Description

This Lemon Coconut Almond Cake is a moist, tender, and flavorful treat with the perfect balance of nutty almond flour, tropical coconut, and bright lemon zest. Topped with a sweet and tangy lemon glaze, it’s an easy-to-make dessert that’s perfect for tea time, brunch, or any special occasion!

Ingredients

Scale

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)

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
In a medium bowl, whisk together the almond flour, all-purpose flour, desiccated coconut, baking powder, baking soda, and salt. Set aside.
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.
Gradually fold in the dry ingredients, mixing until just combined. Do not overmix.
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.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
In a small bowl, whisk together the powdered sugar and lemon juice to make the glaze.
Drizzle the glaze over the cooled cake and sprinkle with shredded coconut and sliced almonds, if using.
Slice, serve, and enjoy!

Notes

For a gluten-free version, replace all-purpose flour with a gluten-free 1:1 baking blend.

If you prefer a dairy-free version, use coconut oil instead of butter and dairy-free yogurt.

Store the cake at room temperature for up to 3 days, in the fridge for up to a week, or freeze for up to 3 months.

Let the glaze set for 10-15 minutes before slicing to prevent it from running off.

Prep Time: 15
Cook Time: 30
Category: Dessert
Method: Baking
Cuisine: American