Easy Lemon Coconut Almond Cake

Step 1

Preheat oven to 180°C/350°F (160°C fan). Grease a 20cm/8” round cake pan (or springform pan) with butter then line with paper.

Step 2

Melt butter - Place the butter in a large microwavable bowl and melt in the microwave. Let cool for a couple of minutes.

Step 3

Wet ingredients - Add egg, vanilla and sugar and whisk until combined.

Step 4

Dry ingredients - Add almond meal, salt, baking powder, coconut and lemon zest. Whisk until combined.

Step 5

Bake 40 minutes - Pour into pan. Sprinkle over almonds. Bake 40 minutes. Cool 15 minutes in pan then carefully turn out onto cooling rack.

Step 6

Cool at least 1 hour before cutting slices to serve. Moist enough to serve plain - doesn't need cream or anything!