Easy Lemon Coconut Almond Cake
Total Time
1 hour and 50 minutes
Prep Time
10 minutes
Cook Time
40 minutes
Rating
4.97 out of 5 stars
(167)
Ingredients
10 servings
- 150g / 10 tbsp unsalted butter
- 4 large eggs (55-60g/2oz each), at room temp)
- 1 tsp vanilla extract
- 3/4 cup caster sugar (superfine sugar, Note 2)
- 1 1/2 cups almond meal (ground almond, Note 1)
- 1/4 tsp cooking/kosher salt
- 1 tsp baking powder
- 3/4 cup desiccated coconut (US: finely shredded unsweetened coconut)
- 1 1/2 tsp lemon zest (1 large lemon)
- 1/4 cup flaked almonds (, optional (Note 3)
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Preparation
Step 1
Preheat oven to 180°C/350°F (160°C fan). Grease a 20cm/8” round cake pan (or springform pan) with butter then line with paper.
Step 2
Melt butter - Place the butter in a large microwavable bowl and melt in the microwave. Let cool for a couple of minutes.
Step 3
Wet ingredients - Add egg, vanilla and sugar and whisk until combined.
Step 4
Dry ingredients - Add almond meal, salt, baking powder, coconut and lemon zest. Whisk until combined.
Step 5
Bake 40 minutes - Pour into pan. Sprinkle over almonds. Bake 40 minutes. Cool 15 minutes in pan then carefully turn out onto cooling rack.
Step 6
Cool at least 1 hour before cutting slices to serve. Moist enough to serve plain - doesn't need cream or anything!
Step 7
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