Easy Lemon Coconut Almond Cake Recipe 🍋🥥

This cake is like sunshine in every bite. If you’re someone who loves desserts that are light, fluffy, and full of bright flavors, you’re going to love this Lemon Coconut Almond Cake. It’s soft and tender with a little crunch from the almonds, a hint of coconut sweetness, and that fresh lemony zing that just makes you smile.

I actually came up with this cake after a long day when I was craving something sweet but not too rich. I opened the pantry, spotted some shredded coconut, a bag of almond flour, and one lonely lemon—and that was it. The result? A simple, delicious cake that felt like a little celebration.

The best part? You don’t need any fancy mixers or ingredients. If you’ve got a bowl, a whisk, and an oven, you’re ready to go. And trust me, it smells amazing while it bakes.

Why You’ll Love This Cake

This cake is one of those simple pleasures that works for so many moments. Whether it’s a weekend treat, a slice with tea, or something light after dinner, this cake delivers every time. Here’s why:

• It’s made with easy-to-find ingredients
• You don’t need a mixer—just stir and bake
• It’s soft and moist with a light coconut crunch
• Almond flour keeps it tender and gluten-friendly
• The lemon adds just the right amount of freshness

Plus, it stays good for days and even gets better as the flavors sit. It’s the kind of cake that makes people ask for seconds without making you break a sweat in the kitchen.

What You’ll Need to Make Lemon Coconut Almond Cake

Dry Ingredients:

• 1 cup almond flour
• ½ cup all-purpose flour (or use more almond flour for gluten-free)
• ½ cup shredded coconut
• ¾ cup white sugar
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt

Wet Ingredients:

• 2 large eggs
• ½ cup plain yogurt or sour cream
• ⅓ cup vegetable oil
• Zest of 1 lemon
• Juice of 1 lemon
• 1 teaspoon vanilla extract

Topping (Optional but lovely):

• 2 tablespoons sliced almonds
• 1 tablespoon shredded coconut
• Powdered sugar for dusting

How to Make Lemon Coconut Almond Cake

Preheat and Prepare

• Preheat your oven to 175°C (350°F)
• Grease a round cake pan (8 or 9 inches) and line the bottom with parchment paper

Mix the Dry Ingredients

• In a large bowl, whisk together almond flour, all-purpose flour, shredded coconut, sugar, baking powder, and salt

Mix the Wet Ingredients

• In another bowl, whisk eggs, yogurt (or sour cream), oil, lemon zest, lemon juice, and vanilla extract until smooth

Combine the Batter

• Pour the wet ingredients into the dry ingredients
• Stir gently with a spoon or spatula until just combined—don’t overmix

Pour and Top

• Pour the batter into your prepared pan
• Sprinkle sliced almonds and a little extra shredded coconut on top

Bake

• Bake for 30–35 minutes, or until the top is golden and a toothpick comes out clean
• Let the cake cool in the pan for 10 minutes
• Remove from pan and let it cool completely on a wire rack

Finish and Serve

• Dust with powdered sugar if you like
• Slice and serve with tea, coffee, or a scoop of vanilla yogurt

Make It Your Own

• No yogurt? Use buttermilk, milk + vinegar, or dairy-free yogurt
• Want more lemon? Add a little lemon extract or a glaze with lemon juice and powdered sugar
• Make it nut-free: Use regular flour instead of almond flour and skip the almond topping
• Going gluten-free? Use 100% almond flour or a gluten-free blend in place of all-purpose

How to Store Leftovers

• Keep the cake in an airtight container at room temperature for 2–3 days
• Store in the fridge for up to 5 days if you prefer it chilled
• You can freeze slices for later—just wrap them well and thaw when you need a treat

A Little Personal Tip

I love this cake in the afternoon with tea, especially when I just need a quiet moment to breathe. It’s light enough to not weigh you down, but satisfying enough to feel like a real dessert. And that mix of coconut and lemon? It never gets old.