Easy lemon coconut almond cake
This moist and flavorful Lemon Coconut Almond Cake combines zesty lemon, tropical coconut, and nutty almonds in a gluten-free and easy-to-make dessert. Topped with crunchy almonds and a tangy lemon glaze, it’s perfect for any occasion.
Prep
: 10
Total
: 25 minutes
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
For the glaze:
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease and line cake pan.
- Whisk almond flour, coconut, baking powder, and salt.
- Beat eggs, sugar, lemon juice, zest, coconut oil, and vanilla until smooth.
- Mix wet into dry ingredients until just combined.
- Pour into pan and sprinkle almonds on top.
- Bake 30–35 minutes until toothpick is clean.
- Whisk glaze ingredients.
- Cool cake 10 minutes, transfer to rack, drizzle glaze.
Notes
- Use fresh lemon for best flavor.
- Can be made dairy-free by using coconut oil.
- Perfect with a cup of tea or coffee.
- Store leftovers well wrapped to maintain moisture.