Delight in the light and refreshing taste of this Lemon, Coconut, and Almond Cake, a perfect harmony of zesty lemon and sweet coconut mixed with the nutty richness of almonds. This gluten-free and lactose-free cake is a dream come true for those looking to indulge in a healthier dessert that doesn’t compromise on flavor. Its moist, fluffy texture and tangy lemon icing make it a sure hit for any occasion.
Why You’ll Love This: This cake is an absolute joy for several reasons:
- Bright and Zesty: The fresh lemon flavor not only adds a wonderful zest but also makes the cake incredibly refreshing.
- Nutrient-Rich: Almonds and coconut contribute healthy fats and nutrients, making this cake both satisfying and beneficial.
- Simple and Elegant: With its beautiful lemon icing and fluffy texture, this cake is both easy to make and elegant enough for special occasions.
Perfect Occasion: This cake is ideal for various events and moments:
- Summer Gatherings: Its refreshing taste is perfect for a summer party or picnic.
- Afternoon Tea: Serve this cake during an afternoon tea as a light and delightful treat.
- Health-Conscious Celebrations: A great choice for birthdays or celebrations where guests prefer gluten-free and lactose-free options.
Decoration Tips:
- Lemon Icing: Top the cake with a smooth lemon icing and garnish with lemon zest for a vibrant and attractive finish.
- Toasted Coconut Flakes: Sprinkle toasted coconut flakes over the icing for added texture and flavor.
- Edible Flowers: Decorate with edible flowers for a pop of color and an elegant touch.
Ingredients:
- 4 eggs
- 3/4 cup xylitol or demerara sugar
- 1/4 cup lemon juice
- 2 cups almond flour
- 1 packet dry shredded coconut (50g)
- 1 cup sweet starch (polvilho doce)
- 200ml coconut milk
- 1/4 cup coconut oil
- 1 tablespoon baking powder
- For the Icing:
- 1/2 cup powdered sugar
- Lemon zest and juice to taste
- Preheat and Prepare: Start by preheating your oven to 200°C (392°F). Grease a cake pan and set aside.
- Mix Wet Ingredients: In a large bowl, whisk together the eggs, coconut milk, xylitol (or demerara sugar), coconut oil, and lemon juice until well combined.
- Add Dry Ingredients: Gradually stir in the almond flour, sweet starch, and shredded coconut until the mixture is smooth.
- Incorporate Baking Powder: Fold in the baking powder gently to keep the batter airy.
- Bake the Cake: Pour the batter into the prepared pan. Bake in the preheated oven for about 30 minutes or until a toothpick inserted in the center comes out clean.
- Prepare the Icing: While the cake cools, mix the powdered sugar with enough lemon juice to achieve a smooth icing consistency. Stir in some lemon zest for extra flavor.
- Decorate and Serve: Once the cake is cool, drizzle the lemon icing over the top. Add more lemon zest or toasted coconut flakes if desired.
Enjoy this delightful Lemon, Coconut, and Almond Cake, a refreshing treat that’s as nutritious as it is delicious, perfect for any occasion that calls for a slice of something special!
