This moist Lemon Coconut Almond Cake isn’t just a snack for those following a gluten-free or dairy-free diet. But it is also a mouthwatering dessert that everyone will love. The perfect cake for every occasion!

Almond Coconut Lime Cake

Let’s start off by saying that we absolutely love this Lemon-Coconut Almond Cake. It’s so delicious! This recipe has evolved from the original almond cake recipe. With a mixture of lemon and coconut. while maintaining a gluten-free base with almond flour. Creating a gluten-free and dairy-free coconut almond cake wasn’t just to accommodate dietary restrictions. It’s also about creating delicious, moist, and flavorful desserts that everyone can enjoy! The texture reminds me of Tres Leches cake with only the lemon-coconut flavour. It combines the essence of almond with the tropical sweetness of coconut. All of this is brightened up by the sour taste of lemon.

Easy Almond Coconut Lemon Cake Ingredients

• Almond flour: Using almond flour instead of all-purpose flour makes this cake gluten-free and gives it a subtle almond flavor.
• Sweeteners: Choose granulated sugar or monk fruit sweeteners, which have zero calories.
• Lemon: We use only lemon zest for this almond cake recipe.
• egg: You will need 6 egg whites and 3 egg yolks at room temperature. Beating the egg whites until stiff peaks forms will help the cake rise. It creates an airy texture.
• Extract: I used vanilla and almond extracts to improve the flavor.
• salt: A pinch of fine sea salt helps balance the sweetness.
• Coconut whipped cream: If you want simple toppings Buy frozen coconut whipped cream, such as Cocowhip, and thaw it in the refrigerator.
• Coconut flakes: If you want more coconut flavor Sprinkle toasted unsweetened coconut flakes on top of the cake.

Find all measurements and instructions at the bottom of this post in the recipe card.

How to make coconut lemon almond cake

1. prepare: Place a rack in the center of the oven and preheat to 350°F. Grease a 9-inch springform pan with nonstick spray. Cover with baking paper. and sprinkled with almond flour
2. Lemon sugar: Combine sugar and zest of 2 lemons in a small bowl. Rub together to remove the lemon oil. Set aside 2 tablespoons of the lemon sugar to use later on the egg whites.
3. Wet ingredients: Beat the egg yolks and remaining lemon sugar until the yolks are thick and pale in color. Whisk in vanilla and almond extracts and salt.
4. Beat egg whites in the bowl of a stand mixer until the whites turn opaque. Sprinkle in the remaining lemon sugar and beat until the egg whites form tall peaks.
5. Combine all ingredients: Stir one-quarter of the egg whites into the yolk mixture with a rubber spatula. Then, gently fold the remaining egg whites and half of the almond flour into the yolk mixture. Gradually add the remaining flour until completely combined.
6. baked: Pour the batter into the prepared pan and bake for 30 to 35 minutes, until the top is golden and firm to the touch.
7. Remove the cake from the pan: Let the hot cake cool on a wire rack for 5 minutes, then run a knife along the edge of the pan with butter and invert onto the wire rack. Remove the sides and bottom of the springform pan. Then peel off the baking paper. Flip the cake right side up and let cool completely.
8. Decorate the cake: Before serving the Coconut Lemon Almond Cake Spread the beaten coconut milk on top and sprinkle with toasted coconut.

Is ground almond the same as almond flour?

Almond meal and almond flour are made from ground almonds. But Almond Meal uses whole almonds. And almond flour will remove it. Almond flour has a finer texture than flour. But you can use them interchangeably in baking recipes.

Various formats

• orange: Change up the flavor and taste a large orange instead of a lemon.
• coconut milk: If you can’t find Cocowhip, make homemade whipped coconut milk using coconut milk and powdered sugar.
• Don’t like coconut? Substitute for regular frozen whipped cream, such as True Whip, and don’t need to add grated coconut.
• Don’t have a spring-loaded pan? Use a 9-inch round cake pan.
• salt: Substitute kosher or table salt for fine sea salt.
• Berries: Sprinkle your favorite berries over this coconut almond cake.

Storage space

This Coconut Lemon Almond Cake is wrapped tightly in plastic wrap. It can sit on the counter overnight. Or refrigerate for 3 days if no cream topping is included. Once you have frozen the cake Let refrigerate for up to 5 days.

This cake also freezes well. You can add whipping cream or not. Wrap each piece in foil and store in a large ziplock bag. Thaw cake in the refrigerator before eating.

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