Lemon-Coconut Almond Cake – Skinnytaste

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This moist Lemon-Coconut Almond Cake is not only a deal with for these following a gluten-free or dairy-free weight-reduction plan however a pleasant dessert everybody will love. The proper cake for any event!

Coconut-Lemon Almond Cake

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 is not only 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, contemporary tang of lemon.

coconut almond cake ingredients

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 refined 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 effective sea salt balances the sweetness.
  • Coconut Whipped Cream: For a straightforward 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 put up within the recipe card.

lemon sugar

Tips on 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 grow to be 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 grow to be 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 recent cake cool on a wire rack for five minutes. Then, run a butter knife alongside the sides 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. Adorn the Cake: Earlier than serving the lemon almond coconut cake, unfold the whipped coconut cream excessive and sprinkle it with toasted coconut.
Coconut-Lemon Almond Cake

Is almond meal the identical as almond flour?

Almond meal and almond flour are each made out 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 should use them interchangeably in baking recipes.


  • Citrus: Swap up the flavour and zest a big orange as a substitute of lemons.
  • Coconut Cream: For those who can’t discover Cocowhip, make home made 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: Substitute kosher or desk salt with effective sea salt.
  • Berries: Sprinkle your favourite berries on prime of this coconut almond cake.
Coconut-Lemon Almond Cake


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 a giant zip-locked bag. Thaw the cake within the fridge earlier than consuming.

Coconut-Lemon Almond Cake

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Prep: 20 minutes

Prepare dinner: 30 minutes

cooling time: 15 minutes

Whole: 1 hour 5 minutes

Yield: 12 servings

Serving Measurement: 1 slice

  • Place a rack in the course of the oven and preheat to 350°F. Grease a 9-inch spring type pan with nonstick spray, line with parchment paper, and flour with almond flour.

  • In a small bowl, mix the granulated sugar and zest 2 of the lemons. Rub the sugar and zest collectively to launch the important oils. Put aside 2 tablespoons of the lemon sugar so as to add to the egg whites.

  • In a big bowl, whisk collectively the egg yolks and the remaining lemon sugar.

  • Whisk till the yolks grow to be thick and pale in coloration, about 1 minute. Whisk within the vanilla extract, the almond extract, and the salt and put aside.

  • Within the bowl of an ordinary electrical mixer fitted with the whisk attachment (or a bowl with a hand mixer), beat the 6 egg whites on medium pace till they grow to be opaque, about 1 minute.

  • Sprinkle within the reserved 2 tablespoons of lemon sugar, and proceed to beat the egg whites till they maintain excessive peaks, 3 to 4 minutes.

  • With a versatile rubber spatula, stir in about one-quarter of the egg whites to the egg yolk combination (no should be mild right here).  Scrape the remaining egg whites over the yolks, and about half of the almond flour. Gently fold them into the yolks, however solely partially.

  • Whereas the combination nonetheless has just a few streaks of white left, add the remaining almond flour and fold in, folding till you may have a homogeneous batter.  Be mild!

  • Pour the batter into the ready pan and shimmy till the batter is stage.

  • Bake the cake for 30 to 35 minutes, till the highest is golden brown and springy to the contact. Let the recent cake cool on a wire rack for five minutes, then run a butter knife alongside the sides of the cake pan.

  • Invert the cake pan onto the rack, take away the edges and backside, and peel away the parchment paper. Flip the cake proper aspect up and permit to chill fully.

  • When able to serve, unfold the whipped coconut cream excessive of the cake and sprinkle with the toasted coconut. Minimize into 12 slices and serve immediately.

Final Step:

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It’s finest to prime the cake with the whipped coconut cream proper while you’re able to eat.
*This was calculated with sugar, if utilizing monk fruit sweetener the load watcher factors go all the way down to 4 per slice.

Serving: 1 slice, Energy: 198 kcal, Carbohydrates: 20.5 g, Protein: 6.5 g, Fats: 10.5 g, Saturated Fats: 2 g, Ldl cholesterol: 46.5 mg, Sodium: 32.5 mg, Fiber: 4 g, Sugar: 14 g

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