Lemon-Coconut Almond Cake

This Lemon-Coconut Almond Cake is a tropical delight! Moist, flavorful, and easy to make, it's perfect for any occasion.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 8 servings

Course: Dessert

Cuisine: American

For the Cake:

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

Steps to Prepare:

Preheat your oven to 350°F (175°C). This ensures that your cake bakes evenly.
Spray your 9-inch round cake pan with nonstick cooking spray and dust it lightly with almond flour to prevent sticking.
In a mixing bowl, whisk together the almond flour, granulated sugar (or monk fruit sweetener), and a pinch of fine sea salt. Set aside.
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.
Fold the wet mixture into the dry ingredients until just combined. Be careful not to overmix.
In a clean bowl, whip the egg whites until stiff peaks form. This will help give the cake its light and airy texture.
Gently fold the whipped egg whites into the batter until no streaks remain. This step is crucial for achieving a fluffy cake.
Carefully fold in the thawed coconut whipped cream, making sure to maintain the airy texture.
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.
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.