Lemon Coconut Coffee Cake

This Lemon Coconut Coffee Cake beautifully balances the tartness of fresh lemon juice with the rich flavor of coconut oil and the depth of coffee. Topped with almond flakes for a delightful crunch, this cake is moist and perfect for breakfast or as a sweet treat any time of day. It’s a delightful combination of textures and flavors that respects traditional baking while adding a creative twist.

Ingredients:

• 2 cups all-purpose flour
• 1 cup sugar
• 1/2 cup butter, softened
• 1/2 cup coconut oil, melted
• 3 large eggs
• 1/2 cup coffee, brewed and cooled
• 1/4 cup lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 cup almond flakes
• 1/4 cup jam (your favorite flavor for serving)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
3. Add the melted coconut oil and mix until well combined.
4. Beat in the eggs one at a time, then stir in the coffee, lemon juice, lemon zest, and vanilla extract.
5. In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
7. Fold in half of the almond flakes.
8. Pour the batter into the prepared cake pan and smooth the top.
9. Sprinkle the remaining almond flakes on top.
10. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
11. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
12. Serve slices with a dollop of your favorite jam.