Description
Whipping up this lemon coconut almond cake feels like bringing sunshine into your kitchen with minimal effort and maximum flavor. Mixing simple pantry ingredients creates a moist, zesty treat that makes dessert time something special to savor.
Ingredients
Scale
Primary Ingredients:
- 2 cups all-purpose flour
- 1 cup unsalted butter
- 1 ¾ cups granulated sugar
- 3 large eggs
- 1 cup buttermilk
Supplemental Ingredients:
- ½ cup unsweetened shredded coconut
- ½ cup sliced almonds
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 zest of lemon
Finishing Ingredients:
- 2 cups powdered sugar
- ¼ cup lemon juice
- 2 tablespoons unsweetened shredded coconut
- 1–2 tablespoons milk
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Prepare the oven to 350F and grease a 9×13 inch baking pan. Coat the pan with flour and line the bottom with parchment paper for easy removal.
- Mix 2 cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt in a medium bowl. Set this dry mixture aside.
- Cream 1 cup softened butter with 1 ¾ cups sugar in a large bowl until the mixture becomes light and airy, which takes about 3-5 minutes.
- Add 3 large eggs to the butter mixture one at a time. Blend each egg completely before adding the next. Stir in 1 teaspoon vanilla and ½ teaspoon almond extract.
- Alternate adding the dry ingredients and 1 cup buttermilk to the butter mixture. Start and end with dry ingredients. Mix until just combined without overmixing.
- Gently incorporate ½ cup shredded coconut, ½ cup toasted sliced almonds, and zest from 1 lemon into the batter. Distribute evenly throughout.
- Transfer the batter to the prepared pan and spread it smoothly and evenly.
- Bake at 350F for 30-35 minutes. Check doneness by inserting a wooden skewer into the center – it should come out clean.
- Allow the cake to rest in the pan for 10-15 minutes. Then transfer to a wire rack to cool completely.
- Prepare the glaze by whisking 2 cups powdered sugar, ¼ cup lemon juice, and 2 tablespoons shredded coconut until smooth.
- Thin the glaze with 1-2 tablespoons milk or additional lemon juice until you reach the desired consistency.
- Position the cooled cake on a serving platter. Pour the glaze over the top, letting it drip down the sides naturally.
- Sprinkle extra shredded coconut and toasted almonds on top for decoration if desired.
- Wait 15-20 minutes for the glaze to set before cutting and serving the cake.
Notes
- Toast the almonds in a dry skillet before adding to the batter for deeper, nuttier flavor that really enhances the cake’s complexity.
- Use room temperature eggs and butter to help them blend more smoothly and create a more consistent cake texture.
- Check the cake at 30 minutes to prevent overbaking, as coconut can quickly dry out the cake’s texture if left too long in the oven.
- For a gluten-free version, swap the all-purpose flour with a cup-for-cup gluten-free baking blend and add an extra tablespoon of buttermilk to maintain moisture.
- Prep Time: 20-25 minutes
- Cook Time: 30-35 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 468 kcal
- Sugar: 44 g
- Sodium: 166 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.3 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg