Food

Straightforward lemon coconut almond cake

March 13, 2023

141

By:Nagi

Printed:11 Mar ’23Up to date:12 Mar ’23

Many individuals have tried this now and nobody thinks of it as a gluten free cake. It’s only a scrumptious cake! Love the coconut + lemon + almond meal mixture, and the springy, moist crumb. BONUS: Simply concerning the quickest, best cake recipe I do know.

Lemon coconut almond cake

This can be a cake that’s as delightfully straightforward to make as it’s scrumptious to eat. Simply put all the things in a bowl and blend! There’s no must whip softened butter or pull out your electrical beater.

It’s been likened to the fan favorite orange cake in texture – springy but with an interesting moistness about it. And the flavour! Adore, adore, adore the coconut lemon mixture. Concept swiped from my native espresso store the place I’ve been eyeing lemon coconut cake bars for years. That is my copycat.

I don’t really know if theirs is gluten-free. Mine is, as a result of I’ve by no means come throughout a flour-based cake recipe with a crumb as moist as you may make utilizing almond meal.

Overhead photo to Lemon coconut almond cake

Pouring batter into pan - Lemon coconut almond cake

Lemon coconut almond cake ready to be baked

What you want for this lemon coconut almond cake

Right here’s what you could make this pretty cake:

Ingredients in Lemon coconut almond cake

Almond meal (aka floor almonds) – That is uncooked almonds which can be blitzed right into a effective powder. Simply discovered these days, bought within the dried fruit & nut part and well being meals part of grocery shops. Or make your personal by blitzing uncooked, unpeeled, unsalted almonds in a strong blender (I exploit a Vitamix) till it turns into a effective powder.

Almond flour can be used (not as frequent right here in Australia). It’s finer so provides the cake a barely fluffier texture and fewer almond flavour. Hazelnut meal can be substituted although you’ll have pretty hazelnut flavour as an alternative of almond.
Butter – The fats on this recipe, provides it an exquisite buttery flavour.
Baking powder – That is what makes the cake rise.
Eggs – Be certain that they’re at room temperature so that they incorporate extra simply into the batter.
Coconut – Desiccated coconut which is finely shredded, unsweetened coconut. Normal shredded coconut (which is like effective strands) will work however you’ll get extra coconut texture within the cake. I don’t assume coconut flakes (shavings) will work on this cake, it’s not absorbent sufficient.
Sugar – Use caster / superfine sugar when you can as a result of it’s finer so it’ll dissolve simpler. In any other case, common / granulated sugar can be utilized.
Vanilla extract – For flavour. To not be confused with synthetic vanilla essence which is…nicely, synthetic. So not as good!
Lemon – We’re solely utilizing the zest on this cake, for lovely lemon flavour. As a result of the zest is the place all of the lemon flavour is – the juice is usually simply bitter.
Flaked almonds – for sprinkling on the floor. Provides pretty texture to the cake, appears good and protects the floor from browning an excessive amount of. However you’ll be able to skip it you don’t have it!
Salt – Normal inclusion in most of my candy recipes today. Only a contact, to carry out the flavours on this cake. Doesn’t make it salty!

make lemon coconut cake

Put all the things in a bowl and MIX! How good would life be if all baking recipes had been this straightforward??? (Although, my waistline begs to vary).

Soften the butter in a bowl utilizing your microwave.
Moist substances – Whisk in all the opposite moist substances (eggs, vanilla, sugar – sure, sugar is taken into account a moist ingredient in baking as a result of it liquifies when combined with different moist substances).
Dry substances – Whisk within the almond meal, coconut, baking powder, salt and zest.
Pour it right into a 20cm/8″ lined spherical cake pan. DO NOT skip lining the pan! Even greasing very generously will not be sufficient to cease it from sticking to the pan, regardless of how non-stick you assume your pan is. (As you may need guessed, I’m talking from first hand expertise right here).
Bake 40 minutes – Sprinkle the floor with almonds then bake for 40 minutes at 180°C/350°F (160°C fan) or till a skewer inserted into the center comes out clear.
Cool for 1 hour earlier than chopping to serve. I used to be a bit impatient in early variations and located that as a result of the cake is kind of moist, it could actually seem undercooked when you minimize it whereas nonetheless heat. (But it surely’s not undercooked, it simply appears that method when you minimize whereas nonetheless scorching!).

Lemon coconut almond cake fresh out of the oven

Close up of a slice of Lemon coconut almond cake

Close up photo of eating Lemon coconut almond cake

Serve it plain!

Whereas some muffins I like to recommend serving with a dollop of cream, ice cream or different such accompaniment, it is a cake that undoubtedly stands by itself two toes. Nice flavour (lemon + coconut with a touch of almond) with a really moist crumb which is just about not possible to copy with flour-based muffins.

So it’s an ideal cake for taking locations – corresponding to for a piece morning tea, ebook membership, college bake sale. Simply minimize and serve. And those that are gluten-intolerant can take pleasure in it too. Although truthfully, don’t simply make this since you want a gluten-free cake. Make it as a result of it’s only a actually nice cake that occurs to be nearly one of many best, quickest cake recipes I do know. – Nagi x

Watch how you can make it

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