Healthy and Moist Lemon Coconut Almond Cake
This lemon coconut almond cake is a delightful blend of bright citrus flavors, moist texture, and nutrient-rich ingredients, making it a healthy choice for dessert lovers.
Ingredients
- 150g / 10 tbsp unsalted butter
- 4 large eggs (55-60g / 2 oz each), at room temp
- 1 tsp vanilla extract
- 3/4 cup caster sugar (superfine sugar)
- 1 1/2 cups almond meal (ground almond)
- 1/4 tsp kosher or cooking salt
- 1 tsp baking powder
- 3/4 cup desiccated coconut (unsweetened shredded coconut)
- 1 1/2 tsp lemon zest (from 1 large lemon)
- 1/4 cup flaked almonds (optional)
Instructions
- Preheat your oven to 180°C/350°F (or 160°C fan). Grease a 20cm/8” round cake pan or springform pan with butter, then line it with parchment paper.
- In a large microwavable bowl, melt the butter. Let it cool for 2-3 minutes to prevent curdling when combined with eggs.
- Add the eggs, vanilla extract, and sugar to the melted butter. Whisk together until smooth and well combined.
- In the same bowl, add the almond meal, salt, baking powder, desiccated coconut, and lemon zest. Whisk until the batter is fully integrated and lump-free.
- Pour the batter into the prepared cake pan. If desired, sprinkle flaked almonds evenly over the top for added texture and visual appeal.
- Bake in the preheated oven for 40 minutes, or until the top is golden and a skewer inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes, then carefully transfer it to a cooling rack. Let it cool completely (at least 1 hour) before slicing and serving.