recipetineats5.0
Easy Lemon Coconut Almond Cake
Recipe video above. Many people have tried this now and no one thinks of it as a gluten free cake. It's just a delicious cake! Coconut and lemon is a lovely flavour combination with the subtle flavour of almond meal. Lovely springy, moist crumb like the fan-favourite orange cake. Bonus: Just about the fastest, easiest cake recipe I know!1 1/2 tsp of lemon zest mightn't sound like much but the lemon flavour comes through just the right amount, in my opinion. :)
👥 10 Servings⏱️ Prep & Cook: 1h 50m⏳ Prep: 10 min🔥 Cook: 40 min👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●microwave
- ●whisk
📝 Preparation Steps
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.
2
Melt butter - Place the butter in a large microwavable bowl and melt in the microwave. Let cool for a couple of minutes.
3
Wet ingredients - Add egg, vanilla and sugar and whisk until combined.
4
Dry ingredients - Add almond meal, salt, baking powder, coconut and lemon zest. Whisk until combined.
baking powder1 tsp
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.
6
Cool at least ⏱️ 1 hour before cutting slices to serve. Moist enough to serve plain - doesn't need cream or anything!
Nutrition Facts
calories
208 kcal
fat Content
16 g
serving Size
1 serving
fiber Content
1 g
sugar Content
13 g
sodium Content
73 mg
protein Content
3 g
trans Fat Content
0.4 g
cholesterol Content
81 mg
carbohydrate Content
15 g
saturated Fat Content
10 g
unsaturated Fat Content
5 g
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