If you’re craving a light, refreshing cake that bursts with sunshine and tropical flavors, this Easy Lemon Coconut Almond Cake is your answer! Combining the brightness of lemon, the nuttiness of almonds, and the sweetness of coconut, this recipe delivers all the joy of spring and summer in one delightful dessert. Perfect for celebrations, afternoon tea, or simply indulging in something delicious, it’s easy to make and sure to impress.
Why You’ll Love This Recipe
This lemon coconut almond cake captures the essence of citrusy freshness and creamy coconut in every bite. The addition of ground almonds gives it a unique texture while enhancing its flavor profile. Plus, it’s straightforward enough for even beginner bakers, yet elegant enough to serve at special occasions. Whether enjoyed plain or topped with glaze or whipped cream, it’s a win-win!
Ingredients You’ll Need
For the Cake:
1 1/2 cups all-purpose flour (or gluten-free flour blend)
1 cup granulated sugar
1/2 cup almond flour (or finely ground almonds)
1 teaspoon baking powder
1/4 teaspoon salt
Zest of 2 lemons
Juice of 1 lemon (about 2–3 tablespoons)
1/2 cup unsweetened shredded coconut (plus extra for sprinkling)
1/2 cup milk (dairy or plant-based)
1/4 cup vegetable oil (or melted butter for richer flavor)
2 large eggs
1 teaspoon vanilla extract
For the Glaze (Optional):
1/2 cup powdered sugar
1–2 tablespoons lemon juice (adjust for desired consistency)
Step-by-Step Instructions
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