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Easy Lemon Coconut Almond Cake

Easy Lemon Coconut Almond Cake

Name: Easy Lemon Coconut Almond Cake
Prep time: 10 min
Cook time: 40 min
Total time: 1 h 50 min
Cuisine: Western
Ingredients: 150 g (10 tbsp) unsalted butter; 4 eggs, large, 55–60 g/2 oz each, at room temperature; 1 tsp vanilla extract; ¾ cup caster sugar, superfine sugar; 1½ cups almond meal, ground almonds; ¼ tsp cooking or kosher salt; 1 tsp baking powder; ¾ cup desiccated coconut, finely shredded, unsweetened coconut; 1½ tsp lemon zest, from 1 large lemon; ¼ cup flaked almonds, optional

Overhead view of a lemon coconut almond cake with a slice cut out — The almond-topped cake with slices of lemon.

A one-bowl cake with lemon zest, coconut and almond meal, finished with flaked almonds. Its moist crumb makes it lovely served plain.

By Cookin' KitchenOctober 17, 2026

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Total: 1 hour 50 minutes
Makes: 10 slices

Prep: 10 minutes
Cook: 40 minutes
Rest: 1 hour
Total: 1 hour 50 minutes
Makes: 10 slices

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Recipe

Easy Lemon Coconut Almond Cake

A one-bowl cake with lemon zest, coconut and almond meal, finished with flaked almonds. Its moist crumb makes it lovely served plain.

Cookin' · https://cookin.club/recipes/easy-lemon-coconut-almond-cake

Prep: 10 minutes
Cook: 40 minutes
Rest: 1 hour
Total: 1 hour 50 minutes
Makes: 10 slices

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Ingredients

10 slices

For 10 slices

150 g (10 tbsp) unsalted butter
4 eggs, large, 55–60 g/2 oz each, at room temperature
1 tsp vanilla extract
¾ cup caster sugar, superfine sugar
1½ cups almond meal, ground almonds
¼ tsp cooking or kosher salt
1 tsp baking powder
¾ cup desiccated coconut, finely shredded, unsweetened coconut
1½ tsp lemon zest, from 1 large lemon
¼ cup flaked almonds, optional

Instructions

Step 1: Preheat the oven to 180°C/350°F (160°C fan). Grease a 20 cm/8-inch round cake pan or springform pan with butter, then line it with paper.
Tip: Line the pan so the cake does not stick.
Step 2: Place the butter in a large microwave-safe bowl and melt it in the microwave. Let it cool for a couple of minutes.
Step 3: Add the eggs, vanilla and sugar to the bowl and whisk until combined.
Step 4: Add the almond meal, salt, baking powder, coconut and lemon zest. Whisk until combined.
Step 5: Pour the batter into the prepared pan and sprinkle the almonds over the top. Bake for 40 minutes. Cool in the pan for 15 minutes, then carefully turn the cake out onto a cooling rack.
Tip: The cake is done when a skewer inserted into the middle comes out clean.
Step 6: Cool for at least 1 hour before cutting into slices. Serve plain.
Tip: The cake can look undercooked if sliced while still warm.

Notes

Almond flour can replace the almond meal; it gives the cake a slightly fluffier texture and less almond flavor. Hazelnut meal can also be used for a hazelnut flavor.

Ordinary granulated white sugar can replace caster sugar. The cake keeps for up to 5 days; refrigerate it if the weather is hot.

Nutrition per slice

Calories: 208 kcal
Fat: 16 g
Saturated fat: 10 g
Carbohydrates: 15 g
Sugar: 13 g
Fiber: 1 g
Protein: 3 g
Sodium: 73 mg
Cholesterol: 81 mg

Estimated values; they will vary with the exact ingredients and brands you use.

Western cuisine

Cakes & Cupcakes
afternoon tea
almond
coconut
lemon
one-bowl

About this recipe

Lemon zest, coconut and almond meal give this easy cake a bright, nutty flavor and a moist, springy crumb. Mix it in one bowl and serve it plain once it has cooled.

Ingredients for lemon coconut almond cake arranged on a work surface — The cake ingredients, including almond meal, coconut, eggs, butter and lemon.

Easy Lemon Coconut Almond Cake