Zesty lemon and coconut cake almond topping
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Indulge in the zesty and rich flavors of our Lemon Coconut Almond Cake. Perfect for your next dessert craving!
Ingredients:
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup granulated sugar
3 large eggs
1 cup unsweetened shredded coconut
3/4 cup almond meal
3/4 cup unsalted butter, melted
4 tbsp lemon juice
Zest of 1 lemon
1 tsp vanilla extract
Powdered sugar for dusting (optional)
Directions:
Preheat oven to 175°C. Grease and flour an 8-inch round cake pan.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat sugar and eggs until light and fluffy. Stir in shredded coconut, almond meal, melted butter, lemon juice, lemon zest, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Dust with powdered sugar before serving, if desired.
Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour
Kcal: 330 kcal | Servings: 8 servings
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