Cake with Lemon and Coconut

A lemon and coconut cake combines the zesty freshness of lemon with the rich, tropical flavor of coconut. Here’s a simple recipe for a moist, delicious cake:

Ingredients:

• For the Cake:
  • 1 ½ cups almond flour
  • ½ cup shredded unsweetened coconut
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 3 large eggs
  • ½ cup unsweetened coconut milk (or any milk of choice)
  • ¼ cup melted coconut oil (or butter)
  • ¼ cup honey or a low-carb sweetener (optional, to taste)
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
• For the Glaze:
  • ¼ cup powdered erythritol (or powdered sugar if not low-carb)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon coconut milk (or more, to desired consistency)

Instructions:

1. Prepare the Oven and Pan:

Preheat your oven to 350°F (175°C). Grease and line a round cake pan (8-inch) with parchment paper or lightly grease it with coconut oil.

2. Mix Dry Ingredients:

In a medium bowl, whisk together the almond flour, shredded coconut, baking powder, baking soda, and salt.

3. Whisk Wet Ingredients:

In a separate bowl, whisk the eggs, coconut milk, melted coconut oil, honey (or sweetener), lemon zest, lemon juice, and vanilla extract until smooth.

4. Combine Wet and Dry:

Pour the wet ingredients into the dry ingredients and stir until fully combined. The batter should be thick but pourable.

5. Bake:

Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean, and the cake is golden on top.

6. Make the Lemon Glaze:

While the cake is cooling, mix the powdered erythritol, lemon juice, and coconut milk in a small bowl until smooth. Adjust the liquid to reach your desired glaze consistency.

7. Cool and Glaze:

Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Once cool, drizzle the lemon glaze over the top.

8. Serve and Enjoy:

Slice and serve the cake as a light, refreshing dessert! You can top it with extra shredded coconut or lemon zest for decoration.

Tips:

• If you prefer a sweeter cake, adjust the sweetener to your liking.
• For an extra coconut flavor, you can sprinkle some toasted shredded coconut on top of the glaze before serving.

Enjoy your cake with lemon and coconut! It’s perfect for a light treat or even as a special brunch dessert.