Lemon Coconut Almond Cake

Ever craved a cake that feels like a tropical vacation with every bite? Meet your new favorite: Lemon Coconut Almond Cake. This isn’t just any dessert—it’s a soft, zesty, nutty, and utterly irresistible creation that combines the brightness of lemon, the sweetness of coconut, and the richness of almonds in perfect harmony. Whether you’re baking for brunch, birthdays, or just because it’s Tuesday, this cake hits the sweet spot every time.

Why You’ll Love This Cake

Let’s be real—this cake is a triple threat. You get the bright citrus pop of lemon, the chewy sweetness of coconut, and the warm nuttiness of almonds all wrapped up in one moist, tender crumb. It’s gluten-friendly (hello, almond flour!), easy to make, and fancy enough to wow at any gathering. Plus, it smells like sunshine in the kitchen.

Lemon Coconut Almond Cake Recipe

Ingredients:

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

Instructions:

Preheat the Oven:

Set your oven to 180°C (350°F) or 160°C (320°F) if using a fan-forced oven.

Grease a 20cm (8-inch) round cake pan with butter and line the base with parchment paper.​

Melt the Butter:

Place the butter in a large microwave-safe bowl and melt it in the microwave.

Allow it to cool slightly for a couple of minutes.​

Combine Wet Ingredients:

Add the eggs, vanilla extract, and caster sugar to the melted butter.

Whisk until the mixture is well combined.​

Add Dry Ingredients:

To the wet mixture, add the almond meal, salt, baking powder, desiccated coconut, and lemon zest.

Whisk until everything is thoroughly combined.

Prepare to Bake:

Pour the batter into the prepared cake pan and smooth the top.

Sprinkle the flaked almonds evenly over the surface, if using.​

Bake the Cake:

Place the pan in the preheated oven and bake for approximately 40 minutes.

The cake is done when it’s golden brown and a skewer inserted into the center comes out clean.​

Cool the Cake:

Remove the cake from the oven and let it cool in the pan for 15 minutes.

Then, carefully turn it out onto a wire rack to cool completely.​

Serve:

Once cooled, slice and serve.

This cake is moist and flavorful on its own, but you can also serve it with a dollop of whipped cream or a drizzle of lemon glaze for extra indulgence.

Baking Tips for the Perfect Lemon Coconut Almond Cake

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Want to make sure your cake turns out just right? Here are some handy tips to help you out:

• Boost the flavor with lemon zest: A little grated lemon zest goes a long way in brightening up the taste. It adds a lovely zing that complements the coconut and almond beautifully.
• Gently add berries: Want to mix in fresh or frozen berries? Fold them in gently right before pouring the batter into the pan to avoid squashing them and turning your batter streaky.
• Prevent over-browning: If you notice the top of the cake or the almond flakes starting to brown too quickly, just lay a piece of foil over the top and let it continue baking without burning.
• Check for doneness the right way: Every oven is a little different, so your baking time might vary. To see if your cake is done, insert a skewer into the center—if it comes out with just a few moist crumbs, it’s perfect. But if there’s still uncooked batter on the skewer, give it a few more minutes and test again.
• Storing the cake: Keep your cake soft and moist by storing it in an airtight container at room temperature. It stays fresh for up to 4 days.
• Freezing instructions: You can also freeze this cake! Just wrap it up or store it in an airtight container and freeze for up to 3 months. When you’re ready to enjoy it, let it thaw at room temperature.

Make-Ahead Tips for Busy Bakers

No time to bake on the day you need it? No worries—this Lemon Coconut Almond Cake is perfect for prepping in advance! Here’s how to make life easier in the kitchen:

• Bake the day before: This cake actually tastes even better the next day as the flavors settle in. Bake it a day ahead and store it in an airtight container—just make sure it’s completely cooled first.
• Freeze it for later: Got a busy week coming up? Bake the cake when you have time and freeze it. Wrap it tightly in plastic wrap, then place it in a freezer-safe container. It’ll keep beautifully for up to 3 months. When you’re ready to enjoy it, just thaw it at room temperature—no microwave needed.
• Make the batter ahead: Short on oven time? Mix the batter the night before and store it covered in the fridge. Let it come to room temperature before baking the next day for best results.
• Slice and freeze individually: If you’re all about convenience, slice the cooled cake and freeze individual portions. This way, you can grab a slice whenever a craving hits—perfect with your morning coffee or as an after-dinner treat.

Serving Suggestions

This Lemon Coconut Almond Cake is so versatile, you can dress it up or keep it simple—totally up to you! Here are a few tasty ways to enjoy it:

• Keep it classic: Serve it as-is with a light dusting of powdered sugar. It’s moist, flavorful, and perfect with a cup of coffee or tea.
• Add a citrus glaze: Drizzle a simple lemon glaze made from lemon juice and powdered sugar over the top for a zesty, sweet finish that complements the cake beautifully.
• Top with whipped cream: A dollop of fresh whipped cream or Greek yogurt adds a creamy contrast to the nutty, coconut-rich texture.
• Pair with fruit: Fresh berries like raspberries, blueberries, or sliced strawberries make a great addition on the side. They add color, freshness, and a bit of tang.
• Serve warm with ice cream: Gently reheat a slice and serve with a scoop of vanilla or coconut ice cream for a comforting dessert.

Frequently Asked Questions

Can I make this cake without coconut?
Yes! If you’re not a fan of coconut, you can leave it out and slightly increase the almond meal to maintain the texture. Just note that the flavor will be more almond-forward without the coconut.

Is this cake gluten-free?
Absolutely. Since it’s made with almond meal instead of flour, this cake is naturally gluten-free—just be sure all your ingredients (like baking powder) are certified gluten-free.

Can I use almond flour instead of almond meal?
Yes, you can use almond flour, but it may slightly change the texture. Almond meal is coarser, giving a bit more body to the cake, while almond flour will make it slightly finer and softer.

How do I know when the cake is fully baked?
The cake should be golden brown on top and slightly springy to the touch. Insert a skewer into the center—if it comes out with a few moist crumbs (not wet batter), it’s ready.

Can I make this cake vegan?
This recipe relies on eggs for structure and moisture, so a direct substitution might affect the texture. However, some have had success using flax eggs and vegan butter. It’s worth experimenting if you’re up for a plant-based twist!

Final Thoughts

If you’re looking for a cake that’s as easy to make as it is impressive to serve, this Lemon Coconut Almond Cake is a clear winner. It’s light, moist, and bursting with bright lemon flavor—plus, it’s naturally gluten-free and made with simple pantry ingredients. Whether you’re baking it for a casual afternoon treat, a brunch gathering, or just because you deserve something sweet, this cake never disappoints.

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