Lemon Coconut Almond Cake

If you love the fresh taste of lemon and the cozy flavor of coconut, this lemon coconut almond cake is going to be your new favorite treat. It’s light, moist, and packed with sunny citrus notes, balanced by the nutty richness of almonds. The best part? You don’t need fancy tools or tricky steps — just a few simple ingredients and one bowl!

This cake is perfect for afternoon tea, family gatherings, or whenever you want a dessert that feels homemade yet special. Each slice delivers the perfect mix of zesty lemon, tender crumb, and a hint of coconut sweetness that makes it impossible to stop at one bite.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Simple Ingredients: Made with pantry staples — butter, eggs, almond meal, and lemon.
• Naturally Gluten-Free: No flour needed — the almond meal gives it structure and a delicate texture.
• Moist & Flavorful: The combination of coconut and lemon keeps it soft and fresh for days.
• Perfect for Any Occasion: Great for tea time, brunch, or as a light dessert after dinner.
• Beautifully Rustic: Topped with flaked almonds, it looks effortlessly elegant without frosting.

This lemon coconut almond cake stands out for its beautiful balance — not too sweet, not too heavy, just golden perfection with a refreshing citrus lift.

Ingredients Needed

For the Cake

• 150g (10 tbsp) unsalted butter, softened
• 4 large eggs, at room temperature
• 1 tsp vanilla extract
• ¾ cup caster sugar (superfine sugar)
• 1½ cups almond meal (ground almonds)
• ¼ tsp kosher or cooking salt
• 1 tsp baking powder
• ¾ cup desiccated coconut (finely shredded, unsweetened)
• 1½ tsp lemon zest (from 1 large lemon)
• ¼ cup flaked almonds, for topping (optional but adds lovely crunch)

💡 Tip: Use freshly grated lemon zest — it adds a brighter flavor than bottled lemon extract.

How to Make Lemon Coconut Almond Cake

Step 1 – Preheat the Oven

Preheat your oven to 180°C (350°F). Line the base of a 20 cm (8-inch) round cake pan with parchment paper and lightly grease the sides.
👉 This ensures the cake doesn’t stick and bakes evenly.

Step 2 – Cream the Butter and Sugar

In a large mixing bowl, beat butter and caster sugar together using a hand or stand mixer until pale and fluffy — about 2–3 minutes.
🧁 This step traps air into the mixture, helping your cake rise and stay soft.

Step 3 – Add the Eggs and Vanilla

Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
💡 Make sure your eggs are at room temperature so the batter doesn’t curdle.

Step 4 – Fold in the Dry Ingredients

Add almond meal, baking powder, salt, desiccated coconut, and lemon zest. Gently fold everything together with a spatula until just combined.
🌿 Don’t overmix — you want to keep the batter light and airy.

Step 5 – Pour and Top

Spoon the batter into the prepared cake pan. Smooth the surface, then sprinkle flaked almonds evenly over the top for a golden, nutty crust.

Step 6 – Bake

Bake for 35–40 minutes, or until a skewer inserted into the center comes out clean.
If the top browns too quickly, loosely cover it with foil for the last 10 minutes.

Step 7 – Cool and Serve

Let the cake cool in the pan for 10 minutes before transferring to a wire rack. Once completely cool, dust with a little powdered sugar if desired and enjoy!

Serving and Storage Tips

To Serve:

• Serve plain, or with a dollop of whipped cream or Greek yogurt.
• Add fresh berries or a drizzle of lemon syrup for extra brightness.
• It pairs perfectly with tea, coffee, or a light dessert wine.

To Store:

• Store in an airtight container at room temperature for up to 3 days.
• Refrigerate for up to 5 days — just bring to room temperature before serving.
• To freeze, wrap slices tightly and store for up to 2 months. Thaw overnight in the fridge.

Helpful Notes

• Use almond meal, not almond flour — almond flour is finer and can make the cake dense.
• Coconut options: Desiccated coconut adds texture, but you can use finely shredded if you prefer.
• Flavor boost: Add a spoonful of lemon juice or a drop of almond extract for an extra punch.
• Make it dairy-free: Swap butter for coconut oil or vegan margarine.
• Decorating tip: Sprinkle with toasted coconut flakes after baking for a tropical finish.

Conclusion

This lemon coconut almond cake is the perfect balance of bright, nutty, and buttery flavors — a simple yet stunning dessert that feels like sunshine on a plate. Whether you’re baking it for a special occasion or a cozy afternoon, this cake is sure to impress with its fresh taste and tender texture.

If you try this recipe, leave a comment and a star rating below! 🌟
Share your creation on Pinterest or Facebook — I’d love to see how yours turned out.
What’s your favorite way to enjoy lemon desserts? Let me know in the comments! 🍋

Frequently Asked Questions (FAQ)

Can I make this cake gluten-free?

Yes! It’s already naturally gluten-free because it uses almond meal instead of flour. Just make sure your baking powder is labeled gluten-free.

Can I use almond flour instead of almond meal?

You can, but the texture will be slightly different — almond flour is finer and can make the cake denser. Almond meal gives a more tender, rustic crumb.

Can I substitute the butter?

Yes! You can use melted coconut oil or a dairy-free butter alternative. It will add a mild coconut flavor that pairs beautifully with the lemon.

How do I know when the cake is done?

Insert a toothpick or skewer into the center — if it comes out clean or with just a few crumbs, it’s ready.

Is this cake freezer-friendly?

Absolutely. Freeze whole or in slices, wrapped tightly in plastic wrap and foil. Thaw overnight at room temperature before serving.