This moist Lemon-Coconut Almond Cake isn’t just a deal with for these following a gluten-free or dairy-free food regimen however a pleasant dessert everybody will love. The proper cake for any event!

Lemon-Coconut Almond Cake

Let’s simply begin by saying I’m obsessive about this Lemon-Coconut Almond Cake, it’s so good! The recipe developed from this unique almond cake recipe, incorporating lemon and coconut whereas sustaining a gluten-free base with almond flour. Making a gluten-free, dairy-free coconut almond cake isn’t just about accommodating dietary restrictions—it’s about crafting a scrumptious, moist, and flavorful dessert that everybody can take pleasure in! The feel jogs my memory of a tres leches cake, solely with lemon-coconut flavors, combining the nutty essence of almonds with the tropical sweetness of coconut, all brightened by the zesty, recent tang of lemon.

Simple Lemon-Coconut Almond Cake Components

• Almond Flour: Utilizing almond flour as a substitute of all-purpose flour makes this cake gluten-free and imparts a delicate almond taste.
• Sweetener: Select granulated sugar or monk fruit sweetener, which has zero energy.
• Lemons: We’re solely utilizing the lemon zest for this almond cake recipe.
• Eggs: You want 6 egg whites and three egg yolks at room temperature. Whipping the egg whites till they type stiff peaks helps the cake rise, producing a lightweight and ethereal texture.
• Extract: I used vanilla and almond extract to enhance the flavour.
• Salt: A pinch of tremendous sea salt balances the sweetness.
• Coconut Whipped Cream: For a simple topping, purchase frozen coconut whipped cream, like Cocowhip, and thaw it within the fridge.
• Coconut Flakes: For much more coconut taste, sprinkle toasted unsweetened coconut flakes over the cake.

See full measurements and directions on the backside of this submit within the recipe card.

Learn how to Make Lemon-Coconut Almond Cake

1. Prep: Place a rack in the course of the oven and preheat it to 350°F. Grease a 9-inch spring type pan with nonstick spray, line it with parchment paper, and sprinkle it with almond flour.
2. Lemon Sugar: Mix the sugar and zest of two lemons in a small bowl. Rub it collectively to launch the lemon’s oils. Put aside 2 tablespoons of lemon sugar to make use of later with the egg whites.
3. Moist Components: Whisk the egg yolks and remaining lemon sugar till the yolks change into thick and pale in coloration. Whisk within the vanilla and almond extracts and salt.
4. Whip the Egg Whites within the bowl of a stand mixer till the whites change into opaque. Sprinkle within the remaining lemon sugar and beat till the egg whites maintain excessive peaks.
5. Mix All of the Components: Stir in 1 / 4 of the egg whites to the yolk combination with a rubber spatula. Then, gently fold the remaining egg whites and half of the almond flour into the yolk combination. Gently fold in the remainder of the flour till it’s all blended.
6. Bake: Pour the batter into the ready pan and bake for 30 to 35 minutes till the highest is golden and springy to the contact.
7. Take away the Cake from the Pan: Let the new cake cool on a wire rack for five minutes. Then, run a butter knife alongside the perimeters of the pan and invert it onto the rack. Take away the edges and backside of the springform pan and peel off the parchment. Flip the cake proper aspect up and let it cool fully.
8. Enhance the Cake: Earlier than serving the lemon almond coconut cake, unfold the whipped coconut cream excessive and sprinkle it with toasted coconut.

Is almond meal the identical as almond flour?

Almond meal and almond flour are each constituted of floor almonds, however almond meal makes use of almonds with their shells on, and almond flour removes them. Almond flour has a finer texture than meal, however you need to use them interchangeably in baking recipes.

Variations

• Citrus: Swap up the flavour and zest a big orange as a substitute of lemons.
• Coconut Cream: Should you can’t discover Cocowhip, make do-it-yourself whipped coconut cream utilizing coconut milk and powdered sugar.
• Don’t like coconut? Substitute a daily frozen whipped cream topping, like Truwhip, and omit the shredded coconut.
• No spring-form pan? Use a 9-inch spherical cake pan.
• Salt: Change kosher or desk salt with tremendous sea salt.
• Berries: Sprinkle your favourite berries on prime of this coconut almond cake.

Storage

This lemon almond coconut cake, coated tightly with plastic wrap, can sit on the counter in a single day, or the fridge for 3 days if it doesn’t have the cream topping on it. When you frost the cake, refrigerate it for as much as 5 days.

This cake additionally freezes nicely, with or with out the whipped cream topping. Wrap every slice in foil and retailer them in an enormous zip-locked bag. Thaw the cake within the fridge earlier than consuming.

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