Ingredients
Equipment
Method
- Preheat your oven to 175°C (350°F) and grease the cake pan.
- In a mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy (about 3-5 minutes).
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and orange zest until combined.
- In another bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined.
- Fold in the shredded coconut until evenly distributed in the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is baking, toast the sesame seeds in a dry skillet over medium heat until golden, about 3-4 minutes, then set aside.
- Allow the cake to rest for 10 minutes before transferring it to a cooling rack. Once cooled, sprinkle the toasted sesame seeds on top for added crunch.
- Slice into neat pieces, garnish with fresh mint leaves if desired, and serve.
Nutrition
Notes
Feel free to experiment with different citrus zests for unique flavors!
If you’re out of almond flour, you can substitute it with ground hazelnuts for a different taste profile.
The cake stores well in an airtight container for up to 3 days at room temperature, and you can reheat individual pieces in the microwave for a few seconds to enjoy the fresh-out-of-the-oven taste.
Happy baking!
If you’re out of almond flour, you can substitute it with ground hazelnuts for a different taste profile.
The cake stores well in an airtight container for up to 3 days at room temperature, and you can reheat individual pieces in the microwave for a few seconds to enjoy the fresh-out-of-the-oven taste.
Happy baking!