Coconut Almond Cake
A super moist, naturally gluten-free loaf cake made with almond flour, coconut and citrus.
Servings: 8
Ingredients
- 2/3 cup of a neutral oil
- 4 large eggs
- 1/2 teaspoon of coconut extract, vanilla extract or both
- 1 tablespoon of orange or lemon zest
- 1 tablespoon of orange or lemon juice
- 1 1/4 cups of granulated sugar
- 1 2/3 cups of superfine almond flour
- 2/3 cup of desiccated coconut
- a pinch of salt
- additional coconut (for optional topping)
Instructions
- Preheat your oven to 350°
- Grease a 9”x5” loaf pan and line with parchment paper
- In a large bowl, vigorously whisk 2/3 cup of a neutral oil and 4 large eggs until slightly thickened
- Add 1/2 teaspoon of coconut extract (or vanilla extract), 1 tablespoon of orange or lemon zest, 1 tablespoon of orange or lemon juice and 1 1/4 cups of granulated sugar and whisk until well combined
- Add 1 2/3 cups of almond flour, 2/3 cup of desiccated coconut and a pinch of salt and mix until just combined
- Transfer the batter into the prepared loaf pan and bake in a 350° oven for 5-60 minutes
- Allow the cake to cool fully in the loaf pan before transferring out and slicing
- Store leftovers in an airtight container at room temperature for up to 3 days