Easy Lemon Coconut Almond Cake: A Delightful Dessert
Welcome to the world of delectable desserts with our Easy Lemon Coconut Almond Cake! This delightful treat is not only bursting with bright lemony flavor; it's also infused with the tropical sweetness of coconut and the nutty goodness of almonds.
Ingredients
- 1 cup almond flour
- 1 cup grated coconut
- 1/2 cup sugar
- 3 large eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup melted coconut oil or butter
Instructions
- Preheat the Oven: Start by preheating your oven to 350°F (175°C) and grease a round cake pan to ensure your cake won't stick!
- Mix Dry Ingredients: In a large mixing bowl, combine the almond flour, grated coconut, sugar, baking powder, and salt. Mix well until everything is evenly distributed.
- Whisk Wet Ingredients: In a separate bowl, whisk together the eggs, lemon juice, lemon zest, and melted coconut oil or butter. This will make your cake moist and flavorful.
- Combine Mixtures: Pour the wet ingredients into the bowl with the dry ingredients and mix until just combined. Be careful not to overmix, as we want a light and fluffy cake!
- Bake the Cake: Pour the batter into the prepared cake pan and smooth out the top. Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the cake cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Slice and serve, perhaps with a dusting of powdered sugar or a dollop of whipped cream.