Name: Almond Lemon Coconut Cake
Prep time: 15 min
Cook time: 32 min
Total time: 47 min
Ingredients: 2 cups finely ground almond flour (sifted); 1/3 cup tapioca flour; 1/3 cup shredded unsweetened coconut; 1/3 cup pure maple syrup; 1/4 cup avocado oil; 1 tsp. baking powder; 1/4 tsp. baking soda; 1/4 tsp. salt; 1 tsp. vanilla extract; 1/2 tsp. almond extract; 1 Tbsp. fresh lemon juice; 2 Tbsp. lemon zest; 3 large eggs; 1/2 cup sliced almonds; Dusting powdered sugar

Light and fluffy, with hints of bright citrus flavor, this naturally sweet lemon coconut cake comes together with super fine gluten-free almond flour, pure maple syrup, shredded coconut and fresh lemon zest. Perfectly moist, with a bit of tropical flair, it’s a crowd-pleasing dessert for springtime (or anytime!), whether you follow a special diet or not.

Round Almond-Topped Lemon Coconut Cake Sliced Like a Pie on a Round Serving Plate

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Almond Lemon Coconut Cake

Prep Time 15 minutes

Cook Time 32 minutes

Total Time 47 minutes

Servings 10

Calories 287 kcal

Author Loren

Ingredients

2 cups finely ground almond flour sifted
1/3 cup tapioca flour
1/3 cup shredded unsweetened coconut
1/3 cup pure maple syrup
1/4 cup avocado oil
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 tsp. vanilla extract
1/2 tsp. almond extract
1 Tbsp. fresh lemon juice
2 Tbsp. lemon zest
3 large eggs

Optional

1/2 cup sliced almonds
Dusting powdered sugar

Instructions

Preheat oven to 350 degrees F. Prepare 8-inch round cake pan by lightly greasing and line bottom with parchment paper.
In large bowl, whisk together almond flour, tapioca flour, shredded coconut, baking powder, baking soda and salt.
In separate medium bowl, whisk eggs, maple syrup, olive oil, lemon juice, lemon zest, vanilla and almond extract until smooth.
Add wet ingredients to the dry ingredients and stir until just combined. Avoid overmixing.
Pour batter into prepared cake pan and smooth top. Top with sliced almonds, if using. Bake 30-35 minutes or until toothpick inserted in center comes out clean.
Let cake cool in pan for 10 minutes, then transfer to wire rack to cool completely. Do not slice cake until it has completely cooled.
Dust top with powdered sugar prior to serving, if desired.

Recipe Notes

Get the quality ingredients you need from Vitacost.

Nutrition Facts

Almond Lemon Coconut Cake

Amount Per Serving

Calories 287 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 4g20%

Trans Fat 0.01g

Polyunsaturated Fat 2g

Monounsaturated Fat 6g

Cholesterol 49mg16%

Sodium 103mg4%

Potassium 151mg4%

Carbohydrates 18g6%

Fiber 4g16%

Sugar 8g9%

Protein 8g16%

Vitamin A 73IU1%

Vitamin C 4mg5%

Calcium 105mg11%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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