Instructions

1. 1

   Adjust an oven rack to the center position and preheat the oven to 350°F. Prepare a 9-inch springform pan by applying nonstick spray, lining the bottom with parchment paper, and dusting it with almond flour.

2. 2

   In a small bowl, mix together the granulated sugar and the zest from 2 lemons. Use your fingers to rub the zest into the sugar, allowing the oils to release. Reserve 2 tablespoons of this lemon-infused sugar for the egg whites later.

3. 3

   In a large mixing bowl, combine the egg yolks with the remaining lemon sugar.

4. 4

   Whisk the mixture until the yolks turn thick and light in color, which should take about 1 minute. Incorporate the vanilla extract, almond extract, and salt, then set this mixture aside.

5. 5

   Using a standard electric mixer with the whisk attachment (or a hand mixer), beat the 6 egg whites at medium speed until they appear opaque, approximately 1 minute.

6. 6

   Gradually add the reserved 2 tablespoons of lemon sugar to the egg whites, and continue beating until stiff peaks form, which will take about 3 to 4 minutes.

7. 7

   With a flexible rubber spatula, fold in roughly a quarter of the whipped egg whites into the yolk mixture (you can be quite vigorous with this step). Then, gently add the remaining egg whites and about half of the almond flour. Fold these into the yolks, but only partially incorporate them.

8. 8

   While there are still some visible streaks of egg whites, add the remaining almond flour and carefully fold it in until you achieve a smooth and uniform batter. Be gentle!

9. 9

   Transfer the batter into the prepared springform pan and gently shake it to ensure the surface is level.

10. 10

    Bake the cake for 30 to 35 minutes, or until the top is a golden brown and springs back when touched. Allow the cake to cool in the pan on a wire rack for 5 minutes, then run a butter knife around the edges of the pan.

11. 11

    Carefully invert the cake onto the wire rack, removing the sides and bottom of the pan, and peel off the parchment paper. Flip the cake back over so it's right side up and let it cool completely.

12. 12

    When you're ready to serve, spread whipped coconut cream generously over the top of the cake and sprinkle with toasted coconut. Slice into 12 pieces and enjoy immediately.

Nutrition Information

Notes & Tips

• *This was calculated with sugar, if using monk fruit sweetener the weight watcher points go down to 4 per slice.
• It’s best to top the cake with the whipped coconut cream right when you’re ready to eat.