There’s something about a lemon cake that feels like sunshine on a cloudy day, and this easy lemon coconut almond cake is no exception. It’s tender, bright, and oh-so-moist—thanks to almond flour, a dollop of yogurt, and a generous splash of fresh lemon juice. Every bite is a delightful balance of tangy citrus and nutty sweetness, with a hint of tropical coconut that instantly transports you to your happy place (even if you’re still in your kitchen with laundry in the dryer).

This cake has become my go-to when I need a dessert that looks like I tried hard—but really, I just stirred things in one bowl while yelling “stop licking the spoon!” at the kids. Whether you’re hosting brunch, surprising your mom, or just want a slice with your tea, this cozy little cake rises to the occasion.

Why You’ll Love This Easy Lemon Coconut Almond Cake

Quick to mix, quicker to disappear 🍰

Naturally gluten-light with almond flour
Sweet-tart glaze that sings with citrus
Elegant enough for guests, easy enough for Tuesday

Keeps beautifully for days—if it lasts that long!

Ingredients

Dry Ingredients:

1 cup almond flour

1/2 cup all-purpose flour
1/2 cup desiccated coconut
1 cup granulated sugar

1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Wet Ingredients:

1/2 cup unsalted butter, melted
3 large eggs

1/2 cup plain yogurt or sour cream
Zest of 2 lemons
Juice of 1 lemon

1 tsp vanilla extract

For the Glaze:

1 cup powdered sugar

Juice of 1 lemon
1/4 cup shredded coconut (optional, for garnish)
Sliced almonds (optional, for garnish)

Instructions

Preheat oven to 350°F (175°C). Grease or line a 9-inch round cake pan.
In a large bowl, whisk almond flour, all-purpose flour, coconut, sugar, baking powder, baking soda, and salt.
In another bowl, whisk melted butter, eggs, yogurt, lemon zest and juice, and vanilla.

Combine wet and dry ingredients. Stir gently until smooth.
Pour into pan, smooth top, and bake 30–35 minutes—until golden and a toothpick comes out clean.
Let cool for 10 minutes, then transfer to a wire rack.

Mix glaze ingredients and drizzle over cooled cake. Garnish with coconut and almonds if you’re feeling fancy.

Melania’s Tips for Perfect Banana Bread

Wait, wrong cake—but here’s the trick: don’t overmix! This batter is tender-loving; treat it gently. Also, full-fat yogurt adds dreamy moisture. And use fresh lemons—bottled juice won’t cut it here.

Bake It With the Littles

This cake is great for tiny hands. Let them:

Whisk the dry stuff
Zest the lemons (supervised, of course)
Taste-test the glaze (for quality control)

Tip: Pre-measure ingredients into little bowls for less mess and more fun.

Meal-Prep Magic

Make it ahead and:

Store at room temp for 2 days

Fridge? Up to 5 days—just let it come to room temp before serving
Freeze slices individually for grab-and-go cake therapy

Healthier Swaps Without Losing the Magic

Try these:

Sub coconut sugar for a richer sweetness
Greek yogurt for extra protein
Gluten-free 1:1 flour blend if needed

Use honey or maple syrup (reduce slightly for liquid ratio)

Leftover Remix

Got extras? Lucky you. Try:

Toasted slices with butter for breakfast

Crumble it over vanilla yogurt
Make mini trifles with whipped cream and berries

Gift It Like a Pro

Wrap cooled cake in parchment, tie with twine, and attach a little card:
“Lemon sunshine, baked just for you ☀️💛”
It’s perfect for hostess gifts, thank-yous, or a neighbor who needs a sweet surprise.

FAQs

Can I skip the glaze?
Sure! It’s still delicious. But the glaze adds that signature zing.

Can I use all almond flour?
You can, but the texture will be more fragile. I like the mix for balance.

What if I only have sweetened coconut?
Use it, but reduce sugar slightly to taste.

Final Thought

This easy lemon coconut almond cake is the kind of bake that quietly steals the spotlight. It’s zesty, comforting, and just the right amount of indulgent. Whether you’re new to baking or just craving something cheerful, this cake always delivers—with a citrusy wink and a coconutty hug. Let me know how it turns out, and save me a slice, would ya?