A lemon and coconut cake combines the zesty freshness of lemon with the rich, tropical flavor of coconut. Here’s a simple recipe for a moist, delicious cake:
Ingredients:
- For the Cake:
- 1 ½ cups almond flour
- ½ cup shredded unsweetened coconut
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 3 large eggs
- ½ cup unsweetened coconut milk (or any milk of choice)
- ¼ cup melted coconut oil (or butter)
- ¼ cup honey or a low-carb sweetener (optional, to taste)
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- For the Glaze:
- ¼ cup powdered erythritol (or powdered sugar if not low-carb)
- 1 tablespoon fresh lemon juice
- 1 tablespoon coconut milk (or more, to desired consistency)
Instructions:
1. Prepare the Oven and Pan:
Preheat your oven to 350°F (175°C). Grease and line a round cake pan (8-inch) with parchment paper or lightly grease it with coconut oil.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the almond flour, shredded coconut, baking powder, baking soda, and salt.
3. Whisk Wet Ingredients:
In a separate bowl, whisk the eggs, coconut milk, melted coconut oil, honey (or sweetener), lemon zest, lemon juice, and vanilla extract until smooth.
4. Combine Wet and Dry:
Pour the wet ingredients into the dry ingredients and stir until fully combined. The batter should be thick but pourable.
5. Bake:
Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean, and the cake is golden on top.
6. Make the Lemon Glaze:
While the cake is cooling, mix the powdered erythritol, lemon juice, and coconut milk in a small bowl until smooth. Adjust the liquid to reach your desired glaze consistency.
7. Cool and Glaze:
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Once cool, drizzle the lemon glaze over the top.
8. Serve and Enjoy:
Slice and serve the cake as a light, refreshing dessert! You can top it with extra shredded coconut or lemon zest for decoration.
Tips:
- If you prefer a sweeter cake, adjust the sweetener to your liking.
- For an extra coconut flavor, you can sprinkle some toasted shredded coconut on top of the glaze before serving.
Enjoy your cake with lemon and coconut! It’s perfect for a light treat or even as a special brunch dessert.