Easy Lemon Coconut Almond Cake Recipe
Ingredients:
1 cup almond flour
1/2 cup all-purpose flour
1/2 cup desiccated coconut
1 cup granulated sugar
1/2 cup unsalted butter, melted
3 large eggs
1/2 cup plain yogurt or sour cream
Zest of 2 lemons
Juice of 1 lemon
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
For the Glaze:
1 cup powdered sugar
Juice of 1 lemon
1/4 cup shredded coconut (optional, for garnish)
Sliced almonds (optional, for garnish)
Instructions:
Preheat Oven:
Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
Combine Dry Ingredients:
In a medium bowl, whisk together the almond flour, all-purpose flour, desiccated coconut, baking powder, baking soda, and salt.
Mix Wet Ingredients:
In a large bowl, beat the melted butter and granulated sugar together until well combined. Add the eggs one at a time, beating well after each addition. Stir in the yogurt or sour cream, lemon zest, lemon juice, and vanilla extract.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.
Bake the Cake:
Pour the batter into the prepared cake pan and spread it evenly. Bake in the preheated oven for 30-35 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 it to a wire rack to cool completely.
Prepare the Glaze:
In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
Glaze the Cake:
Once the cake is completely cooled, drizzle the lemon glaze over the top. Sprinkle with shredded coconut and sliced almonds if desired.
Serve:
Slice and serve the cake. Enjoy!