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Dessert for 10

Lemon Coconut Almond Cake

This moist almond coconut cake mixes lemon zest into the batter, then bakes until golden and firm.

$0.92per serving $
110 minstart to table
10servings

AmericanVegetarianBudgetDesserts

Ingredients

  • 150 g / 10 tbsp unsalted butter
  • 4 large eggs
  • 1 tsp vanilla extract
  • 3/4 cup caster sugar
  • 1 1/2 cups almond meal
  • 1/4 tsp cooking/kosher salt
  • 1 tsp baking powder
  • 3/4 cup desiccated coconut
  • 1 1/2 tsp lemon zest
  • 1/4 cup flaked almonds (optional)

Steps

  1. Heat the oven to 350 F and grease a 9-inch round cake pan.
  2. Melt the butter and let it cool slightly.
  3. Whisk the eggs, sugar, vanilla, melted butter, and lemon zest in a large bowl.
  4. Stir in the almond meal, coconut, baking powder, and salt until combined.
  5. Pour the batter into the pan and scatter the flaked almonds over the top if using.
  6. Bake for 45 to 50 minutes, then cool the cake in the pan for 40 minutes.

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