Easy lemon coconut almond cake

Name: Easy lemon coconut almond cake
Prep time: 15 min
Cook time: 35 min
Total time: 60 min
Ingredients: 1 ½ cups almond flour; ½ cup shredded unsweetened coconut; ¾ cup sugar; 3 large eggs; ¼ cup fresh lemon juice; Zest of 2 lemons; ½ cup coconut oil (melted); 1 tsp vanilla extract; 1 tsp baking powder; ¼ tsp salt; ½ cup sliced almonds; 1 cup powdered sugar; 2 tbsp fresh lemon juice

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By: Lina's Kitchen
Posted: 07/02/2025

If you’re searching for cake that will harmonise tart lemon, tropical coconut and nutty almond flavours, this Easy lemon coconut almond cake is your new favourite dessert. It’s very moist and tender with a fine crumb, and so easy to make too, perfect for any celebration, afternoon tea, or whenever you crave something sweet.

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The recipe pairs fresh lemon zest and juice with shredded coconut and almond flour, for a naturally moist and flavorful cake that happens to be gluten-free and dairy-free, if you wish. The crunchy almond topping provides a wonderful contrast in texture, while a lemon glaze finishes everything off bright and sunny.

Why You’ll Love This Lemon coconut almond cake

Loaded with the deliciousness of fresh lemon and coconut

Gluten-free and Dairy-free Instructions

4 SIMPLE INGREDIENTS This recipe couldn’t be easier- ingredients you already have in your pantry likely!

Ideal for birthdays, as a brunch cake, or for casual desserts

Advance preparation: You can make these ahead and freeze them.

Ingredients

1 ½ cups blanched almond flour

½ cup shredded unsweetened coconut

¾cup sugar (granulated or coconut sugar)

3 large eggs

¼ cup fresh lemon juice

Zest of 2 lemons

½ cup coconut oil, melted (or butter)

1 teaspoon vanilla extract

1 teaspoon baking powder

¼ teaspoon salt

½ c sliced almonds (for topping)

For the Lemon Glaze:

1 cup powdered sugar

2 tablespoons fresh lemon juice

Instructions

Prepare the oven and pan:

Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment.

Mix dry ingredients:

In a large bowl, whisk together the almond flour, shredded coconut, baking powder and salt.

Combine wet ingredients:

In a separate bowl mix the eggs, sugar, lemon juice, lemon rind, melted coconut oil, and vanilla extract together until smooth.

Combine wet and dry:

Add the wet ingredients to the dry and mix just until incorporated.

Pour and top:

Scrape the batter into the prepared pan. Scatter sliced almonds over the surface.

Bake:

Bake for 30–35 minutes or until a toothpick inserted into the middle comes out clean.

Make the glaze:

Whisk together sugar and lemon juice until smooth.

Cool and glaze:

Cool the cake in the pan for 10 minutes, then remove from pan and place on wire rack. Drizzle the lemon icing over the cooled cake.

Tips for Best Results

Always use fresh lemon juice and zest for the best flavor.

Make sure the almond flour is finely ground so the crumb is tender.

You can replace coconut oil with melted butter if you wish for a richer flavour.

Cool cake completely before glazing to prevent icing from melting.

Cool completely, then transfer store in an airtight container at room temperature for up to 3 days.

Storage and Reheating

At Room Temperature: Will stay moist in an airtight container for as long as 3 days.

Fridge: Up to 5 days, space permitting; bring to room temperature before serving.

Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge.

FAQs

Is this cake gluten-free?

Yes, it calls for almond flour and shredded coconut in place of wheat flour.

Is there a way to make this cake without dairy?

Absolutely! Opt for coconut oil or a nondairy butter substitute.

Can I substitute other nuts?

You can experiment with hazelnut or cashew flour, although the texture will be best with almond flour.