Dessert

Easy Lemon Coconut Almond Cake Recipe

ByNoah Steele April 1, 2026April 1, 2026

Introduction

This easy lemon coconut almond cake is a moist, flavorful treat perfect for any occasion. With the fresh zest of lemon, nutty almond meal, and a hint of coconut, it offers a delightful balance of textures and tastes. Best of all, it’s simple to make and doesn’t require any frosting.

The image shows one slice of almond-topped lemon cake being lifted above the rest of the cake, revealing a dense, moist texture inside. The cake has one thick layer with a golden yellow crumb and a darker brown crust on the sides and top. The top of the cake is covered with thin, toasted almond slices and decorated with a thin lemon slice. The cake sits on a white plate on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

150g / 10 tbsp unsalted butter
4 large eggs (55-60g/2oz each), at room temperature

1 tsp vanilla extract
3/4 cup caster sugar (superfine sugar)

1 1/2 cups almond meal (ground almonds)
1/4 tsp cooking or kosher salt

1 tsp baking powder
3/4 cup desiccated coconut (finely shredded unsweetened coconut)
1 1/2 tsp lemon zest (from 1 large lemon)

1/4 cup flaked almonds, optional

Instructions

Step 1: Preheat your oven to 180°C (350°F) or 160°C fan. Grease a 20cm (8”) round cake pan or springform pan with butter and line it with baking paper.
Step 2: Melt the butter in a large microwavable bowl and let it cool for a couple of minutes.

Step 3: Add the eggs, vanilla extract, and caster sugar to the melted butter. Whisk until the mixture is well combined.
Step 4: Stir in the almond meal, salt, baking powder, desiccated coconut, and lemon zest. Whisk until all ingredients are fully incorporated.
Step 5: Pour the batter into the prepared pan and sprinkle the flaked almonds on top if using. Bake for about 40 minutes or until a skewer inserted in the center comes out clean.

Step 6: Let the cake cool in the pan for 15 minutes, then carefully turn it out onto a cooling rack. Allow it to cool for at least 1 hour before slicing and serving.

Tips & Variations

For extra moisture, you can replace half of the butter with coconut oil.
If you prefer a sweeter cake, increase the sugar by 2 tablespoons.

To enhance the coconut flavor, toast the desiccated coconut lightly before adding it to the batter.
Use a springform pan for easier removal of the cake.

Storage

Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. Before serving chilled cake, let it come to room temperature or warm slightly in the microwave for 10-15 seconds to restore its moist texture.