Description
This Moist Lemon Coconut Almond Cake is a delightful blend of zesty lemon, creamy coconut, and rich almond flavors baked into a tender, moist cake. Perfect for a refreshing dessert or afternoon treat, it combines almond flour and shredded coconut for texture and depth, complemented by the subtle almond extract and fresh lemon zest for brightness.
Ingredients
Scale
Dry Ingredients
- 1 cup almond flour
- 1 cup all-purpose flour
- 1/2 cup shredded unsweetened coconut
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1/2 cup coconut milk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper to ensure easy removal of the cake.
- Mix Dry Ingredients: In a medium bowl, whisk together the almond flour, all-purpose flour, shredded coconut, baking powder, baking soda, and salt until well combined.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until the mixture is light, fluffy, and pale in color, which helps create a tender texture.
- Add Eggs: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition to incorporate thoroughly.
- Combine Wet Ingredients: Stir in the coconut milk, fresh lemon juice, lemon zest, vanilla extract, and almond extract into the wet mixture, ensuring an even blend of flavors.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing gently until just combined to avoid overmixing and a tough cake.
- Pour Batter into Pan: Transfer the batter into the prepared cake pan and smooth the top using a spatula for even baking.
- Bake the Cake: Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool the Cake: Allow the cake to cool in the pan for about 10 minutes before carefully transferring it to a wire rack to cool completely. This helps prevent the cake from breaking.
Notes
- Sprinkle toasted shredded coconut on top for added texture and a nutty flavor enhancement.
- A light lemon glaze made from powdered sugar and fresh lemon juice complements the cake beautifully, enhancing its citrus notes.
- Store the cake covered at room temperature for up to 2 days, or refrigerate to maintain freshness for a longer period.
