Instructions

• 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.
• 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.
• Carefully separate the egg yolks from the whites. Place the yolks in a separate bowl and set aside the whites for later.
• 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.
• Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix.
• In a clean mixing bowl, beat the egg whites with a whisk until stiff peaks form. This will add lightness to the cake.
• 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.
• Pour the batter into the prepared cake pan, smoothing the top with a spatula.
• Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
• 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.
• 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.
• Sprinkle the toasted unsweetened coconut flakes on top for a lovely finish. Slice, serve, and enjoy!