Easy Lemon Coconut Almond Cake – Moist & Ready in 45 Mins!

If you’re looking for a cake that’s soft, moist, and bursting with bright citrus flavors, you’ve found it! This Lemon Coconut Almond Cake is a delightful treat that balances the nutty richness of almond flour with the tropical hint of coconut and the zesty freshness of lemons. It’s easy to make, requires simple ingredients, and is perfect for any occasion—whether it’s a casual afternoon tea or a special celebration.

Why You’ll Love This Lemon Coconut Almond Cake Recipe

• Moist and tender texture – Thanks to the combination of almond flour, yogurt, and butter, this cake stays deliciously soft
• Bright and citrusy – The fresh lemon zest and juice give it a refreshing, tangy kick
• Nutty and slightly tropical – The blend of coconut and almond flour creates a unique depth of flavor
• Easy to make – No complicated techniques or special equipment required
• Perfect for any occasion – Whether you’re serving it for breakfast, as a snack, or as a dessert, it’s always a hit

What Does Lemon Coconut Almond Cake Taste Like?

Imagine biting into a cake that’s light yet moist, with the perfect balance of sweetness and tang. The almond flour gives it a rich, slightly nutty flavor, while the coconut adds a hint of tropical goodness. The lemon zest and juice make each bite refreshingly bright, and the simple lemon glaze on top enhances the citrusy notes. If you love lemon desserts, this one will quickly become a favorite!

Ingredients You’ll Need

For the Cake

• 1 cup almond flour
• ½ cup all-purpose flour
• ½ cup desiccated coconut
• 1 cup granulated sugar
• ½ cup unsalted butter, melted
• 3 large eggs
• ½ cup plain yogurt or sour cream
• Zest of 2 lemons
• Juice of 1 lemon
• 1 tsp vanilla extract
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt

For the Glaze

• 1 cup powdered sugar
• Juice of 1 lemon
• ¼ cup shredded coconut (optional, for garnish)
• Sliced almonds (optional, for garnish)

Kitchen Tools You’ll Need

• Mixing bowls
• Whisk or electric mixer
• Spatula
• 8-inch round cake pan or loaf pan
• Parchment paper
• Cooling rack

How to Make Lemon Coconut Almond Cake

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper to prevent sticking

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the almond flour, all-purpose flour, desiccated coconut, baking powder, baking soda, and salt. Set aside

Step 3: Combine Wet Ingredients

In a large mixing bowl, whisk together the melted butter, sugar, eggs, yogurt (or sour cream), lemon zest, lemon juice, and vanilla extract until smooth and well combined

Step 4: Mix Everything Together

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix—this helps keep the cake light and tender

Step 5: Bake

Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean

Step 6: Cool the Cake

Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before glazing

Step 7: Make the Glaze

In a small bowl, whisk together the powdered sugar and lemon juice until smooth. If the glaze is too thick, add a little more lemon juice

Step 8: Glaze and Garnish

Drizzle the glaze over the cooled cake. Sprinkle shredded coconut and sliced almonds on top for extra texture and flavor

What to Serve with Lemon Coconut Almond Cake

• A cup of hot tea or coffee for a cozy pairing
• A scoop of vanilla ice cream for a more indulgent treat
• Fresh berries (like raspberries or blueberries) to enhance the fruity flavors
• A dollop of whipped cream for a light, creamy contrast

Tips for Making the Best Lemon Coconut Almond Cake

• Use fresh lemons – Freshly squeezed lemon juice and zest add the best flavor
• Don’t overmix the batter – This helps keep the cake soft and tender
• Room temperature ingredients – Let the eggs and yogurt/sour cream sit at room temperature before using for better mixing
• Let the cake cool before glazing – Otherwise, the glaze will melt and soak into the cake

How to Store Lemon Coconut Almond Cake

• At room temperature: Store in an airtight container for up to 3 days
• In the refrigerator: Keep in a sealed container for up to 1 week
• In the freezer: Wrap slices in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving

Frequently Asked Questions

Can I make this cake gluten-free?

Yes! Replace the all-purpose flour with a gluten-free 1:1 baking blend to make it completely gluten-free

Can I use coconut oil instead of butter?

Absolutely! Melted coconut oil can be used instead of butter for a dairy-free option

What if I don’t have almond flour?

You can substitute almond flour with more all-purpose flour, but the cake will have a slightly different texture

Can I skip the glaze?

Yes! The cake is delicious on its own, but the glaze adds extra sweetness and a tangy lemon flavor

Final Thoughts

This Lemon Coconut Almond Cake is a simple yet impressive dessert that brings together the best flavors of lemon, coconut, and almonds. It’s light, moist, and packed with citrusy goodness—perfect for any occasion! Whether you’re enjoying it with a cup of coffee or serving it at a gathering, it’s sure to be a hit

If you try this recipe, let me know in the comments! And don’t forget to share your cake photos on Pinterest—I’d love to see your creations

More Delicious Recipes to Try

If you love this cake, you’ll enjoy these citrusy and coconut-filled treats too!

• Cassava Cake with Macapuno – A rich, chewy cake with coconut flavors
• Lemon Protein Oatmeal Cake – A healthy twist on a lemony treat
• Zesty Lemon Oatmeal No-Bake Cookies – Quick, easy, and full of lemon goodness

Happy baking! 🍋🥥✨

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