Easy Lemon Coconut Almond Cake – Blissful Baking Guide
Welcome to my blissful baking guide, where I will show you how to create a mouthwatering treat – an easy lemon coconut almond cake. Get ready to indulge in a cake that combines the tangy zest of lemon, the tropical flavors of coconut, and the delightful nuttiness of almonds. This cake is a perfect addition to any occasion or simply as a sweet treat to enjoy at home.
Key Takeaways:
- Create a delicious lemon coconut almond cake with this easy recipe.
- Experience the burst of zesty lemon, tropical coconut, and nutty almond flavors.
- Perfect for any occasion or as a delightful sweet treat.
Lemon Coconut Almond Cake Recipe
Welcome to the delectable world of lemon coconut almond cake! In this recipe, I will guide you through the steps to create a mouthwatering homemade cake that combines the tangy freshness of lemons with the tropical allure of coconut and the nutty richness of almonds. This easy baking recipe will impress your friends and family, and leave them craving for more.
Gather Your Ingredients
Before we dive into the recipe, let’s make sure you have everything you need:
- 2 cups of all-purpose flour
- 1 cup of shredded coconut
- 1 cup of almond flour
- 1 ½ cups of granulated sugar
- 1 teaspoon of baking powder
- ½ teaspoon of baking soda
- ½ teaspoon of salt
- 1 cup of unsalted butter, softened
- 4 large eggs
- 1 cup of buttermilk
- 2 tablespoons of lemon zest
- 1 tablespoon of lemon juice
- 1 teaspoon of vanilla extract
Step-by-Step Instructions
Now that you have your ingredients ready, it’s time to start baking. Follow these simple steps:
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, combine the all-purpose flour, shredded coconut, almond flour, granulated sugar, baking powder, baking soda, and salt. Mix well.
- Add the softened butter to the dry ingredients and mix until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the eggs, buttermilk, lemon zest, lemon juice, and vanilla extract.
- Pour the wet ingredients into the dry mixture and mix until just combined.
- Transfer the batter into the greased cake pan and smooth the top.
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and allow it to cool in the pan for 10 minutes.
- Transfer the cake onto a wire rack to cool completely.
“The aroma of this cake while it’s baking is simply irresistible. Your kitchen will be filled with the heavenly scent of lemons and coconuts.”
Optional Lemon Glaze
If you prefer an extra burst of lemon flavor, you can top your cake with a simple lemon glaze. In a small bowl, whisk together 1 cup of powdered sugar and 2 tablespoons of lemon juice until smooth. Drizzle the glaze over the cooled cake and let it set before serving.
Now, it’s time to slice into your beautifully baked lemon coconut almond cake and savor the delightful combination of flavors. Enjoy this homemade cake as a sweet treat for afternoon tea or as a delicious dessert after a satisfying meal. Happy baking!
Ingredients for Lemon Coconut Almond Cake
Indulge in the gluten-free goodness of this scrumptious lemon coconut almond cake. Made with a blend of zesty lemon, tropical coconut, and nutty almond flavors, this cake is a surefire hit for any occasion. Below, I’ve listed all the ingredients you’ll need to create a moist and flavorful cake that’s also suitable for those following a gluten-free diet.
Ingredients:
- 2 cups coconut flour
- 1 cup almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 cup coconut milk
- 1/4 cup freshly squeezed lemon juice
- 2 teaspoons lemon zest
Pro Tip: To enhance the coconut flavor, you can use coconut oil instead of butter. Additionally, feel free to add shredded coconut to the batter for an extra boost of tropical goodness.
With these simple yet flavorful ingredients, you’ll be well on your way to baking a delightful gluten-free lemon coconut almond cake that everyone will love. Let’s move on to the next section to learn how to bake this cake to perfection.
Baking the Lemon Coconut Almond Cake
Now that we have the easy baking recipe for our delicious lemon coconut almond cake, it’s time to dive into the simple baking process. Don’t worry if you’re a beginner baker, I will guide you through each step to ensure a successful and stress-free experience.
Preparation is Key
Before we begin, it’s important to gather all the necessary ingredients and equipment. Here’s what you’ll need:
| Ingredients | Equipment |
|---|---|
| – 2 cups of almond flour | – Mixing bowl |
| – 1/2 cup of coconut flour | – Whisk or electric mixer |
| – 1 tablespoon of baking powder | – 9-inch round cake pan |
| – 1/2 teaspoon of salt | – Parchment paper |
| – Zest of 2 lemons | – Cooling rack |
| – 1/2 cup of melted coconut oil | – Offset spatula |
| – 1 cup of coconut milk | |
| – 1/2 cup of maple syrup | |
| – 3 large eggs |
Make sure you have everything on hand so that you can proceed with ease.
Mixing and Baking
Once you have all your ingredients and equipment ready, it’s time to start mixing!
- In a large mixing bowl, combine the almond flour, coconut flour, baking powder, salt, and lemon zest. Give it a good whisk to ensure that the ingredients are well combined.
- In a separate bowl, whisk together the melted coconut oil, coconut milk, maple syrup, and eggs until well blended.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix as it may result in a denser cake.
- Preheat your oven to 350°F (180°C) and line a 9-inch round cake pan with parchment paper.
- Transfer the cake batter into the prepared pan and spread it evenly using an offset spatula.
- Bake in the preheated oven for about 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a cooling rack to cool completely.
Congratulations! You have successfully baked your lemon coconut almond cake. The mesmerizing aroma filling your kitchen is a testament to the delightful flavors that await.
“Baking is such a therapeutic process. It’s a chance to create something beautiful and delicious with your own hands.” – Unknown
Once the cake has cooled, you can move on to the next step of adding a tantalizing coconut almond topping. Stay tuned!
Infusing Lemon Flavor
When it comes to creating a truly unforgettable lemon coconut almond cake, infusing maximum lemon flavor is key. By using different techniques and ingredients, such as Italian lemon almond flour, you can achieve a super moist and flavorful cake that will tantalize your taste buds.
Using Italian Lemon Almond Flour
To elevate the lemon flavor in your cake, consider using Italian lemon almond flour. This specialty flour packs a punch of aromatic lemon zest that perfectly complements the other ingredients. Its fine texture ensures a moist and delicate crumb, making it an ideal addition to your recipe.
Italian lemon almond flour adds a delightful nuttiness to the cake, which enhances the overall flavor profile. It pairs perfectly with the tropical notes of coconut, creating a harmonious blend of tastes that will leave you craving more.
When incorporating Italian lemon almond flour into your recipe, simply substitute a portion of regular flour with this unique ingredient. Experiment with different ratios to find the perfect balance that suits your taste preferences.
Enhancing with Fresh Lemon Juice and Zest
Another way to infuse an intense lemon flavor into your cake is by adding fresh lemon juice and zest. The natural acidity of lemons brightens the flavors of the cake, adding a tangy kick that balances the sweetness.
When zesting lemons, be sure to use a microplane or a fine grater to achieve the finest zest. The zest contains essential oils that contain abundant lemony goodness. Combine it with freshly squeezed lemon juice to intensify the citrus aroma and taste.
To incorporate the lemon juice and zest into your cake batter, gently fold them in after you have mixed the other ingredients. This will ensure an even distribution of lemony goodness throughout the batter, resulting in a deliciously moist and zesty cake.
“Infusing maximum lemon flavor into your cake is the secret to creating a truly memorable dessert. By using Italian lemon almond flour and adding fresh lemon juice and zest, you can achieve a cake that is bursting with tangy and tropical flavors.”
With these techniques, you’ll be well on your way to creating a super moist lemon and coconut cake that will impress your family and friends. The blend of zesty lemon, tropical coconut, and nutty almond flavors will transport your taste buds to dessert paradise. So go ahead, indulge in the irresistible charm of a moist lemon almond cake that will leave everyone craving for more.
Coconut Almond Topping
Elevate your lemon coconut almond cake with a deliciously nutty and coconutty topping. The combination of crunchy almonds and shredded coconut adds texture and enhances the overall flavor profile of the cake. Here’s a simple and scrumptious recipe that perfectly complements the flavors of the cake.
Topping Ingredients:
- 1/2 cup sliced almonds
- 1/2 cup shredded coconut
- 2 tablespoons honey
Instructions:
- Preheat your oven to 350°F (175°C).
- In a bowl, mix together the sliced almonds, shredded coconut, and honey until well combined.
- Spread the mixture evenly on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes, or until golden brown and fragrant.
- Remove from the oven and let it cool completely.
Once cooled, the coconut almond topping is ready to adorn your lemon coconut almond cake. Sprinkle it generously over the cake just before serving, adding a delightful crunch and a burst of nutty coconut flavor. Enjoy the perfect balance of tangy lemon, rich coconut, and nutty almonds in every bite!
| Topping Ingredients | Instructions |
|---|---|
| 1/2 cup sliced almonds | Preheat your oven to 350°F (175°C). |
| 1/2 cup shredded coconut | In a bowl, mix together the sliced almonds, shredded coconut, and honey until well combined. |
| 2 tablespoons honey | Spread the mixture evenly on a baking sheet lined with parchment paper. |
| Bake for 10-12 minutes, or until golden brown and fragrant. | |
| Remove from the oven and let it cool completely. |
Serving and Enjoying
Now that you’ve successfully baked this delightful lemon coconut almond cake, it’s time to savor and relish the vibrant flavors. Whether you’re serving it for a special occasion or enjoying a slice as a well-deserved treat, this cake is sure to impress. Let me guide you through some serving suggestions and ideas to enhance your experience.
Serving Suggestions
1. Fresh Berries: Top each slice of cake with a handful of juicy strawberries, raspberries, or blueberries. The combination of tangy lemon and sweet, succulent berries adds a burst of freshness and a pop of vibrant color.
2. Coconut Whipped Cream: Whip up a batch of creamy coconut whipped cream to serve alongside the cake. Its rich and velvety texture perfectly complements the light and fluffy crumb of the cake.
3. Lemon Zest Garnish: Grate some lemon zest over the cake before serving to enhance the citrusy aroma and add a visually appealing touch. The bright yellow zest adds a burst of freshness and tang to each bite.
Pairing Ideas
1. Hot Cup of Tea: Enjoy a slice of this delicious cake with a hot cup of freshly brewed tea. The delicate flavors of the tea will beautifully complement the zesty lemon and aromatic coconut in the cake.
2. Iced Coffee: Quench your thirst on a warm day by pairing a slice of lemon coconut almond cake with a refreshing glass of iced coffee. The contrasting flavors create a harmonious balance that will tantalize your taste buds.
3. Fruity Cocktails: For a special occasion, consider serving this cake alongside a fruity cocktail. The tropical notes of the cake pair exceptionally well with tropical-themed drinks like a piña colada or a mango margarita.
Indulge in a Delectable Healthy Dessert
This lemon coconut almond cake isn’t just delicious; it’s also a healthier dessert choice. Made with wholesome ingredients such as coconut flour and almonds, this cake offers a delightful balance between a scrumptious treat and a guilt-free indulgence. So go ahead, have a second slice guilt-free!
| Serving Suggestions | Pairing Ideas |
|---|---|
| Fresh Berries | Hot Cup of Tea |
| Coconut Whipped Cream | Iced Coffee |
| Lemon Zest Garnish | Fruity Cocktails |
Enhance your enjoyment of this lemon coconut almond cake with these serving suggestions and pairing ideas. By savoring this delicious and healthy dessert, you’ll satisfy your sweet tooth while treating yourself to a delightful culinary experience.
Conclusion
As we come to the end of this blissful baking guide, I hope you have thoroughly enjoyed the process of creating and indulging in the delectable Mary Berry lemon and coconut cake. This easy lemon almond cake recipe, inspired by renowned bakers such as Mary Berry and Ottolenghi, offers a delightful combination of zesty lemon, tropical coconut, and nutty almond flavors.
The Mary Berry lemon and coconut cake, with its moist and tender crumb, is a true testament to the art of baking. Whether you’re a seasoned baker or a novice in the kitchen, this cake is sure to impress your taste buds with its rich and aromatic flavors.
Now that you’ve mastered the art of baking this irresistible treat, feel free to explore variations of the recipe to suit your preferences. Add your own twist to the lemon almond cake Ottolenghi-style, experimenting with different fillings, frostings, or even incorporating unique ingredients to elevate the flavor profile.
So go ahead and continue your baking adventures with confidence, armed with the knowledge and skill to create more delectable desserts. The Mary Berry lemon and coconut cake will always be a delightful addition to any occasion, providing a burst of sunshine and satisfaction with every bite.
FAQ
Is this lemon coconut almond cake gluten-free?
Yes, this lemon coconut almond cake is gluten-free. It uses coconut flour as a substitute for traditional wheat flour, making it suitable for those with gluten sensitivities.
Can I make this lemon coconut almond cake ahead of time?
Absolutely! This cake can be made a day in advance and stored in an airtight container at room temperature. The flavors will continue to develop, resulting in an even more delicious cake.
Can I use almond meal instead of almond flour for this cake?
Yes, almond meal can be used as a substitute for almond flour in this recipe. However, keep in mind that almond meal has a coarser texture, which may affect the overall texture of the cake.
How long does it take to bake this lemon coconut almond cake?
The baking time may vary slightly depending on your oven, but on average, this cake takes about 40-45 minutes to bake. However, it’s always best to do a toothpick test to ensure it’s fully cooked.
Can I add other flavors to this lemon coconut almond cake?
Absolutely! This cake is versatile, and you can experiment with different flavor combinations. Consider adding a touch of vanilla extract or incorporating some shredded lime zest for a citrusy twist.
Can I substitute the coconut milk with another type of milk?
Yes, you can substitute the coconut milk with another type of non-dairy milk, such as almond milk or soy milk. Just ensure that the milk you choose has a similar consistency to coconut milk.
Can I freeze this lemon coconut almond cake?
Yes, you can freeze this cake. Once completely cooled, wrap it tightly in plastic wrap and place it in an airtight container or freezer bag. It can be stored in the freezer for up to 3 months.
How long can I keep this lemon coconut almond cake at room temperature?
This cake will stay fresh at room temperature for about 2-3 days when stored in an airtight container. However, if you live in a particularly hot and humid climate, it’s best to refrigerate it to extend its shelf life.
Can I use a different type of oil instead of coconut oil?
Yes, you can use another neutral-flavored oil, such as vegetable oil or canola oil, as a substitute for coconut oil in this recipe. Just keep in mind that it may slightly alter the flavor of the cake.