Name: Easy Lemon Coconut Almond Cake Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Western
Ingredients: 150g / 10 tbsp unsalted butter; 4 large eggs (55-60g/2oz each), at room temperature; 1 tsp vanilla extract; 3/4 cup caster sugar (superfine sugar); 1 1/2 cups almond meal (ground almonds); 1/4 tsp cooking/kosher salt; 1 tsp baking powder; 3/4 cup desiccated coconut (finely shredded unsweetened coconut); 1 1/2 tsp lemon zest (from 1 large lemon); 1/4 cup flaked almonds (optional)

Jump to Recipe· 3.8 from 2 reviews

If you’ve been searching for a cake that feels like sunshine on a plate, then you’re going to adore this Easy Lemon Coconut Almond Cake Recipe. It combines zesty lemon, nutty almond meal, and tropical coconut for a moist, fragrant treat that’s surprisingly simple to make. Whether you’re baking for a special occasion or just because the mood strikes, this cake brings warmth and joy with every bite and proves that delicious desserts don’t have to be complicated.

Ingredients You’ll Need

A round cake with a golden brown top covered with thin, toasted almond slices, cut into five pieces and placed on a white plate. The cake's texture looks soft and moist with a light yellow inside. Around the cake, three lemon slices and several bright green leaves are arranged on the right side of the plate. A knife with a black handle rests near the bottom right of the plate on a white cloth, with scattered almond flakes and two lemon halves nearby. The whole scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Gathering your ingredients is the first step toward creating this delightful cake. Each component plays a crucial role— from the rich almond meal that keeps the crumb wonderfully moist, to the sharp lemon zest that brightens every forkful.

150g unsalted butter: Melted butter gives the cake a tender, buttery texture that’s simply irresistible.
4 large eggs: Room temperature eggs combine smoothly to help the cake rise and stay light.
1 tsp vanilla extract: Adds a subtle sweetness and depth of flavor that complements the almonds and lemon.
3/4 cup caster sugar: Finer than regular sugar, it dissolves quickly to create a balanced sweetness without graininess.
1 1/2 cups almond meal: Ground almonds infuse the cake with moisture and a natural nutty flavor that’s simply lush.
1/4 tsp kosher salt: Balances the sweetness and enhances other flavors in the batter.
1 tsp baking powder: Gives the cake a gentle lift so it’s perfectly fluffy.
3/4 cup desiccated coconut: Adds texture and a tropical hint that pairs beautifully with lemon and almonds.
1 1/2 tsp lemon zest: Fresh lemon zest provides a vibrant citrus pop that makes this cake unforgettable.
1/4 cup flaked almonds (optional): Adds a lovely crunchy topping for extra texture and eye appeal.

How to Make Easy Lemon Coconut Almond Cake Recipe

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 180°C (350°F) or 160°C (fan). Grease a 20cm (8 inch) round cake pan with butter and line it with baking paper. This will ensure your cake bakes evenly and releases easily from the pan.

Step 2: Melt the Butter

Place the butter in a microwave-safe bowl and gently melt it. Let it cool for a couple of minutes—this prevents cooking the eggs when you combine them next.

Step 3: Mix the Wet Ingredients

In the melted butter, whisk together the eggs, vanilla extract, and caster sugar until the mixture is smooth and combined. This helps to integrate the sweetness fully and create a silky batter base.

Step 4: Combine the Dry Ingredients

In a separate bowl, mix the almond meal, salt, baking powder, desiccated coconut, and lemon zest. Then whisk this dry mix into your wet ingredients gently until you have a homogenous batter, rich with the promise of flavor and texture.

Step 5: Bake and Cool

Pour the batter into your prepared pan and scatter the optional flaked almonds on top for a lovely toasted crunch. Bake for 40 minutes or until a skewer comes out clean. Let it cool for 15 minutes in the pan, then carefully turn it out onto a wire rack to cool completely before slicing.

How to Serve Easy Lemon Coconut Almond Cake Recipe

A close-up image of a two-layer lemon almond cake on a white plate, placed on a white marbled surface. The bottom layer is thick, golden-yellow, and moist with a spongy texture. The top layer is a similar thick slice, held above the bottom piece on a silver spatula, showing the soft crumb inside with a few holes. Both cake layers are topped with toasted almond slices that are light brown and slightly crunchy. On top of the upper layer, there is a fresh, thin lemon slice with pale yellow color and visible rind. A lemon and some green leaves are blurred in the background, adding a fresh and natural feel. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Keep it simple and let the cake shine by garnishing with a light dusting of powdered sugar or a few fresh lemon slices. Toasted coconut flakes or extra flaked almonds also add a fantastic touch that invites the eye and palate alike.

Side Dishes

This cake pairs wonderfully with a dollop of lightly whipped cream or vanilla yogurt to add creamy contrast. Fresh berries or a drizzle of homemade berry coulis can brighten the plate and complement the tropical notes.

Creative Ways to Present

For a stunning dessert presentation, try layering slices between sheets of parchment with lemon curd spread between. Or serve small wedges with a scoop of coconut ice cream on the side for a refreshing twist perfect for warm days.

Make Ahead and Storage

Storing Leftovers

This cake keeps beautifully for up to five days when stored in an airtight container in the fridge. The almond meal helps maintain moisture, so your slices won’t dry out – just bring them to room temperature before serving.

Freezing

If you want to make this cake in advance, it freezes wonderfully. Wrap tightly in plastic wrap and place it in an airtight freezer bag or container. Thaw overnight in the fridge when ready to enjoy.

Reheating

To warm leftovers, gently reheat slices in the oven at low heat or microwave briefly until just warmed through. This helps revive that fresh-baked feeling and enhances the fragrant lemon and coconut aroma.

FAQs

Can I use almond flour instead of almond meal?

Absolutely! Almond flour is finer and usually made from peeled almonds, but it works perfectly as a 1:1 substitute in this recipe without altering the texture much.

Is this cake gluten free?

Yes! Since it uses almond meal instead of wheat flour, this cake is naturally gluten free, making it a wonderful option for gluten-sensitive friends and family.

Do I have to use fresh lemon zest?

Fresh lemon zest really makes a difference with its bright, vibrant flavor. If you don’t have a lemon, you can use bottled lemon zest or a small amount of lemon extract in a pinch.

Can I omit the flaked almonds on top?

Definitely! The flaked almonds are optional and mainly add a bit of crunch and visual appeal. Without them, the cake will have a deep golden surface that’s equally delicious.

How sweet is this cake?

This cake is lightly sweetened, balancing the natural nuttiness and tangy lemon perfectly. It’s not overly sweet, making it a great choice for those who prefer desserts that aren’t too sugary.

Final Thoughts

There’s something truly special about a cake that’s both simple and bursting with flavor, and this Easy Lemon Coconut Almond Cake Recipe fits the bill perfectly. From the moment you start mixing your ingredients to the first bite of its moist, fragrant crumb, you’ll see why it quickly becomes a favorite. I can’t wait for you to try it and share your own love for this bright, nutty, and comforting cake with your friends and family.