Question 1

1. Can I use only almond flour instead of all-purpose flour?

Accepted Answer

Almond flour adds moisture and a tender crumb, but it lacks the structure that all-purpose flour provides. Using only almond flour can make the cake dense and crumbly. If you want a gluten-free option, consider using a gluten-free baking flour blend instead.

Question 2

2. Can I substitute coconut milk with regular milk?

Accepted Answer

Yes, you can substitute coconut milk with regular milk, but you’ll lose some of the coconut flavor. To enhance the coconut taste, you can add an extra tablespoon of shredded coconut.

Question 3

3. Is there a way to make this cake dairy-free?

Accepted Answer

Yes, substitute the butter with a plant-based margarine or coconut oil. Ensure the coconut milk you’re using is dairy-free as well.

Question 4

4. What if I don’t have fresh lemons?

Accepted Answer

You can use bottled lemon juice, but fresh lemons provide a brighter, more natural flavor. If possible, also add some dried lemon zest for flavor if you don’t have fresh lemons.

Question 5

5. Can I skip the lemon glaze?

Accepted Answer

Absolutely! The cake is delicious on its own. The glaze adds an extra burst of lemon flavor and a sweet finish, but it’s entirely optional.

lemon coconut almond cake

Easy lemon coconut almond cake