This lemon coconut yogurt cake is moist, tangy, and tropical with a light lemon glaze.

Scale

2 cups almond flour

½ cup shredded coconut

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

3 eggs

¾ cup sugar or maple syrup

½ cup Greek yogurt

⅓ cup melted coconut oil

2 tbsp lemon zest

3 tbsp lemon juice

1 tsp vanilla extract

Glaze: ½ cup powdered sugar, 1 tbsp lemon juice

Cook Mode Prevent your screen from going dark

1. Preheat oven to 350°F and prepare your pan.

2. Whisk dry ingredients together.

3. Mix wet ingredients in a separate bowl.

4. Combine wet and dry until smooth.

5. Pour into pan and bake 35–40 minutes.

6. Cool and drizzle with lemon glaze.

Store leftovers in the fridge for up to 5 days or freeze for 2 months. Use coconut yogurt for a dairy-free version.