almond flavour. Hazelnut meal can be substituted although you’ll have beautiful hazelnut flavour as a substitute of almond.
Butter – The fats on this recipe, provides it a ravishing buttery flavour.
Baking powder – That is what makes the cake rise.
Eggs – Be sure they’re at room temperature in order that they incorporate extra simply into the batter.
Coconut – Desiccated coconut which is finely shredded, unsweetened coconut. Customary shredded coconut (which is like superb strands) will work however you’ll get extra coconut texture within the cake. I don’t assume coconut flakes (shavings) will work on this cake, it’s not absorbent sufficient.
Sugar – Use caster / superfine sugar in the event you can as a result of it’s finer so it would dissolve simpler. In any other case, common / granulated sugar can be utilized.
Vanilla extract – For flavour. To not be confused with synthetic vanilla essence which is…effectively, synthetic. So not as good!
Lemon – We’re solely utilizing the zest on this cake, for lovely lemon flavour. As a result of the zest is the place all of the lemon flavour is – the juice is generally simply bitter.
Flaked almonds – for sprinkling on the floor. Provides beautiful texture to the cake, appears good and protects the floor from browning an excessive amount of. However you may skip it you don’t have it!
Salt – Customary inclusion in most of my candy recipes as of late. Only a contact, to deliver out the flavours on this cake. Doesn’t make it salty!

Find out how to make lemon coconut cake

Put every thing in a bowl and MIX! How good would life be if all baking recipes had been this straightforward??? (Although, my waistline begs to vary).

Soften the butter in a bowl utilizing your microwave.
Moist components – Whisk in all the opposite moist components (eggs, vanilla, sugar – sure, sugar is taken into account a moist ingredient in baking as a result of it liquifies when combined with different moist components).
Dry components – Whisk within the almond meal, coconut, baking powder, salt and zest.
Pour it right into a 20cm/8″ lined spherical cake pan. DO NOT skip lining the pan! Even greasing very generously will not be sufficient to cease it from sticking to the pan, irrespective of how non-stick you assume your pan is. (As you might need guessed, I’m talking from first hand expertise right here).
Bake 40 minutes – Sprinkle the floor with almonds then bake for 40 minutes at 180°C/350°F (160°C fan) or till a skewer inserted into the center comes out clear.
Cool for two hours earlier than reducing to serve. I used to be a bit impatient in early variations and located that as a result of the cake is sort of moist, it might seem undercooked in the event you reduce it whereas nonetheless heat. (Nevertheless it’s not undercooked, it simply appears that method in the event you reduce whereas nonetheless sizzling!).

Lemon coconut almond cake fresh out of the oven

Close up of a slice of Lemon coconut almond cake

Close up photo of eating Lemon coconut almond cake

Serve it plain!

Whereas some truffles I like to recommend serving with a dollop of cream, ice cream or different such accompaniment, this can be a cake that positively stands by itself two ft. Nice flavour (lemon + coconut with a touch of almond) with a really moist crumb which is nearly inconceivable to duplicate with flour-based truffles.

So it’s a fantastic cake for taking locations – resembling for a piece morning tea, e book membership, faculty bake sale. Simply reduce and serve. And those that are gluten-intolerant can get pleasure from it too. Although actually, don’t simply make this since you want a gluten-free cake. Make it as a result of it’s only a actually nice cake that occurs to be nearly one of many best, quickest cake recipes I do know. – Nagi x