This lemon coconut almond cake is moist, tender, and bright with citrus, and it needs no frosting at all.
It uses almond meal and shredded coconut instead of flour, so the crumb stays soft for days. You mix everything in a single bowl, pour it into an 8 inch pan, and let the oven do the rest.
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Why This Lemon Coconut Almond Cake Recipe Works
Naturally moist. Melted butter, four eggs, and ground almonds make a dense, tender crumb that does not dry out. The coconut adds chew and a mellow sweetness.
Fresh lemon flavor. Zest from one large lemon perfumes the whole cake, and since the zest carries the citrus oils, there is no need for extra juice.
Easy one bowl method. You melt butter, whisk in eggs, vanilla, and sugar, and stir in the dry ingredients. No mixer is needed, and cleanup takes minutes.
Ingredients for Lemon Coconut Almond Cake
- 10 tbsp unsalted butter, melted (about 150 g)
- 4 large eggs, at room temperature
- 1 tsp vanilla extract
- 3/4 cup superfine sugar
- 1 1/2 cups almond meal (ground almonds)
- 1/4 tsp kosher salt
- 1 tsp baking powder
- 3/4 cup unsweetened shredded coconut
- 1 1/2 tsp lemon zest, from 1 large lemon
- 1/4 cup sliced almonds, for the top (optional)
Almond meal. Fine almond meal gives the best crumb. Almond flour works as well, so use whichever you have.
Shredded coconut. Choose finely shredded unsweetened coconut so the texture stays soft rather than stringy.
Eggs. Room temperature eggs blend more evenly into the butter and sugar. Take them out of the refrigerator 30 minutes ahead.
Superfine sugar. It dissolves quickly into the butter. Regular granulated sugar works if you whisk a little longer.
Lemon zest. Zest only the yellow layer, since the white pith tastes bitter.
How to Make Lemon Coconut Almond Cake
1. Heat the oven. Heat the oven to 350 degrees F. Grease an 8 inch round cake pan or springform pan with butter and line the base with parchment.
2. Melt the butter. Melt the butter in a large microwave safe bowl and let it cool for a couple of minutes so it does not cook the eggs.
3. Whisk the wet mixture. Add the eggs, vanilla, and sugar to the butter and whisk until fully combined.
4. Add the dry ingredients. Stir in the almond meal, salt, baking powder, coconut, and lemon zest until smooth.
5. Fill the pan. Pour the batter into the prepared pan and sprinkle the sliced almonds over the top, if using.
6. Bake. Bake for about 40 minutes, until the top is golden and a skewer in the center comes out clean.
7. Cool in the pan. Let the cake rest in the pan for 15 minutes, then turn it out onto a wire rack.
8. Cool before slicing. Allow at least 1 hour of cooling before slicing so the crumb sets.
How to Serve Lemon Coconut Almond Cake
Slice the cake into wedges and serve it plain, with a dusting of powdered sugar, or with fresh berries. It sits nicely on a dessert table next to a hazelnut olive oil cake and a lemon layer cake, and it is lovely with a slice of cinnamon streusel coffee cake at brunch. A cold strawberry blueberry kefir smoothie adds a fruity sip.
How to Store and Reheat Lemon Coconut Almond Cake
Keep the cooled cake covered at room temperature for up to 2 days. Refrigerate it for up to 5 days, bringing slices to room temperature before serving. To freeze, wrap the whole cake or individual slices tightly and keep them for up to 3 months, then thaw overnight in the refrigerator.
Tips and Variations for Lemon Coconut Almond Cake
Use room temperature eggs. They blend smoothly and give a lighter cake.
Cool the butter. Hot butter can cook the eggs and make the batter greasy.
Measure the almond meal carefully. Spoon it into the cup and level it so the cake does not turn dry.
Line the pan. A parchment round makes the cake release cleanly.
Watch the top. If it browns too quickly, tent the pan loosely with foil for the last 10 minutes.
Test the middle. A skewer should come out clean or with a few moist crumbs.
Add a glaze. Stir 1 cup of powdered sugar with 2 tablespoons of lemon juice for a simple glaze, if you like extra shine.
Do not taste the raw batter. It contains raw eggs. Read the Montana State University Extension egg fact sheet for general egg safety.
Frequently Asked Questions About Lemon Coconut Almond Cake
Can I make lemon coconut almond cake without a springform pan?
Yes. Use a regular 8 inch round cake pan, grease it well, and line the base with parchment. Run a knife around the edge before turning the cake out.
How do I know when lemon coconut almond cake is done?
Look for a golden top and edges that pull slightly from the pan. A skewer inserted in the center should come out clean after about 40 minutes.
Can I freeze lemon coconut almond cake?
Yes. Wrap it tightly once cool, freeze for up to 3 months, and thaw overnight in the refrigerator.
Can I use almond flour instead of almond meal?
Yes. Almond flour is finer, so the crumb will be slightly smoother. Use the same amount.
Can I use sweetened coconut?
Unsweetened is best. Sweetened coconut makes the cake sweeter and slightly wetter, so reduce the sugar by 2 tablespoons if you use it.
Lemon Coconut Almond Cake
Equipment
- 8 inch round cake pan or springform pan
- Parchment paper
- Large microwave safe bowl
- Whisk
- Wire rack
Ingredients
Main Ingredients
- 10 tbsp unsalted butter melted
- 4 large eggs room temperature
- 1 tsp vanilla extract
- ¾ cup superfine sugar
- 1 ½ cup almond meal ground almonds
- ¼ tsp kosher salt
- 1 tsp baking powder
- ¾ cup unsweetened shredded coconut finely shredded
- 1 ½ tsp lemon zest from 1 large lemon
- ¼ cup sliced almonds optional, for the top
Instructions
Cooking
- Prepare the pan. Heat the oven to 350 degrees F. Butter an 8 inch pan and line the base with parchment.
- Make the batter. Whisk the cooled melted butter with the eggs, vanilla, and sugar, then stir in the almond meal, salt, baking powder, coconut, and lemon zest until smooth.
- Bake. Pour into the pan, top with sliced almonds, and bake about 40 minutes until golden and a skewer comes out clean.
- Cool. Rest in the pan 15 minutes, turn out onto a rack, and cool at least 1 hour before slicing.
