Lemon-Coconut Almond Cake

There’s something truly delightful about the combination of lemon and coconut, especially when baked into a tender, moist cake. This Lemon-Coconut Almond Cake is a testament to that blissful pairing. Bursting with citrusy flavor and rich coconut undertones, it’s the perfect treat for any occasion. Plus, it’s gluten-free thanks to almond flour, making it a wonderful option for those with dietary restrictions. Whether you’re enjoying a slice with your morning coffee or serving it at a celebration, this cake is sure to impress.

Why I Love This Recipe

This Lemon-Coconut Almond Cake is not just a delicious dessert; it embodies the essence of sunny days and tropical getaways. The zing of fresh lemon juice combined with the subtle sweetness of coconut creates a harmonious blend that dances on your taste buds. I absolutely love how easy it is to whip up, and the use of almond flour gives it a lovely nutty flavor and moist texture. Plus, the addition of whipped coconut cream as frosting brings a light and airy finish that complements the cake perfectly. It’s a crowd-pleaser for sure!

What You’ll Gather

• 1 cup frozen coconut whipped cream, Coco Whip, thawed in refrigerator overnight (from a 9-ounce container)
• Nonstick cooking spray to grease the pan
• 2 cups almond flour (200g), plus more for the pan
• 2/3 cup granulated sugar or monk fruit sweetener for a low-calorie option
• 2 lemons, for zest and juice
• 3 large eggs, whites and yolks separated, at room temperature
• 3 large egg whites, at room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• Pinch of fine sea salt
• 2 tablespoons toasted unsweetened coconut flakes for garnish

Gear Up: What to Grab

• Mixing bowls: For combining your ingredients.
• Whisk: To beat the egg whites and mix the batter smoothly.
• 9-inch round cake pan: Perfect for baking the cake.
• Spatula: For folding in ingredients and spreading frosting.
• Zester: To get the fresh zest from your lemons.

Build Lemon-Coconut Almond Cake Step by Step

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Grease your 9-inch round cake pan with nonstick cooking spray, then dust it with a little almond flour to ensure the cake releases easily.

Step 2: Mix Dry Ingredients

In a large mixing bowl, combine the almond flour, granulated sugar (or monk fruit sweetener), and a pinch of fine sea salt. Whisk together until well incorporated.

Step 3: Separate Eggs

Carefully separate the egg yolks from the whites. Place the yolks in a separate bowl and set aside the whites for later.

Step 4: Combine Wet Ingredients

To the bowl with the egg yolks, add the vanilla extract, almond extract, lemon zest from both lemons, and the juice of one lemon. Mix well until fully combined.

Step 5: Combine Wet and Dry Mixtures

Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix.

Step 6: Beat Egg Whites

In a clean mixing bowl, beat the egg whites with a whisk until stiff peaks form. This will add lightness to the cake.

Step 7: Fold in Egg Whites

Gently fold the beaten egg whites into the cake batter in three additions, being careful not to deflate the mixture. This step is vital for a fluffy cake.

Step 8: Pour into Pan

Pour the batter into the prepared cake pan, smoothing the top with a spatula.

Step 9: Bake

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Step 10: Cool the Cake

Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

Step 11: Frosting Time

Once the cake is cool, take the thawed coconut whipped cream and spread it generously over the top of the cake. Use a spatula to create a smooth finish.

Step 12: Garnish and Serve

Sprinkle the toasted unsweetened coconut flakes on top for a lovely finish. Slice, serve, and enjoy!

Substitutions by Category

• Sweetener: Substitute granulated sugar with coconut sugar or agave nectar for a different sweetness profile.
• Eggs: For a vegan version, use flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water = 1 egg).
• Nut Flour: If you have a nut allergy, you can try using sunflower seed flour, though it might alter the flavor slightly.
• Extracts: If almond extract is not available, you can use additional vanilla extract for flavor.

Watch Outs & How to Fix

• Dry Cake: If your cake turns out dry, ensure you’re measuring your almond flour accurately and not overmixing the batter.
• Fallen Cake: If your cake sinks in the middle, it could be due to underbaking or not beating the egg whites to stiff peaks.
• Sticking to the Pan: Always grease and flour your pan properly to avoid sticking.
• Coconut Frosting Issues: If the coconut whipped cream is too soft, chill it slightly before spreading.

Storage & Reheat Guide

The Lemon-Coconut Almond Cake can be stored in an airtight container in the refrigerator for up to 3 days. If you plan to keep it longer, consider freezing it without the frosting. Wrap the cooled cake tightly in plastic wrap and place it in a freezer-safe container. It can be frozen for up to 3 months.

To reheat, simply thaw it overnight in the refrigerator and bring it to room temperature before serving. You can also warm individual slices in the microwave for a few seconds if you prefer it slightly warm.

Reader Q&A

Can I make this cake ahead of time?

Absolutely! You can bake the cake a day in advance and store it in the refrigerator. Just frost it on the day you plan to serve it for the best texture.

What can I substitute for coconut whipped cream?

If you don’t have coconut whipped cream, you can use regular whipped cream or a dairy-free alternative like soy or almond whipped cream.

Can I add other flavors to this cake?

Yes! Feel free to experiment by adding spices like cinnamon or cardamom, or even mix in some blueberries or raspberries for a fruity twist.

How do I know when the cake is done baking?

The cake is done when a toothpick inserted in the center comes out clean or with a few crumbs attached, but no wet batter.

Weekend Projects

• Lemon Garlic Shrimp Fettuccine – A deliciously bright main dish that pairs well with the flavors of this cake.
• Coconut Rum Cupcakes – For another coconut treat that’s sure to please.

Make It Tonight

This Lemon-Coconut Almond Cake is not only perfect for a weekend baking project but also a wonderful choice for a weeknight dessert. With simple ingredients and straightforward steps, you can whip up this delightful cake in no time. It’s an excellent way to impress your family or guests, and they’ll never guess how easy it was to make. So grab your ingredients, and let’s bake this refreshing cake that embodies the flavors of sunshine and bliss!

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