Lemon Coconut Almond Cake: A Refreshing Twist on a Classic Treat
If you’re in the mood for a cake that’s as refreshing as it is indulgent, look no further than the Lemon Coconut Almond Cake. This unique dessert is a perfect blend of zesty lemon, rich coconut, and nutty almond, making it a treat for the senses. With its moist texture and balanced flavors, this cake is a wonderful option for both casual gatherings and special occasions. Whether you’re pairing it with tea, serving it as a dinner party dessert, or simply enjoying it on a quiet afternoon, this cake is sure to impress.
The best part? It’s surprisingly simple to make. By combining a few pantry staples with fresh lemon zest and coconut milk, you can create a bakery-quality cake that’s bursting with flavor and personality. In this blog, we’ll guide you through each step, sharing tips and tricks to make your Lemon Coconut Almond Cake absolutely perfect. Let’s get baking!
Here’s the Lemon Coconut Almond Cake recipe in a table format:
| Lemon Coconut Almond Cake Recipe |
|---|
| Prep Time 20 minutes |
| Cook Time 35-40 minutes |
| Servings 8-10 slices |
Ingredients
| Cake Ingredients | Amount | Lemon Glaze (Optional) | Amount |
|---|---|---|---|
| Almond flour | 1 cup (120g) | Powdered sugar | 1 cup (120g) |
| All-purpose flour | 1 cup (130g) | Fresh lemon juice | 2-3 tbsp |
| Unsweetened shredded coconut | 1/2 cup (45g) | ||
| Granulated sugar | 1 1/2 cups (300g) | ||
| Coconut milk | 3/4 cup (180ml) | ||
| Unsalted butter, softened | 1/2 cup (115g) | ||
| Large eggs | 4 | ||
| Lemon zest | 2 tbsp | ||
| Fresh lemon juice | 1/4 cup (60ml) | ||
| Vanilla extract | 1 tsp | ||
| Baking powder | 1 tsp | ||
| Salt | 1/4 tsp |
Instructions
| Step | Instructions |
|---|---|
| 1. Preheat Oven | Preheat to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper. |
| 2. Prepare the Batter | – Cream the butter and sugar until fluffy. |
| – Add eggs one at a time, then mix in lemon zest, lemon juice, and vanilla extract. | |
| – In a separate bowl, combine almond flour, all-purpose flour, shredded coconut, baking powder, and salt. | |
| – Alternate adding dry ingredients and coconut milk to the wet mixture until combined. | |
| 3. Bake | Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. |
| 4. Cool and Glaze (Optional) | – Allow the cake to cool completely. |
| – For the glaze, whisk together powdered sugar and lemon juice until smooth, then drizzle over the cooled cake. |
Serving Suggestions
| With | Serve with |
|---|---|
| Fresh berries, whipped cream, or vanilla ice cream | Enhances flavor and texture |
Storage
| Storage Method | Duration |
|---|---|
| Room Temperature | Store in an airtight container for up to 3 days. |
| Refrigerator | Refrigerate for up to a week. |
| Freezer | Wrap (unglazed) in plastic wrap and foil; freeze for up to 3 months. Thaw overnight in the fridge before serving. |
Delicious Blondies Recipe by Mary Berry
Blondies are a delightful, chewy, and gooey treat that resemble brownies but with a sweet, caramel-like flavor. They’re perfect for those who love a rich, buttery dessert. Inspired by Mary Berry’s classic baking style, this recipe is straightforward and easy to follow, ensuring you get perfect blondies every time. Let’s dive into this delicious recipe!
This is a brief synopsis of the Lemon Coconut Almond Cake recipe:
Recipe for Lemon Coconut Almond Cake
Components
Regarding the Cake:
One cup of almond flour
One cup of flour for all purposes
Half a cup of unsweetened coconut shreds
One and a half cups of granulated sugar
- 3/4 cup of coconut milk
Half a cup of softened unsalted butter
Four big eggs
Two tablespoons of lemon zest
1/4 cup of freshly squeezed lemon juice
One teaspoon of vanilla extract
One teaspoon of baking powder
1/4 teaspoon of salt
For the optional lemon glaze:
One cup of sugar powder
2–3 tablespoons of fresh lemon juice
Guidelines
- First, preheat the oven. Warm up to 175°C (350°F). Coat a 9-inch round cake pan with flour and grease.
Second, Prepare the batter:
Beat sugar and butter till light and fluffy.
One by one, add the eggs, followed by the lemon juice, zest, and vanilla.
Almond flour, all-purpose flour, baking powder, salt, and shredded coconut should all be combined in a different basin.
In the wet mixture, gradually add the dry ingredients and coconut milk in turn.
- Bake: Fill the pan with batter, then bake it for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- (Optional) Cool and Glaze: Allow the cake to cool before preparing the glaze by combining powdered sugar and lemon juice. Drizzle the cake with glaze when it has cooled.
Storage and Serving
Serve with berries or whipped cream.
Store in the refrigerator for a week, at room temperature for three days, or frozen (without glaze) for up to three months.
Savor your nutty, tart, and wonderful cake!
