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.
Ingredients
Scale
- 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)
Instructions
- Preparation: Preheat oven to specified temperature and line baking pan with parchment paper, creating a non-stick surface using butter or cooking spray.
- 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.
- Dry Ingredients: Fold in almond meal, salt, and baking powder, ensuring even distribution throughout the batter while maintaining a light, airy consistency.
- Flavor Enhancement: Gently incorporate shredded coconut and lemon zest, stirring carefully to distribute aromatic ingredients evenly and create a nuanced flavor profile.
- 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.
- 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.
- 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