Almond, Lemon & Coconut Cake
A super moist bake that happens to be gluten free
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
Notes: This cake will keep for up to 5 days in an airtight container. If the weather is hot, it is best stored in the fridge.