How delicious the coconut and pistachio lemon cake is! Imagine a slice of cake that captures the lively scent of lemon, the enveloping sweetness of coconut, and the intense note of pistachio: a flourless dessert, perfect for those looking for something light yet irresistible. This cake combines naturally gluten-free ingredients in a harmonious balance of flavors and textures, where each bite is a delight for the palate. It is ideal for a fresh end to a meal or a special snack, and it is surprisingly simple to prepare. If you like lemon desserts, try the lemon roll or lemon pound cake, try the white chocolate and lemon cake or the creamy lemon dessert.
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OTHER LEMON DESSERT RECIPES
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for making the coconut and pistachio lemon cake
- 4 eggs
- 2 cups cups shredded coconut
- 1 cup cup pistachio flour
- 3/4 cup cup sugar
- 1/4 cup cup vegetable oil
- 1 pinch salt
- 1 lemon
Tools
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- Baking Tray 8×10 inches
- Electric Whisks
Steps
Break the eggs and separate the yolks from the whites. Whip the whites with half of the sugar until stiff peaks form. Beat the yolks with the remaining sugar.
Add the shredded coconut and pistachio flour (or finely ground pistachios) to the whipped yolks. Mix well. Add the grated lemon zest and the filtered lemon juice.
Fold in the egg whites and a pinch of salt and mix well. Pour into the baking tray lined with parchment paper and bake at 340°F, fan setting, for 40 minutes. Let cool and serve by cutting the cake into cubes.
Storage and Variations
You can store the cake under a glass dome for a couple of days or 3-4 days in the refrigerator.
VARIATIONS
Coconut, Pistachio, and Lemon Cake with Dark Chocolate: Incorporate dark chocolate chips into the batter or decorate it with a chocolate ganache on top, for a sweet and bitter contrast.
Coconut, Pistachio, and Lemon Cake with Raspberries or Berries: Add fresh raspberries or berries into the batter or as a decoration on top, for a touch of acidity and color.
Coconut and Lemon Cake with Almonds: Incorporate chopped almonds into the batter or use them as a decoration on the surface for a crunchy and aromatic touch.
Coconut and Lemon Cake with Almonds: Incorporate chopped almonds into the batter or use them as a decoration on the surface for a crunchy and aromatic touch.
