Print

Gluten-Free Lemon Coconut Cake

Close-up of a moist Gluten-Free Lemon Coconut Cake loaf, drizzled with white lemon icing and zest.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A moist and bright cake recipe using almond flour and coconut, featuring strong lemon zest and juice flavors, topped with a simple coconut glaze.

Ingredients

Scale
  • 1 3/4 cups almond flour
  • 1/2 cup unsweetened shredded coconut
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 large eggs
  • 3/4 cup granulated sugar
  • 1/2 cup coconut oil, melted
  • 1/4 cup full-fat coconut milk
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • For the Glaze: 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon coconut milk

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
  2. In a medium bowl, whisk together the almond flour, shredded coconut, baking powder, and salt.
  3. In a separate large bowl, whisk the eggs and granulated sugar until pale and slightly fluffy, about 2 minutes.
  4. Whisk in the melted coconut oil, coconut milk, lemon juice, lemon zest, and vanilla extract into the egg mixture until just combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just incorporated. Do not overmix.
  6. Pour the batter into the prepared cake pan and spread evenly.
  7. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  9. Prepare the glaze: Whisk the powdered sugar, lemon juice, and coconut milk together until smooth. Add more powdered sugar for a thicker glaze or more liquid for a thinner one.
  10. Drizzle the glaze over the cooled cake. Allow the glaze to set before slicing and serving.

Notes

  • For extra coconut flavor, toast the shredded coconut lightly before adding it to the batter.
  • If you prefer a layer cake, double the recipe and bake in two 8-inch pans. Adjust baking time as needed.
  • You can substitute the almond flour with a good quality 1:1 gluten-free baking blend if desired, but the texture may change slightly.

Nutrition

Find it online: https://savorandpin.com/gluten-free-lemon-coconut-cake/