Easy Lemon Coconut Almond Cake
Ingredients:
1 cup almond flour
½ cup all-purpose flour
½ cup desiccated (shredded) coconut
1 cup granulated sugar
½ cup unsalted butter, melted and slightly cooled
3 large eggs
½ cup plain yogurt or sour cream
Zest of 2 lemons
Juice of 1 lemon (about 2-3 tablespoons)
1 teaspoon vanilla extract
1 teaspoon baking powder
Optional: Powdered sugar for dusting
Instructions:
Preheat & Prep:
Preheat your oven to 350°F (175°C).
Grease and flour an 8-inch or 9-inch round or square cake pan, or line it with parchment paper.
Combine Dry Ingredients:
In a medium bowl, whisk together the almond flour, all-purpose flour, desiccated coconut, baking powder, and granulated sugar.
Combine Wet Ingredients:
In a large bowl, whisk together the melted and cooled butter, eggs, yogurt or sour cream, lemon zest, lemon juice, and vanilla extract.
Mix Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing to keep the cake light and airy.
Bake:
Pour the batter into the prepared cake pan and spread it evenly.
Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
Cool:
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Serve:
Optional: Dust with powdered sugar before serving for an extra touch of sweetness.
Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Servings: 8
Enjoy this light and flavorful lemon coconut almond cake!