Lemon Coconut Coffee Cake

This delightful Lemon Coconut Coffee Cake blends the refreshing zest of lemon with the tropical notes of coconut oil and almond flakes, creating a moist and flavorful dessert. The rich buttery base, complemented by the depth of coffee, provides a perfect pairing for a cozy afternoon treat or a sweet breakfast option. This recipe respects traditional baking methods while adding a creative twist with its unique flavor combinations.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/4 cup coconut oil, melted
• 1 tablespoon lemon juice
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup brewed coffee, cooled
• 1/4 cup almond flakes
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 cup jam (your choice, for serving)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in the melted coconut oil and lemon juice until well combined.
5. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
6. Gradually add the dry ingredients to the wet mixture, alternating with the brewed coffee, and mix until just combined.
7. Fold in the almond flakes gently.
8. Pour the batter into the prepared cake pan and smooth the top.
9. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
11. Serve slices of the cake with a dollop of your favorite jam on top.