Easy lemon coconut almond cake Recipe

Easy Lemon Coconut Almond Cake is a moist, fragrant, and slightly tropical cake that combines the bright zest of lemon, the richness of coconut, and the nutty flavor of almonds. It’s simple to make and perfect for any occasion, whether for a dessert or a snack. Here’s a straightforward recipe to whip up this delicious cake:

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup almond flour (or ground almonds)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar (or coconut sugar for a less sweet alternative)
• 2 large eggs
• 1/2 cup coconut milk (or regular milk)
• 1/4 cup desiccated coconut (unsweetened)
• 2 tablespoons fresh lemon juice
• Zest of 1 lemon
• 1 teaspoon vanilla extract
• 1/4 cup sliced almonds (for topping, optional)

For the Lemon Glaze (optional):

• 1/2 cup powdered sugar
• 1 tablespoon fresh lemon juice

Instructions:

1. Preheat the Oven:

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

2. Mix Dry Ingredients:

• In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Set aside.

3. Cream Butter and Sugar:

• In a large bowl, use an electric mixer to beat together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

4. Add Wet Ingredients:

• Add the eggs, one at a time, beating well after each addition.
• Stir in the coconut milk, lemon juice, lemon zest, and vanilla extract until the mixture is smooth.

5. Combine Wet and Dry Ingredients:

• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
• Fold in the desiccated coconut to evenly distribute it throughout the batter.

6. Bake the Cake:

• Pour the cake batter into the prepared cake pan. Smooth the top with a spatula.
• Sprinkle the sliced almonds (optional) on top of the batter for a crunchy, golden topping.
• Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean, and the cake is golden on top.

7. Make the Lemon Glaze (Optional):

• While the cake is cooling, whisk together the powdered sugar and lemon juice until smooth. You can adjust the amount of lemon juice to get your desired glaze consistency.

8. Cool and Serve:

• Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
• Once cooled, drizzle the lemon glaze over the top for extra sweetness and flavor (if using).
• Slice and enjoy!

Tips:

• Add a Coconut Twist: For extra coconut flavor, you can add sweetened shredded coconut to the batter along with the desiccated coconut.
• Lemon Variations: For more lemon flavor, you can increase the amount of lemon juice and zest or add a bit of lemon extract to the batter.
• For a Nut-Free Version: You can substitute the almond flour with more all-purpose flour if you prefer a nut-free cake.
• Storage: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to 5 days. It also freezes well for up to 2 months.

This Easy Lemon Coconut Almond Cake is light, moist, and full of refreshing citrus flavor, making it a great addition to any dessert table or a treat for tea time! Enjoy!