Easy lemon coconut almond cake

Easy lemon coconut almond cake

Many people tried it today and no one thought it was gluten free cake. This is just a delicious cake! Love the combination of coconut + lemon + almond, and the springy, moist crumb. BONUS: Just about the fastest, easiest cake recipe I know.

Slice of Lemon coconut almond cake

Lemon coconut almond cake

This is a cake that is as easy to make as it is delicious to eat. Just put everything in a bowl and mix! No need to whip softened butter or pull out your electric beater.

It has been likened to a fan favorite orange cake in texture – springy but with an attractive moistness about it. And the taste! Adore, adore, adore the coconut lemon combination. The idea was swiped from my local coffee shop where I’ve been eyeing lemon coconut cake bars for years. This is my copycat.

I don’t really know if theirs is gluten-free. Mine is, because I’ve never come across a flour-based cake recipe with a crumb as moist as you can make with almond meal.

Overhead photo on Lemon coconut almond cake

What you need for this lemon coconut almond cake

Here’s what you need to make this beautiful cake:

Lemon coconut almond cake ingredients
  • Almond meal (aka ground almonds) – These are raw almonds cut into a fine powder. It’s easy to find nowadays, sold in the dried fruit and nut section and health food section of grocery stores. Or make your own by blitzing raw, unpeeled, unsalted almonds in a high-powered blender (I use a Vitamix) to a fine powder.

    Almond flour can also be used (not as common here in Australia). It is finer so it gives the cake a slightly softer texture and less almond flavor.

  • butter – The fat in this recipe, gives a nice buttery flavor.

  • Baking powder – This is why the cake rises.

  • Eggs – Make sure they are at room temperature so they are easier to incorporate into the batter.

  • coconut – Desiccated coconut that is finely shredded, unsweetened coconut. Regular shredded coconut (which looks like fine strands) works but you get more coconut texture in the cake. I don’t think coconut flakes (shavings) would work in this cake, they are not absorbent enough.

  • Sugar – Use caster / superfine sugar if you can because it is finer so it dissolves more easily. Otherwise, regular / granulated sugar can be used.

  • Vanilla extract – For taste. Not to be confused with artificial vanilla essence which is…well, artificial. So not as good!

  • Lemon – We only use the zest in this cake, for that great lemon flavor. Because the zest is where all the lemon flavor is – the juice is mostly just sour.

  • Flaked almonds – for sprinkling on top. Adds a nice texture to the cake, looks good and protects the surface from over browning. But you can skip it if you don’t have it!

  • salt – Common inclusion in most of my sweet recipes these days. Just a touch, to bring out the flavors in this cake. Doesn’t make it salty!

How to make lemon coconut cake

Put everything in a bowl and MIX! How wonderful life is if everything baking recipes was it easy??? (Although, my waistline begs to differ).

How to make Lemon coconut almond cake
  1. Melt the butter in a bowl using your microwave.

  2. wet ingredient – Mix in all the other wet ingredients (eggs, vanilla, sugar – yes, sugar is considered a wet baking ingredient because it becomes liquid when mixed with other wet ingredients).

  3. dry ingredient – Mix almond meal, coconut, baking powder, salt and zest.

  4. pour this in a 20cm/8″ lined round cake pan. Do NOT skip the pan lining! Even greasing it heavily isn’t enough to keep it from sticking to the pan, no matter how non-stick your pan is. (As you may have guessed, I’m speaking from first-hand experience here).

  5. Bake for 40 minutes – Sprinkle the top with almonds then bake for 40 minutes at 180°C/350°F (160°C fan) or until a skewer inserted into the center comes out clean.

  6. It’s cold for 2 hours before slicing to serve. I was a little impatient with the first versions and found that since the cake is quite moist, it can look undercooked if you cut it while it’s still warm. (But not undercooked, that’s what it looks like if you cut it while it’s still hot!).

Lemon coconut almond cake fresh from the oven

Serve it clear!

While some cakes I recommend serving with a dollop of cream, ice cream or other such accompaniments, this is a cake that definitely stands on its own two feet. Delicious flavor (lemon + coconut with a hint of almond) with a very moist crumb that is almost impossible to replicate with flour-based cakes.

So it’s a great cake for taking places – like for a work morning tea, book club, school bake sale. Just cut and serve. And gluten-intolerants will enjoy it too. Although honestly, don’t just do it because you need a gluten-free cake. Make it because it’s just a really good cake that happens to be just about one of the easiest, fastest cake recipes I know. – It became x

Watch how to do it

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Slice of Lemon coconut almond cake

Easy Lemon Coconut Almond Cake

Servings10 – 12

Tap or hover to scale

Recipe video above. Many people tried it today and no one thought it was gluten free cake. This is just a delicious cake! The coconut and lemon are a nice flavor combination with the subtle flavor of the almond meal. Lovely springy, moist crumb like a fan favorite orange cake. Bonus: Pretty much the fastest, easiest cake recipe I know!1 1/2 tsp of lemon zest may not sound like much but the lemon flavor comes through just the right amount, in my opinion. 🙂


  • Heat first oven at 180°C/350°F (160°C fan). Butter a 20cm/8” round cake pan (or springform pan) then line with paper.

  • Melt the butter – Place the butter in a large microwavable bowl and melt in the microwave. Let cool for a few minutes.

  • Wet ingredients – Add egg, vanilla and sugar and mix until combined.

  • Dry ingredients – Add almond meal, salt, baking powder and coconut. Stir until combined. Swirl to taste.

  • Bake for 40 minutes – Pour into the pan. Sprinkle over the almonds. Bake for 40 minutes. Cool for 15 minutes in the pan then carefully turn out onto a cooling rack.

  • It’s cold at least 2 hours before cutting into slices to serve. Moist enough to serve simply – no need for cream or anything else!

Recipe Notes:

1. Almond meal are ground almonds, a common ingredient used in making gluten free baked goods with the bonus that it keeps the crumb moist + tastes great. Almond flour is finer and usually made from shelled almonds but works as a direct substitute for almond meal.
2. Sugar – Sub ordinary/granulated white sugar, only caster/superfine sugar is safer because it is finer = easier to dissolve. Note: This cake is not too sweet, 3/4 cup of sugar in a whole cake is not that much!
3. Almond flakes on top is optional. I originally added it to protect the surface a bit – otherwise it would be a deep golden. But I also like the extra texture and the way it looks. 🙂
4. Maintained perfect for 5 days – best in the fridge if it’s warm.
Nutrition per slice assuming 12 slices.

Health information:

Calories: 208cal (10%)Carbohydrates: 15Mr (5%)protein: 3Mr (6%)fat: 16Mr (25%)Saturated Fat: 10Mr (63%)Polyunsaturated Fats: 1MrMonounsaturated fat: 4MrTrans Fats: 0.4MrCholesterol: 81etc (27%)Sodium: 73etc (3%)Potassium: 103etc (3%)fiber: 1Mr (4%)Sugar: 13Mr (14%)Vitamin A: 392I.U (8%)Vitamin C: 0.4etcCalcium: 34etc (3%)steel: 1etc (6%)

Life of a Dozer

Remains of the end of the day in a glass cabinet.