Easy lemon coconut almond cake Recipe

Here’s a simple and delicious recipe for Easy Lemon Coconut Almond Cake. This moist and flavorful cake is perfect for dessert or as a sweet treat with your afternoon tea.

Ingredients:

• For the Cake:
  • 1 cup almond flour
  • 1 cup shredded coconut (unsweetened)
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • Zest of 1 lemon
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
• For the Glaze (optional):
  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • Lemon zest for garnish (optional)

Instructions:

1. Preheat the Oven:

• Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.

2. Mix Dry Ingredients:

• In a mixing bowl, combine the almond flour, shredded coconut, baking powder, and salt. Set aside.

3. Cream Butter and Sugar:

• In a separate large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.

4. Add Eggs and Flavorings:

• Add the eggs one at a time, mixing well after each addition.
• Then, mix in the lemon juice, lemon zest, and vanilla extract until combined.

5. Combine Wet and Dry Ingredients:

• Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined. Be careful not to overmix.

6. Bake:

• Pour the batter into the prepared cake pan and smooth the top.
• Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool:

• Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

8. Prepare the Glaze (Optional):

• In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more sugar or lemon juice as needed.

9. Glaze the Cake:

• Once the cake is completely cooled, drizzle the glaze over the top. Garnish with additional lemon zest if desired.

Tips:

• For extra flavor, consider adding a pinch of salt to the glaze.
• This cake pairs wonderfully with fresh berries or whipped cream on the side.
• Store any leftovers in an airtight container at room temperature for up to 3 days.

Enjoy your Easy Lemon Coconut Almond Cake, a delightful treat bursting with citrusy and nutty flavors!