Easy Lemon Coconut Almond Cake Recipe 🍋🥥🌰
A light and flavorful cake with the perfect balance of zesty lemon, nutty almonds, and sweet coconut! Moist, fragrant, and topped with a delicate glaze, this cake is perfect for any occasion—whether it’s a cozy afternoon treat or a special dessert. ✨
Ingredients:
- 1 ½ cups almond flour
- ½ cup all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 tsp vanilla extract
- Zest of 1 lemon
- ¼ cup fresh lemon juice
- ½ cup shredded coconut
- ½ cup milk
For the Glaze:
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- ¼ cup toasted coconut flakes (for garnish)
Instructions:
Preheat and Prepare:
Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
Mix the Dry Ingredients:
In a bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt. Set aside.
Prepare the Batter:
In a large bowl, beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
Combine and Bake:
Gradually mix the dry ingredients into the wet ingredients, alternating with the milk. Fold in the shredded coconut. Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Glaze and Serve:
Let the cake cool completely before drizzling with lemon glaze. Sprinkle with toasted coconut flakes for an extra touch. Slice and enjoy this citrusy, nutty delight!
🍽️ Prep Time: 15 minutes | Bake Time: 35 minutes | Total Time: 50 minutes
🍽️ A delightful blend of