Almond, Lemon & Coconut Cake
Following a beautiful walk in the grounds of Auckland Palace, we stopped off at the stunning courtyard to grab some refreshments. My daughter chose a slice of cake that looked, and according to her, tasted divine.
So, having a bit of free time afterwards, I thought I would do a little bit of recipe development after being inspired by this bake. As always, I like to make the most of what I have in stock, so I paired an abundance of fresh lemons with the last of a big bag of desiccated coconut.
I used ground almonds instead of flour, making it extra nutritious and naturally gluten-free (just double-check your baking powder!). The best part? It comes together quickly with minimal washing up.
The result is a delightfully moist cake with a lovely, golden crust. Enjoy it on its own, or serve it with a generous dollop of cream or Greek yogurt. Give it a try!
Almond, Lemon & Coconut Cake
Equipment
- Weighing scales
- mixing bowl with spoons to mix
- Saucepan if melting butter on the hob
- Measuring Spoons
- Loaf tin or 20cm cake tin preferably with liner
- Citrus juicer or you can just squeeze the lemon
- Citrus zester or use the fine part of a grater
- Oven
Ingredients
INGREDIENTS
- 150g butter melted
- 3 large eggs
- large lemon zested and juiced
- 125g caster sugar
- 150g ground almonds
- 100g desiccated coconut
- 1 tsp baking powder GF if needed
- 25g flaked almonds
Instructions
- Oven 180c.
- Wet Ingredients: Melt the butter gently in a saucepan or in the microwave. Once it has cooled slightly, beat in the eggs, lemon zest and juice.
- Dry Ingredients: Stir in the sugar, ground almonds, coconut and baking powder until smooth.
- Bake: Pour into a lined 20cm cake tin or loaf tin. Sprinkle with the flaked almonds and bake for 40 – 45 mins. Cool for 15 mins in the tin then turn out on to a cooling rack.
- Serve: Ideally, let cool for an hour before slicing. This cake is moist enough to eat on its own or served with a large spoonful of cream or Greek yogurt.
Notes
The recipes are free to everyone to use (please give credits to us if you choose to use them), and always will be, but our non-profit organisation incurs many costs to keep it running. If you would like to help keep it going, please consider giving a donation. If you feel inspired to try more, why not invest in our Recipe Collection, available online or from our Eco Market.
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Nutritional Benefits:
Almonds Heart & Blood Sugar Support: Rich in monounsaturated fats, dietary fibre, and magnesium, which aid in maintaining healthy cholesterol levels and stabilising blood sugar.
Cellular Protection: Excellent source of Vitamin E, a powerful antioxidant that protects cell membranes from oxidative stress.
Desiccated Coconut: Quick Energy: Contains medium-chain triglycerides (MCTs), fats that are rapidly digested and converted into energy by the liver.
Mineral Dense: High in manganese (crucial for bone health and carbohydrate metabolism) and dietary fibre to support gut health.
Lemons: Immune & Skin Health: High in Vitamin C and bioactive flavonoids, which support immune function, collagen production, and iron absorption.
Digestive Enzymes: Citric acid and peel compounds support healthy digestive enzyme production.
Eggs: High-Quality Protein: Provides essential amino acids needed for muscle repair and enzyme synthesis.
Brain & Eye Health: Abundant in choline (vital for neurological health) and the antioxidants lutein and zeaxanthin (which support vision).
Compared to traditional flour-and-sugar bakes, the higher protein, healthy fat, and fibre content from the almonds and coconut will provide greater satiety and slow down the spike in blood glucose.
