Easy Lemon Coconut Almond Cake
This Easy Lemon Coconut Almond Cake is a delightful blend of flavors, featuring the zesty brightness of lemon and the rich nuttiness of almond. Moist and fluffy, it’s perfect for any occasion, whether as a dessert or a sweet treat with tea. The addition of coconut adds a tropical twist, making each bite a delicious experience.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 ½ cups caster sugar
- 1 cup Greek yogurt
- 1 ½ cups almond meal
- ½ cup vegetable oil
- 1 lemon, zest and juice
- ½ cup desiccated coconut
- 4 large eggs
- 1 tsp baking powder
- ¼ tsp salt
- ½ tsp baking soda
Instructions
- Preheat your oven to 180°C (350°F) and grease and line a cake pan with parchment paper.
- In a large bowl, whisk together almond meal, desiccated coconut, caster sugar, baking powder, baking soda, and salt.
- In another bowl, beat the eggs, then add Greek yogurt, vegetable oil, lemon zest, and lemon juice. Mix well.
- Pour the wet mixture into the dry ingredients and stir until just combined. Avoid overmixing.
- Pour the batter into the prepared cake pan and bake for 40-45 minutes, or until a skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Nutrition
- Calories: 310
- Sugar: 18g
- Sodium: 150mg
- Fat: 19g
- Saturated Fat: 2g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 160mg