If you’re a fan of fresh, vibrant flavors paired with the richness of almonds and coconut, this Moist Lemon Coconut Almond Cake will quickly become one of your favorite recipes. This simple yet decadent cake offers a perfect balance of zest and sweetness, creating a delightful dessert that is both satisfying and light. Whether you’re looking for a gluten-free option or a way to enjoy the flavors of coconut and lemon, this cake has it all. It’s also versatile enough to serve at any gathering or as a quick treat with your afternoon tea.
Ingredients
- 1 ½ cups (180g) almond flour
- ½ cup (60g) shredded coconut (unsweetened)
- ½ cup (100g) coconut sugar or granulated sugar
- 1 teaspoon (5g) baking powder
- ¼ teaspoon (1.5g) salt
- 3 large eggs (or flax eggs for vegan option)
- ⅓ cup (80ml) coconut oil, melted
- ½ cup (120ml) almond milk (or any plant-based milk)
- 1 teaspoon (5ml) vanilla extract
- Zest of 1 lemon
- 2 tablespoons (30ml) fresh lemon juice
- ¼ cup (30g) sliced almonds for topping
For the Glaze (Optional):
- ½ cup (60g) powdered sugar
- 1 tablespoon (15ml) lemon juice
- 1 tablespoon (15ml) coconut milk
Directions
- Preheat your oven to 350°F (175°C). Grease and lightly flour a 9-inch (23cm) round cake pan.
- In a large mixing bowl, whisk together the almond flour, shredded coconut, coconut sugar, baking powder, and salt.
- In another bowl, whisk the eggs, melted coconut oil, almond milk, vanilla extract, lemon zest, and lemon juice.
- Gradually mix the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Sprinkle sliced almonds evenly over the top of the cake for added texture and flavor.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- For the glaze (optional), whisk together powdered sugar, lemon juice, and coconut milk until smooth. Once the cake is cooled, drizzle the glaze over the top.
Moist Lemon Coconut Almond Cake
- Total Time: 45 minutes
- Yield: Serves 8–10 slices 1x
- Diet: Vegan
Description
This Moist Lemon Coconut Almond Cake is a light and refreshing dessert, perfect for any occasion. Made with almond flour, shredded coconut, and a zesty lemon flavor, this cake is a delightful twist on a traditional treat. The cake has a tender, moist crumb, enhanced with a light glaze of coconut milk and lemon juice. Topped with crunchy almond slices, it’s a satisfying combination of sweet and nutty flavors. Whether you’re following a gluten-free or dairy-free diet or simply craving a fresh dessert, this cake is sure to please. Try it out for your next gathering, and let the citrusy aroma fill your kitchen!
Ingredients
- 1 ½ cups (180g) almond flour
- ½ cup (60g) shredded coconut (unsweetened)
- ½ cup (100g) coconut sugar (or granulated sugar)
- 1 teaspoon (5g) baking powder
- ¼ teaspoon (1.5g) salt
- 3 large eggs (or flax eggs for vegan option)
- ⅓ cup (80ml) coconut oil, melted
- ½ cup (120ml) almond milk (or any plant-based milk)
- 1 teaspoon (5ml) vanilla extract
- Zest of 1 lemon
- 2 tablespoons (30ml) fresh lemon juice
- ¼ cup (30g) sliced almonds (for topping)
For the Glaze (Optional):
- ½ cup (60g) powdered sugar
- 1 tablespoon (15ml) lemon juice
- 1 tablespoon (15ml) coconut milk
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch (23cm) round cake pan.
- In a large bowl, whisk together the almond flour, shredded coconut, coconut sugar, baking powder, and salt.
- In another bowl, whisk the eggs (or flax eggs), melted coconut oil, almond milk, vanilla extract, lemon zest, and lemon juice.
- Gradually mix the wet ingredients into the dry ingredients until just combined (do not overmix).
- Pour the batter into the prepared cake pan and smooth the top.
- Sprinkle sliced almonds over the top of the cake.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
- If using the glaze, whisk the powdered sugar, lemon juice, and coconut milk until smooth, then drizzle over the cooled cake.
Notes
- You can substitute the coconut sugar with regular granulated sugar for a sweeter result, but the coconut sugar adds a nice depth of flavor.
- If you don’t have almond milk, any other plant-based milk such as coconut or oat milk will work just as well.
- For a richer flavor, feel free to add more lemon zest or a few drops of lemon extract.
- If you prefer a non-glazed version, simply enjoy the cake as-is or dust it with powdered sugar before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210 kcal
- Sugar: 6g
- Sodium: 70mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
Keywords: lemon cake, coconut cake, almond flour cake, gluten-free cake, healthy cake, coconut almond cake, lemon coconut almond cake
How to Serve Moist Lemon Coconut Almond Cake
Serve this cake as a delightful afternoon snack with your favorite tea or coffee. It’s also a perfect addition to any gathering, whether it’s a casual brunch or a more formal occasion. The fresh lemon flavor pairs beautifully with the subtle coconut taste, making each bite feel like a little tropical vacation. Add some fresh berries or whipped cream for an extra touch of indulgence.
How to Store Moist Lemon Coconut Almond Cake
Store your Moist Lemon Coconut Almond Cake in an airtight container at room temperature for up to 3 days. If you want to preserve it for a longer time, you can refrigerate it for up to 1 week. You can also freeze slices of the cake for up to 3 months. Just make sure to wrap them tightly in plastic wrap and foil to avoid freezer burn.
Tips to Make Moist Lemon Coconut Almond Cake
- Use Fresh Lemon Juice and Zest – Freshly squeezed lemon juice and zest will give the cake a more vibrant flavor than bottled alternatives.
- Don’t Overmix – Overmixing the batter can make the cake dense. Mix just until the wet and dry ingredients are incorporated.
- Check for Doneness – Ovens can vary, so check the cake after 30 minutes. If a toothpick inserted into the center comes out clean, it’s ready to come out.
- Vegan Option – For a vegan version, substitute the eggs with flax eggs, and choose plant-based milk and coconut oil as mentioned in the ingredients list.
Variations
- Gluten-Free: The cake is naturally gluten-free since it uses almond flour, so it’s perfect for those with gluten sensitivity.
- Add-ins: Feel free to mix in some chopped dried coconut, chopped dark chocolate, or even a handful of blueberries for extra flavor and texture.
- Tropical Twist: Add a tablespoon of pineapple juice to the batter for an even more tropical flavor profile.
FAQs
1. Can I substitute almond flour with all-purpose flour?
Almond flour provides moisture and a nutty texture that is key to this cake’s success. If you’re not looking for a gluten-free option, you can try using all-purpose flour, but the texture may be different.
2. Can I make this cake ahead of time?
Yes, you can make the cake ahead of time and store it in an airtight container. It will stay fresh for up to 3 days at room temperature or up to a week in the fridge.
3. Can I freeze this cake?
Yes, you can freeze this cake. Wrap it tightly in plastic wrap and then in foil to protect it from freezer burn. When ready to serve, thaw it at room temperature and add the glaze before serving for extra flavor.
Ready to try this Moist Lemon Coconut Almond Cake?
This delightful dessert is a perfect balance of bright lemon zest, creamy coconut, and crunchy almonds. Whether you’re looking for a healthy dessert alternative or just craving something moist and delicious, this cake is sure to satisfy your sweet tooth. Bake it today and add a fresh, citrusy twist to your dessert table!
For more scrumptious recipes, check out our other articles and keep the deliciousness coming. Happy baking!