Go Back
lemon coconut almond cake

Lemon Coconut Almond Cake

Bright, nutty, and irresistibly moist, this Lemon Coconut Almond Cake combines zesty lemon, tender almond meal, and sweet coconut for a rustic yet elegant dessert. Naturally gluten-free and simple to make in one bowl, it’s perfect for afternoon tea, brunch, or any time you crave a slice of sunshine.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 10 slices
Course: Baking, Dessert, Tea Cake
Cuisine: Australian", Gluten-Free, Homemade
Calories: 310
Ingredients Method Notes

Ingredients
  

For the Cake
  • 150 g unsalted butter softened
  • 4 large eggs at room temperature
  • 1 tsp vanilla extract
  • 0.75 cup caster sugar (superfine sugar)
  • 1.5 cups almond meal (ground almonds)
  • 0.25 tsp kosher or cooking salt
  • 1 tsp baking powder
  • 0.75 cup desiccated coconut finely shredded, unsweetened
  • 1.5 tsp lemon zest from 1 large lemon
  • 0.25 cup flaked almonds for topping (optional)

Method
 

  1. 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.
  2. Step 2 – Cream the Butter and Sugar: In a large bowl, beat butter and caster sugar together with a mixer until pale and fluffy, about 2–3 minutes.
  3. Step 3 – Add the Eggs and Vanilla: Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  4. Step 4 – Fold in the Dry Ingredients: Add almond meal, baking powder, salt, desiccated coconut, and lemon zest. Gently fold until just combined. Do not overmix.
  5. Step 5 – Pour and Top: Spoon batter into the prepared pan, smooth the top, and sprinkle flaked almonds evenly over the surface.
  6. Step 6 – Bake: Bake for 35–40 minutes, or until a skewer inserted into the center comes out clean. If browning too quickly, cover loosely with foil during the last 10 minutes.
  7. Step 7 – Cool and Serve: Let the cake cool in the pan for 10 minutes before transferring to a wire rack. Dust with powdered sugar if desired and enjoy.

Notes

Serving: Delicious on its own, or with whipped cream, Greek yogurt, or fresh berries.
Storage: Keep airtight at room temperature for 3 days, refrigerate up to 5 days, or freeze slices for up to 2 months.
Variations: Add lemon juice for extra tang or almond extract for a flavor boost. Use coconut oil for a dairy-free version.