Name: Lemon-Coconut Almond Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 cup frozen coconut whipped cream (thawed in refrigerator overnight (from a 9-ounce container)); 2 cups almond flour (plus more for the pan); 2/3 cup granulated sugar (or monk fruit sweetener); 2 lemons (zested and juiced); 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; 1 pinch fine sea salt; 2 tablespoons toasted unsweetened coconut flakes

If you’re on the lookout for a delightful dessert that combines the refreshing zest of lemons with the tropical essence of coconut, then look no further than this Lemon-Coconut Almond Cake. Perfectly moist and bursting with flavor, this cake is a celebration of sunny days and sweet moments. Whether you’re serving it at a special occasion or simply indulging yourself on a quiet afternoon, this cake is sure to impress.

With its tender crumb and rich, nutty flavor from the almond flour, every bite is a little piece of paradise. The unexpected twist of coconut cream adds a luxurious touch that takes this cake to the next level. Let’s dive into why this cake has become a favorite among home bakers and how you can make it your own.

Why Cooks Rave About It

The Lemon-Coconut Almond Cake is not only delicious but also incredibly easy to make. Here are a few reasons why this cake has garnered so much love:

Flavor Fusion: The combination of zesty lemon and creamy coconut brings a unique taste that isn’t overly sweet.
Texture: The use of almond flour gives the cake a tender and moist crumb, making each slice melt in your mouth.
Healthier Option: With the option to use monk fruit sweetener, this cake can fit into various dietary preferences without compromising taste.
Versatile Serving: Whether served plain, with a dollop of whipped cream, or dressed up with fresh fruit, it’s a versatile dessert perfect for any occasion.

What Goes Into Lemon-Coconut Almond Cake

Creating this delightful cake requires a few simple ingredients that you might already have in your pantry. Here’s what you’ll need:

1 cup frozen coconut whipped cream, Coco Whip, thawed in refrigerator overnight (from a 9-ounce container)
Nonstick cooking spray for the pan
2 cups almond flour, plus more for the pan (200g)
2/3 cup granulated sugar or monk fruit sweetener*
2 lemons, zested and juiced
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

Tools of the Trade

Before you start baking, gather these essential tools to make the process smoother:

Mixing bowls: For combining wet and dry ingredients.
Measuring cups and spoons: Accurate measurements are key for baking.
Whisk: For beating egg whites and mixing ingredients thoroughly.
Rubber spatula: Perfect for folding in the whipped cream without deflating it.
9-inch round cake pan: Ensure it’s greased with nonstick cooking spray and dusted with almond flour.
Oven thermometer: To ensure your oven is at the correct temperature for baking.

Step-by-Step: Lemon-Coconut Almond Cake

Follow these step-by-step instructions to create your own Lemon-Coconut Almond Cake:

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This ensures that your cake bakes evenly.

Step 2: Prepare the Cake Pan

Spray your 9-inch round cake pan with nonstick cooking spray and dust it lightly with almond flour to prevent sticking.

Step 3: Combine the Dry Ingredients

In a mixing bowl, whisk together the almond flour, granulated sugar (or monk fruit sweetener), and a pinch of fine sea salt. Set aside.

Step 4: Beat the Egg Yolks

In another bowl, beat the egg yolks until they’re pale and creamy. Add the lemon zest, lemon juice, vanilla extract, and almond extract, mixing well to combine.

Step 5: Mix Wet and Dry Ingredients

Fold the wet mixture into the dry ingredients until just combined. Be careful not to overmix.

Step 6: Whip the Egg Whites

In a clean bowl, whip the egg whites until stiff peaks form. This will help give the cake its light and airy texture.

Step 7: Fold in the Egg Whites

Gently fold the whipped egg whites into the batter until no streaks remain. This step is crucial for achieving a fluffy cake.

Step 8: Add the Coconut Whipped Cream

Carefully fold in the thawed coconut whipped cream, making sure to maintain the airy texture.

Step 9: Bake the Cake

Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Step 10: Cool and Serve

Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. Once cooled, top with toasted coconut flakes and serve with additional coconut whipped cream, if desired.

Make It Your Way

This Lemon-Coconut Almond Cake is versatile and can be easily customized to suit your taste preferences:

Add Fruits: Incorporate blueberries or raspberries into the batter for a fruity twist.
Change the Extracts: Swap out almond extract for coconut or even lemon extract for a more fruity flavor.
Frost it Up: Consider frosting with a lemon glaze or a light cream cheese frosting for an added layer of sweetness.
Gluten-Free Alternative: Ensure that the almond flour is certified gluten-free, making this cake suitable for gluten-sensitive individuals.

Problems & Prevention

Baking can sometimes come with its challenges, but here are some common issues and how to prevent them:

Cake Sinking: Ensure that the egg whites are beaten to stiff peaks and that they’re folded gently into the batter.
Overbaking: Keep an eye on the cake during the last few minutes of baking; an oven thermometer can help you avoid overbaking.
Dry Cake: Be careful not to overmix the batter, as this can lead to a tough texture.
Sticking to the Pan: Properly greasing and dusting the pan with almond flour will help the cake release easily.

How to Store & Reheat

To keep your Lemon-Coconut Almond Cake fresh and delicious, follow these storage tips:

Room Temperature: Store the cake at room temperature in an airtight container for up to 3 days.
Refrigerator: For longer storage, refrigerate the cake for up to a week. Allow it to come to room temperature before serving.
Freezing: This cake freezes well! Wrap slices tightly in plastic wrap and foil, then store in a freezer-safe container for up to 3 months.
Reheating: If you prefer your cake warm, gently reheat individual slices in the microwave for about 10-15 seconds.

Quick Q&A

Can I use a different type of flour?

Almond flour gives the cake a unique texture and flavor, but if you need to substitute, you can try using a gluten-free all-purpose blend. However, keep in mind that results may vary.

How can I tell when my cake is done baking?

A toothpick inserted into the center of the cake should come out clean or with just a few moist crumbs attached. If it comes out wet, it needs more time in the oven.

Can I make this cake in advance?

Absolutely! This cake can be made a day ahead of time. Just store it properly to maintain its freshness.

What can I serve with this cake?

This cake pairs wonderfully with fresh berries, a dollop of coconut whipped cream, or a light dusting of powdered sugar for an elegant finish.

The Takeaway

The Lemon-Coconut Almond Cake is a delightful treat that brings together the tartness of lemon and the creamy sweetness of coconut in a perfectly moist almond cake. This easy-to-follow recipe makes it accessible for bakers of all skill levels, and with a few simple ingredients, you can impress friends and family alike. Whether enjoyed as a dessert or a sweet afternoon treat, this cake is bound to become a staple in your baking repertoire. So, gather your ingredients, preheat your oven, and get ready to bake a slice of sunshine with this Lemon-Coconut Almond Cake!