Tangy Lemon Coconut Almond Cake Recipe: Zesty Delight

Baking brings pure joy, especially when crafting a delightful lemon coconut almond cake recipe that sparkles with tropical brightness.

Zesty lemons dance with sweet coconut and rich almonds in this irresistible dessert.

Each slice promises a burst of sunshine and warmth on your plate.

The combination of tangy citrus and nutty undertones creates a harmonious flavor profile that delights the senses.

Soft, moist textures mingle with delicate crumbs that practically melt on your tongue.

Whipping up this cake requires minimal effort but delivers maximum satisfaction.

You’ll want to savor every single crumb of this incredible treat.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 1 hour 50 minutes

Calories: 320 kcal

Servings: 9

Ingredients for Lemon Coconut Almond Cake

• Unsalted Butter: Creates rich, tender crumb with smooth mouthfeel and enhances overall cake flavor.
• Almond Meal: Provides nutty depth, gluten-free foundation, and delicate texture to the cake.
• Eggs: Binds ingredients, adds structure, and contributes to light, airy consistency.
• Caster Sugar: Sweetens and helps create soft, delicate cake texture with fine granulation.
• Baking Powder: Ensures proper rising and guarantees soft, fluffy cake structure.
• Cooking Salt: Balances sweetness and heightens other flavor profiles in the cake.

• Vanilla Extract: Adds warm, complex aromatic undertone to complement nutty and citrus notes.
• Lemon Zest: Introduces bright, zesty citrus punch and aromatic freshness to the cake.
• Desiccated Coconut: Provides tropical sweetness, textural interest, and subtle nutty undertone.

• Flaked Almonds: Creates crunchy topping, adds visual appeal, and introduces extra nutty dimension.

What You’ll Need for This Zesty Bake

• Large microwavable bowl: Perfect for mixing ingredients and melting butter safely.
• Whisk: Essential for combining eggs, vanilla, and sugar smoothly.
• Measuring cups and spoons: Crucial for accurate ingredient measurements.
• 20cm/8: Specific size needed for proper cake shape and baking.
• Grater: Useful for zesting fresh lemon.
• Cooling rack: Helps cake cool evenly and prevents soggy bottom.
• Oven: Necessary for baking the cake at the right temperature.
• Spatula: Helps transfer and spread batter into the pan evenly.

How to Bake a Coconut Almond Masterpiece

Sunny Citrus Coconut Dream

• Oven Preparation Cozy kitchen setup with warm, inviting atmosphere ready for baking adventure.
• Butter Transformation Gently melt butter in spacious mixing bowl, allowing it to cool and become silky smooth.
• Flavor Fusion Whisk together creamy eggs, aromatic vanilla, and sweet sugar until beautifully blended.
• Texture Magic Fold in nutty almond meal, delicate coconut flakes, and bright lemon zest for incredible depth of flavor.
• Nutty Topping Gently scatter sliced almonds across cake surface for delightful crunch and visual appeal.
• Baking Journey Place cake in preheated oven, allowing golden warmth to transform ingredients into delectable treat.
• Cooling Moment Let cake rest first in pan, then transfer to cooling rack, allowing flavors to settle and texture to perfect.

Serve and enjoy this delightful slice of homemade happiness that brings sunshine to your table.

Recipe Swaps and Topping Ideas

• Zesty Lemon Boost: Add extra lemon zest or swap some sugar with fresh lemon juice for a brighter, more intense citrus flavor that dances on your taste buds.
• Make-Ahead Magic: Wrap the cooled cake tightly in plastic wrap and store at room temperature for up to 3 days, or freeze for 2 weeks to enjoy later without losing moisture or texture.
• Texture Twist: Replace some almond meal with ground coconut flakes for a more pronounced tropical crunch and enhanced coconut profile in every delightful bite.
• Glaze Glory: Whip up a quick lemon glaze by mixing powdered sugar with fresh lemon juice and drizzling over the completely cooled cake for an extra layer of sweet-tangy excitement.
• Dairy-Free Option: Substitute butter with coconut oil to create a completely dairy-free version that maintains the cake's rich, moist texture while adding a subtle coconut undertone.

Presenting a Light and Lovely Dessert

• Sweet Afternoon Tea Companion: Slice this delightful cake alongside a steaming cup of Earl Grey tea, allowing the citrusy notes to complement the tea's bergamot flavor perfectly.
• Tropical Brunch Centerpiece: Serve chilled with a dollop of fresh whipped cream and sprinkle extra toasted coconut flakes on top for a gorgeous presentation that screams weekend relaxation.
• Elegant Dessert Pairing: Drizzle a simple lemon glaze over the cooled cake and garnish with thin candied lemon slices, creating a sophisticated dessert that impresses dinner guests with minimal effort.
• Summer Picnic Star: Pack individual slices wrapped in parchment paper for a portable treat that brings sunshine to outdoor gatherings, pairing wonderfully with fresh berries and chilled rosé wine.

Storing Lemon Almond Cake for Later

• Smart Storage Solutions: Keep cake in an airtight container at room temperature for 3-4 days, ensuring it stays moist and delicious.
• Freezing Magic: Wrap individual slices in plastic wrap, then store in freezer bags for up to 2 months – perfect for quick dessert cravings.
• Refrigeration Tip: If decorated with cream or frosting, store in refrigerator and consume within 2-3 days for best quality and freshness.
• Make-Ahead Strategy: Prepare cake one day in advance, letting flavors develop and allowing easier slicing when completely cooled.

Heavenly Lemon Coconut Almond Cake

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4.7 from 16 reviews

• Total Time: 1 hour 50 minutes
• Yield: 9 1x

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Description

This mouthwatering lemon coconut almond cake combines zesty citrus with tropical nutty notes. Home bakers can create this simple dessert that highlights Mediterranean flavors with classic baking techniques.

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Ingredients

Scale 1x2x3x

• 4 large eggs (room temperature)
• 150 g (10 tbsps) unsalted butter
• 1.5 cups (360 ml) almond meal (ground almond)
• 0.75 cup (180 ml) caster sugar (superfine sugar)
• 0.75 cup (180 ml) desiccated coconut (finely shredded unsweetened coconut)
• 1 tsp baking powder
• 0.25 tsp cooking/kosher salt
• 0.25 cup (60 ml) flaked almonds (optional)
• 1 tsp vanilla extract
• 1.5 tsps lemon zest (from 1 large lemon)

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Instructions

1. Preparation: Preheat oven to specified temperature and line baking pan with parchment paper, creating a non-stick surface using butter or cooking spray.
2. Butter Mixture: Melt butter in microwave-safe bowl, allowing it to cool to room temperature, then whisk together with eggs, vanilla extract, and granulated sugar until smooth and uniform.
3. Dry Ingredients: Fold in almond meal, salt, and baking powder, ensuring even distribution throughout the batter while maintaining a light, airy consistency.
4. Flavor Enhancement: Gently incorporate shredded coconut and lemon zest, stirring carefully to distribute aromatic ingredients evenly and create a nuanced flavor profile.
5. Assembly: Pour batter into prepared pan, smoothing the surface with a spatula and artfully sprinkling sliced almonds across the top for visual appeal and textural contrast.
6. Baking: Place pan in preheated oven and bake until the cake develops a rich golden-brown exterior and a wooden skewer inserted into the center comes out clean.
7. Cooling: Remove from oven and allow cake to rest in the pan briefly, then transfer to a wire rack for complete cooling before slicing, ensuring optimal texture and flavor development.

Notes

• Butter Melting Technique: Gently liquefy butter in a microwave-safe bowl and cool to room temperature to prevent eggs from scrambling during mixing.
• Mixing Method: Whisk eggs, vanilla, and sugar vigorously until the mixture becomes smooth and fully integrated for a uniform texture.
• Ingredient Incorporation: Fold almond meal, salt, and baking powder carefully to maintain a light, even batter without overmixing.
• Topping Tip: Sprinkle sliced almonds evenly across the surface for a decorative crunch and added texture to the cake.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 9
• Calories: 320
• Sugar: 20 g
• Sodium: 180 mg
• Fat: 25 g
• Saturated Fat: 15 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 26 g
• Fiber: 3 g
• Protein: 7 g
• Cholesterol: 130 mg