Many people have tried this now and no one thinks of it as a gluten free cake. It\u2019s just a delicious cake! Love the coconut + lemon + almond meal combination, and the springy, moist crumb. BONUS: Just about the fastest, easiest cake recipe I know.<\/p>\n
Slice of Lemon coconut almond cake
\nLemon coconut almond cake
\nThis is a cake that is as delightfully easy to make as it is delicious to eat. Just put everything in a bowl and mix! There\u2019s no need to whip softened butter or pull out your electric beater.<\/p>\n
It\u2019s been likened to the fan favourite orange cake in texture \u2013 springy yet with an appealing moistness about it. And the flavour! Adore, adore, adore the coconut lemon combination. Idea swiped from my local coffee shop where I\u2019ve been eyeing lemon coconut cake bars for years. This is my copycat.<\/p>\n
I don\u2019t actually know if theirs is gluten-free. Mine is, because I\u2019ve never come across a flour-based cake recipe with a crumb as moist as you can make using almond meal.<\/p>\n
Overhead photo to Lemon coconut almond cake
\nPouring batter into pan \u2013 Lemon coconut almond cake
\nLemon coconut almond cake ready to be baked
\nWhat you need for this lemon coconut almond cake
\nHere\u2019s what you need to make this lovely cake:<\/p>\n
Ingredients in Lemon coconut almond cake
\nAlmond meal (aka ground almonds) \u2013 This is raw almonds that are blitzed into a fine powder. Easily found nowadays, sold in the dried fruit & nut section and health food section of grocery stores. Or make your own by blitzing raw, unpeeled, unsalted almonds in a powerful blender (I use a Vitamix) until it becomes a fine powder.<\/p>\n
Almond flour can also be used (not as common here in Australia). It\u2019s finer so gives the cake a slightly fluffier texture and less almond flavour. Hazelnut meal can also be substituted though you\u2019ll have lovely hazelnut flavour instead of almond.<\/p>\n
Butter \u2013 The fat in this recipe, gives it a beautiful buttery flavour.<\/p>\n
Baking powder \u2013 This is what makes the cake rise.<\/p>\n
Eggs \u2013 Make sure they are at room temperature so they incorporate more easily into the batter.<\/p>\n
Coconut \u2013 Desiccated coconut which is finely shredded, unsweetened coconut. Standard shredded coconut (which is like fine strands) will work but you\u2019ll get more coconut texture in the cake. I don\u2019t think coconut flakes (shavings) will work in this cake, it\u2019s not absorbent enough.<\/p>\n
Sugar \u2013 Use caster \/ superfine sugar if you can because it is finer so it will dissolve easier. Otherwise, regular \/ granulated sugar can be used.<\/p>\n
Vanilla extract \u2013 For flavour. Not to be confused with artificial vanilla essence which is\u2026well, artificial. So not as nice!<\/p>\n
Lemon \u2013 We are only using the zest in this cake, for beautiful lemon flavour. Because the zest is where all the lemon flavour is \u2013 the juice is mostly just sour.<\/p>\n
Flaked almonds \u2013 for sprinkling on the surface. Adds lovely texture to the cake, looks good and protects the surface from browning too much. But you can skip it you don\u2019t have it!<\/p>\n
Salt \u2013 Standard inclusion in most of my sweet recipes these days. Just a touch, to bring out the flavours in this cake. Doesn\u2019t make it salty!<\/p>\n
How to make lemon coconut cake
\nPut everything in a bowl and MIX! How good would life be if all baking recipes were this easy??? (Though, my waistline begs to differ).<\/p>\n
How to make Lemon coconut almond cake
\nMelt the butter in a bowl using your microwave.<\/p>\n
Wet ingredients \u2013 Whisk in all the other wet ingredients (eggs, vanilla, sugar \u2013 yes, sugar is considered a wet ingredient in baking because it liquifies when mixed with other wet ingredients).<\/p>\n
Dry ingredients \u2013 Whisk in the almond meal, coconut, baking powder, salt and zest.<\/p>\n
Pour it into a 20cm\/8\u2033 lined round cake pan. DO NOT skip lining the pan! Even greasing very generously is not enough to stop it from sticking to the pan, no matter how non-stick you think your pan is. (As you might have guessed, I\u2019m speaking from first hand experience here).<\/p>\n
Bake 40 minutes \u2013 Sprinkle the surface with almonds then bake for 40 minutes at 180\u00b0C\/350\u00b0F (160\u00b0C fan) or until a skewer inserted into the middle comes out clean.<\/p>\n
Cool for 1 hour before cutting to serve. I was a bit impatient in early versions and found that because the cake is quite moist, it can appear undercooked if you cut it while still warm. (But it\u2019s not undercooked, it just looks that way if you cut while still hot!).<\/p>\n
Lemon coconut almond cake fresh out of the oven
\nClose up of a slice of Lemon coconut almond cake
\nClose up photo of eating Lemon coconut almond cake
\nServe it plain!
\nWhile some cakes I recommend serving with a dollop of cream, ice cream or other such accompaniment, this is a cake that definitely stands on its own two feet. Great flavour (lemon + coconut with a hint of almond) with a very moist crumb which is virtually impossible to replicate with flour-based cakes.<\/p>\n
So it\u2019s a great cake for taking places \u2013 such as for a work morning tea, book club, school bake sale. Just cut and serve. And those who are gluten-intolerant can enjoy it too. Though honestly, don\u2019t just make this because you need a gluten-free cake. Make it because it\u2019s just a really great cake that happens to be just about one of the easiest, quickest cake recipes I know.<\/p>\n<\/div>\n