Description

This Easy Lemon Coconut Almond Cake is a moist and fragrant gluten-free dessert featuring almond meal, desiccated coconut, and fresh lemon zest. Perfectly balanced with a hint of vanilla and topped with crunchy flaked almonds, this cake is simple to prepare and requires no frosting, making it an ideal treat for any occasion.

Ingredients

Scale

Wet Ingredients

150g / 10 tbsp unsalted butter
4 large eggs (55-60g/2oz each), at room temperature
1 tsp vanilla extract
3/4 cup caster sugar (superfine sugar)

Dry Ingredients

1 1/2 cups almond meal (ground almonds)
1/4 tsp cooking/kosher salt
1 tsp baking powder
3/4 cup desiccated coconut (finely shredded unsweetened coconut)
1 1/2 tsp lemon zest (from 1 large lemon)

Topping

1/4 cup flaked almonds (optional)

Instructions

Preheat the oven: Preheat your oven to 180°C (350°F) or 160°C (fan). Grease a 20cm/8-inch round cake pan or springform pan with butter, then line it with parchment paper to prevent sticking.
Melt the butter: Place the unsalted butter in a large microwave-safe bowl and melt it in the microwave. Allow it to cool slightly for a couple of minutes to avoid cooking the eggs prematurely.
Combine wet ingredients: Add the room-temperature eggs, vanilla extract, and caster sugar to the melted butter. Whisk thoroughly until all ingredients are fully combined and smooth.
Add dry ingredients: To the wet mixture, add the almond meal, salt, baking powder, desiccated coconut, and freshly grated lemon zest. Whisk everything together until you have a uniform batter.
Bake the cake: Pour the batter into the prepared cake pan and sprinkle the flaked almonds evenly over the top if using. Bake in the preheated oven for 40 minutes, or until a skewer inserted into the center comes out clean and the top is golden brown.
Cool the cake: Let the cake cool in the pan for about 15 minutes, then carefully turn it out onto a wire cooling rack. Allow it to cool completely, at least 1 hour, before slicing to serve. The cake is moist and flavorful enough to enjoy on its own without additional frosting or cream.

Notes

Almond meal used is ground almonds which provides moisture and a dense, rich texture.
Caster sugar (superfine sugar) helps the sugar dissolve quickly and creates a smooth crumb.
Flaked almonds are optional but add a nice crunchy topping to contrast the moist cake texture.
Ensure eggs are at room temperature to help emulsify the batter and create a tender crumb.
Do not rush cooling before slicing; it improves cake texture and prevents crumbling.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: Western

Keywords: Lemon cake, Coconut cake, Almond cake, Gluten-free cake, Easy cake recipe, Moist cake, Citrus dessert