Easy Lemon Coconut Almond Cake

There’s something magical about the combination of bright, zesty lemon, tropical coconut, and nutty almonds. When these flavors come together in a moist, tender cake, the result is absolutely irresistible. This Easy Lemon Coconut Almond Cake is the perfect balance of sweet and tangy, with a delightful texture that will have everyone asking for seconds. Whether you’re hosting a spring gathering, need a special dessert for a family dinner, or simply want to treat yourself to something delicious, this cake delivers on all fronts with minimal effort.

Why You’ll Love This Recipe

This cake has quickly become one of my go-to recipes, and I’m confident you’ll fall in love with it too. Here’s why:

• It’s incredibly simple to make, even for novice bakers
• The combination of lemon, coconut, and almond creates a sophisticated flavor profile that tastes like it took hours to develop
• The texture is perfectly moist with a tender crumb, thanks to the almond flour
• It’s versatile enough for casual snacking but elegant enough for special occasions
• The cake stays fresh for days (though it rarely lasts that long in my house!)
• It’s easily adaptable if you want to make it gluten-free or dairy-free
• The bright lemon flavor makes it perfect for spring and summer gatherings

This cake strikes that perfect balance between impressive and effortless – exactly what we want in our recipe arsenal!

Ingredients

For the cake:

• 1½ cups all-purpose flour
• ½ cup almond flour (not almond meal)
• 1 cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¾ cup unsalted butter, softened to room temperature
• 3 large eggs, at room temperature
• ½ cup fresh lemon juice (about 3-4 lemons)
• 2 tablespoons lemon zest (from those same lemons)
• 1 teaspoon pure vanilla extract
• ½ teaspoon almond extract
• ¾ cup shredded coconut (unsweetened works best)
• ⅓ cup sliced almonds

For the glaze:

• 1½ cups powdered sugar
• 2-3 tablespoons fresh lemon juice
• 1 tablespoon coconut milk (or regular milk)

For topping:

• ¼ cup toasted coconut flakes
• ¼ cup toasted sliced almonds
• Additional lemon zest for garnish (optional)

Directions

Prepare Your Equipment and Ingredients

1. Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper, or use a bundt pan for a more decorative presentation.
2. Before you begin mixing, ensure all refrigerated ingredients (butter and eggs) are at room temperature. This helps create a smooth, well-incorporated batter.
3. Zest and juice your lemons. Always zest first, then juice!

Mix the Cake Batter

1. In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Set aside.
2. In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 3-4 minutes with an electric mixer. Don’t rush this step – proper creaming creates air pockets that help your cake rise beautifully.
3. Add the eggs one at a time, beating well after each addition. Mix in the vanilla and almond extracts.
4. Add the lemon zest and mix to incorporate.
5. Gradually add the dry ingredients to the wet mixture, alternating with the lemon juice. Begin and end with the dry ingredients (about three additions of dry and two of liquid). Mix just until combined after each addition – overmixing can make your cake tough.
6. Gently fold in the shredded coconut and sliced almonds with a spatula.

Bake the Cake

1. Pour the batter into your prepared pan, smoothing the top with a spatula.
2. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
3. Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before glazing.

Prepare the Glaze and Finish

1. While the cake cools, prepare the glaze by whisking together the powdered sugar, lemon juice, and coconut milk until smooth. Adjust the consistency by adding more liquid for a thinner glaze or more powdered sugar for a thicker one.
2. Once the cake is completely cooled, drizzle the glaze over the top, allowing it to run down the sides.
3. Immediately sprinkle with the toasted coconut flakes and sliced almonds before the glaze sets.
4. For an extra pop of color and flavor, sprinkle additional lemon zest on top.

Serving and Storage Tips

This cake is versatile in how you can serve it:

• Enjoy it as is for a delightful afternoon tea or coffee companion
• For dessert, serve slightly warmed with a scoop of vanilla ice cream or a dollop of whipped cream
• Pair with fresh berries for a beautiful presentation and complementary flavor
• For brunch, skip the glaze and serve as a coffee cake

To store your Lemon Coconut Almond Cake:

• Keep at room temperature in an airtight container for up to 3 days
• Refrigerate for up to 1 week (bring to room temperature before serving for best flavor and texture)
• Freeze unglazed cake for up to 3 months, wrapped tightly in plastic wrap and aluminum foil
• Individual slices can be frozen and thawed for whenever a cake craving strikes

Helpful Notes

• Almond flour substitution: If you don’t have almond flour, you can make your own by processing blanched almonds in a food processor until finely ground. Just be careful not to process too long or you’ll end up with almond butter!
• Coconut options: Both sweetened and unsweetened coconut work in this recipe. Sweetened will make the cake a bit sweeter, while unsweetened lets the lemon flavor shine more brightly.
• Lemon intensity: For an extra lemony cake, add an additional tablespoon of lemon zest to the batter.
• Make it gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
• Make it dairy-free: Use coconut oil or a plant-based butter substitute instead of butter, and use coconut milk for the glaze.
• Toast with care: When toasting coconut and almonds for the topping, watch them carefully as they can burn quickly. A few minutes in a 325°F oven, stirring once, usually does the trick.

Frequently Asked Questions

Can I make this cake in advance for a party? Absolutely! This cake actually develops even more flavor overnight. Make it a day ahead, but wait to add the glaze until a few hours before serving for the freshest appearance.

Can I use bottled lemon juice instead of fresh? While you can, I strongly recommend using fresh lemon juice for the brightest, most authentic flavor. Bottled juice often has a slightly bitter aftertaste that can affect the final result.

My cake sank in the middle. What went wrong? This usually happens when the cake is underbaked or when the oven door is opened too early in the baking process. Make sure your oven is properly preheated and resist peeking before the 30-minute mark.

Can I make this into cupcakes? Yes! This recipe will make about 18 cupcakes. Reduce the baking time to 18-22 minutes and check for doneness with a toothpick.

How do I know when the cake is done? A toothpick inserted into the center should come out clean or with a few moist crumbs. The cake should also spring back when lightly pressed with a finger.

Final Thoughts

This Easy Lemon Coconut Almond Cake brings together three beloved flavors in a harmonious blend that’s sure to impress. The brightness of lemon, the tropical notes of coconut, and the nutty depth of almond create a cake that’s perfect for any season but especially delightful during spring and summer.

What I love most about this recipe is how it delivers gourmet flavor with everyday effort. It’s become my signature dessert for gatherings because it reliably delights everyone who tries it. The combination of textures – tender crumb, crunchy almonds, chewy coconut – creates an eating experience that’s far greater than the sum of its parts.

So whether you’re baking for a special occasion or simply craving something sweet and citrusy, give this Lemon Coconut Almond Cake a try. I’m confident it will earn a permanent spot in your baking repertoire, just as it has in mine. Happy baking!