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Easy Lemon Coconut Almond Cake

This Lemon Coconut Almond Cake is a sunshine-sweet dessert that’s soft, tender, and lightly crunchy. Made with almond flour, shredded coconut, and fresh lemon juice, it’s the kind of cake you can whip up anytime—no mixer required.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 Slices
Calories 280 kcal

Ingredients
  

  • Dry Ingredients
  • 1 cup almond flour
  • ½ cup all-purpose flour or 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
  • 2 tablespoons sliced almonds
  • 1 tablespoon shredded coconut
  • Powdered sugar for dusting

Instructions
 

  • Preheat your oven to 175°C (350°F), grease a round 8- or 9-inch cake pan, and line the bottom with parchment paper.
  • In a large bowl, whisk together the almond flour, all-purpose flour, shredded coconut, sugar, baking powder, and salt.
  • In a separate bowl, whisk the eggs, yogurt or sour cream, vegetable oil, lemon zest, lemon juice, and vanilla extract until smooth.
  • Pour the wet mixture into the dry mixture and stir gently until just combined. Avoid overmixing to keep the cake tender.
  • Pour the batter into your prepared pan and smooth out the top. Sprinkle sliced almonds and extra shredded coconut over the surface.
  • Bake for 30 to 35 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean.
  • Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
  • Dust with powdered sugar before serving if desired, and enjoy with a cup of tea or coffee.

Notes

  • Substitute yogurt with buttermilk, sour cream, or a dairy-free yogurt alternative.
  • Use only almond flour for a fully gluten-free version.
  • Add a light lemon glaze made from powdered sugar and lemon juice for extra zing.
  • Skip the almond topping for a nut-free option—use all-purpose flour instead of almond flour.
  • Store leftovers at room temperature for 2–3 days or refrigerate for up to 5 days. Freeze individual slices for longer storage.