Description
This Lemon-Coconut Almond Cake is a moist, flavorful treat packed with citrusy brightness, nutty richness, and tropical coconut charm. It’s gluten-free, easy to make, and perfect for any occasion.
Ingredients
Scale
- 1 ½ cups almond flour
- ½ cup shredded coconut
- 4 large eggs
- Zest from 2 lemons
- ¼ cup fresh lemon juice
- ¾ cup sugar
- ½ cup (1 stick) butter, melted and cooled
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a large bowl, whisk together eggs and sugar until light and fluffy. Stir in melted butter, lemon juice, lemon zest, and vanilla extract until smooth.
- In a separate bowl, mix almond flour, shredded coconut, and baking powder.
- Fold the dry mixture into the wet ingredients until just combined.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
- Let cool in the pan for 10 minutes, then transfer to a wire rack. Garnish with extra shredded coconut or lemon slices if desired.
- Slice and serve at room temperature. Optionally, dust with powdered sugar or serve with whipped cream.
Notes
- Use fresh lemon juice and zest for the best flavor.
- Lightly toast the coconut for extra aroma and texture.
- Store in an airtight container to keep it moist for days.
- This cake freezes beautifully—wrap tightly and thaw overnight.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18g
- Sodium: 90mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 85mg
Keywords: lemon almond cake, coconut cake, gluten-free dessert, lemon cake, almond flour cake