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Home Cakes

Easy lemon coconut almond cake

By:Nagi
Published:11 Mar '23Updated:1 Apr '23
312 Comments
Recipe v Video v Dozer v

Many people have tried this now and no one thinks of it as a gluten free cake. It’s just a delicious cake! Love the coconut + lemon + almond meal combination, 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 delightfully easy to make as it is delicious to eat. Just put everything in a bowl and mix! There’s no need to whip softened butter or pull out your electric beater.

It’s been likened to the fan favourite orange cake in texture – springy yet with an appealing moistness about it. And the flavour! Adore, adore, adore the coconut lemon combination. Idea swiped from my local coffee shop where I’ve been eyeing lemon coconut cake bars for years. This is my copycat.

I don’t actually 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 using almond meal.

Overhead photo to Lemon coconut almond cake
Pouring batter into pan - Lemon coconut almond cake
Lemon coconut almond cake ready to be baked

What you need for this lemon coconut almond cake

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

Ingredients in Lemon coconut almond cake
  • Almond meal (aka ground almonds) – This is raw almonds that are blitzed into a fine powder. Easily found nowadays, sold in the dried fruit & nut section and health food section of grocery stores. Or make your own by blitzing raw, unpeeled, unsalted almonds in a powerful blender (I use a Vitamix) until it becomes a fine powder.

    Almond flour can also be used (not as common here in Australia). It’s finer so gives the cake a slightly fluffier texture and less almond flavour. Hazelnut meal can also be substituted though you’ll have lovely hazelnut flavour instead of almond.

  • Butter – The fat in this recipe, gives it a beautiful buttery flavour.

  • Baking powder – This is what makes the cake rise.

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

  • Coconut – Desiccated coconut which is finely shredded, unsweetened coconut. Standard shredded coconut (which is like fine strands) will work but you’ll get more coconut texture in the cake. I don’t think coconut flakes (shavings) will work in this cake, it’s not absorbent enough.

  • Sugar – Use caster / superfine sugar if you can because it is finer so it will dissolve easier. Otherwise, regular / granulated sugar can be used.

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

  • Lemon – We are only using the zest in this cake, for beautiful lemon flavour. Because the zest is where all the lemon flavour is – the juice is mostly just sour.

  • Flaked almonds – for sprinkling on the surface. Adds lovely texture to the cake, looks good and protects the surface from browning too much. But you can skip it you don’t have it!

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


How to make lemon coconut cake

Put everything in a bowl and MIX! How good would life be if all baking recipes were this easy??? (Though, my waistline begs to differ).

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

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

  3. Dry ingredients – Whisk in the almond meal, coconut, baking powder, salt and zest.

  4. Pour it into a 20cm/8″ lined round cake pan. DO NOT skip lining the pan! Even greasing very generously is not enough to stop it from sticking to the pan, no matter how non-stick you think your pan is. (As you might have guessed, I’m speaking from first hand experience here).

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

  6. Cool for 1 hour before cutting to serve. I was a bit impatient in early versions and found that because the cake is quite moist, it can appear undercooked if you cut it while still warm. (But it’s not undercooked, it just looks that way if you cut while still hot!).

Lemon coconut almond cake fresh out of the oven
Close up of a slice of Lemon coconut almond cake
Close up photo of eating Lemon coconut almond cake

Serve it plain!

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

So it’s a great cake for taking places – such as for a work morning tea, book club, school bake sale. Just cut and serve. And those who are gluten-intolerant can enjoy it too. Though honestly, don’t just make this because you need a gluten-free cake. Make it because it’s just a really great cake that happens to be just about one of the easiest, quickest cake recipes I know. – Nagi x


Watch how to make it

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Slice of Lemon coconut almond cake

Easy Lemon Coconut Almond Cake

Author: Nagi
Prep: 10 minutes mins
Cook: 40 minutes mins
Cooling: 1 hour hr
Total: 1 hour hr 50 minutes mins
Cake, Sweet Baking
Western
4.97 from 109 votes
Servings10 – 12
Tap or hover to scale
Print
Recipe video above. Many people have tried this now and no one thinks of it as a gluten free cake. It's just a delicious cake! Coconut and lemon is a lovely flavour combination with the subtle flavour of almond meal. Lovely springy, moist crumb like the fan-favourite orange cake. Bonus: Just about the fastest, easiest cake recipe I know!
1 1/2 tsp of lemon zest mightn't sound like much but the lemon flavour comes through just the right amount, in my opinion. 🙂

Ingredients

  • 150g / 10 tbsp unsalted butter
  • 4 large eggs (55-60g/2oz each), at room temp
  • 1 tsp vanilla extract
  • 3/4 cup caster sugar (superfine sugar, Note 2)
  • 1 1/2 cups almond meal (ground almond, Note 1)
  • 1/4 tsp cooking/kosher salt
  • 1 tsp baking powder
  • 3/4 cup desiccated coconut (US: finely shredded unsweetened coconut)
  • 1 1/2 tsp lemon zest (1 large lemon)
  • 1/4 cup flaked almonds , optional (Note 3)

Instructions

  • Preheat oven to 180°C/350°F (160°C fan). Grease a 20cm/8” round cake pan (or springform pan) with butter then line with paper.
  • Melt butter – Place the butter in a large microwavable bowl and melt in the microwave. Let cool for a couple of minutes.
  • Wet ingredients – Add egg, vanilla and sugar and whisk until combined.
  • Dry ingredients – Add almond meal, salt, baking powder, coconut and lemon zest. Whisk until combined.
  • Bake 40 minutes – Pour into pan. Sprinkle over almonds. Bake 40 minutes. Cool 15 minutes in pan then carefully turn out onto cooling rack.
  • Cool at least 1 hour before cutting slices to serve. Moist enough to serve plain – doesn't need cream or anything!

Recipe Notes:

1. Almond meal is ground almonds, common ingredient used to make gluten free baked goods with the bonus that it keeps the crumb moist + has lovely flavour. Almond flour is finer and usually made with peeled almonds but works as a direct substitute for almond meal. Hazelnut meal can also be used.
2. Sugar – Sub ordinary/granulated white sugar, caster/superfine sugar is just safer because it’s finer = dissolves easier. Note: This cake is not overly sweet, 3/4 cup of sugar in a whole cake is not that much!
3. Almond flakes on the surface is optional. I originally added it to protect the surface a bit – without, it is deep golden. But I also like the extra texture and how it looks. 🙂
4. Keeps perfectly for 5 days – best in the fridge if it’s hot.
Nutrition per slice assuming 12 slices.

Nutrition Information:

Calories: 208cal (10%)Carbohydrates: 15g (5%)Protein: 3g (6%)Fat: 16g (25%)Saturated Fat: 10g (63%)Polyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 81mg (27%)Sodium: 73mg (3%)Potassium: 103mg (3%)Fiber: 1g (4%)Sugar: 13g (14%)Vitamin A: 392IU (8%)Vitamin C: 0.4mgCalcium: 34mg (3%)Iron: 1mg (6%)
Keywords: almond meal cake, coconut cake, easy cake recipe, Gluten Free Cake
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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312 Comments

  1. Rose says

    December 6, 2023 at 4:13 pm

    5 stars
    Easiest cake ever to make, and super delicious! Reduced butter & sugar by a third each time out of preference and also cooks perfectly in a muffin tin (160 degrees fan forced, approx. 25 min)

    Reply
  2. Evelyn says

    December 1, 2023 at 9:09 am

    5 stars
    This is my “go to” cake. So easy and above all it’s delicious

    Reply
  3. Anne says

    November 30, 2023 at 7:10 pm

    5 stars
    Banger! Gluten free crowd pleaser.

    Reply
  4. Karen says

    November 10, 2023 at 10:39 pm

    5 stars
    This is the most easy and yummy cake that I’ve made and every one I’ve made it for ask for the recipe.

    Reply
  5. Pam says

    October 25, 2023 at 7:23 pm

    So delicious! Easy to make. Made mine with lime zest as that what i had in hand.
    Couldn’t wait an hour before cutting and eating it though. I think i only managed to wait 15 mins

    Reply
  6. Telyse Tang says

    October 24, 2023 at 6:18 pm

    Hi Nagi, this looks delicious. My son is intolerant to cows milk. Wondering if I could use nuttelex in place of the butter? Or if not, what would you recommend? Thank you!

    Reply
  7. Ariane G says

    October 18, 2023 at 10:09 pm

    One of my favourite go-to cake recipes and it’s GF which is a bonus. Mine was ready 5 mins early and stayed moist for days. My father’s feedback? “Delicious for a GF cake” 😃

    Reply
  8. Katy says

    October 18, 2023 at 9:41 pm

    5 stars
    Leaving another review to mention that I’ve just tried this recipe using coconut oil and lime zest instead of butter and lemon zest and the results are delicious!

    Reply
  9. Fiona Roberts says

    October 11, 2023 at 8:40 am

    5 stars
    Fantastic cake. Super easy and very delicious. Will be trying it with limes too. Thanks Nagi for this special recipe!

    Reply
  10. Larry says

    October 1, 2023 at 6:57 pm

    5 stars
    I love this recipe! I’d put this in my all time favourite – Extremely easy, and so yum! It’s moist and the outside crusty bits are slightly chewy and I love the almonds. Thank you for another ripper of a recipe – In RecipeTin I trust!

    Reply
  11. Ann Carpenter says

    September 23, 2023 at 4:36 pm

    5 stars
    Thanks for this amazing cake everyone loves it. I made them into cupcakes turned out so good.Hugs for Dozer

    Reply
  12. Christine says

    September 13, 2023 at 8:28 pm

    5 stars
    Easy to make and the office loved it. Thank you!

    Reply
  13. Heather says

    September 12, 2023 at 4:49 pm

    4 stars
    Very delish! Made as per recipe, but there’s no way this would serve 10 – 12 for my family & friends; perhaps 6, with some berries on the side. Smelled wonderful while it was baking!

    Reply
  14. Roberta Smith says

    September 9, 2023 at 12:28 pm

    Thank you for your answer re Easy bake Lemon Coconut Almond cake. I find it is better to bake sit in a round tin. Yummy cake!

    Reply
  15. Sharon says

    August 31, 2023 at 5:34 pm

    5 stars
    Delicious! So easy, very moist. Everyone loved it, definitely will be making it again.

    Reply
  16. Sue Mc says

    August 30, 2023 at 9:42 pm

    5 stars
    I made this cake but added the lemon juice as well as the rind. And because I am following a low carb diet, I replaced the sugar with monk fruit…it was really delicious!

    Reply
  17. Shannon Britza says

    August 29, 2023 at 5:32 pm

    Yummmmmm omg. And flavours definitely intensify next day!

    Reply
  18. Anna Kostaras says

    August 28, 2023 at 8:52 pm

    The Easy Lemon Coconut Almond cake looks fabulous. Perfect for my gluten free daughter, but as she is also lactose intolerant, could I replace the butter with olive oil? Thank you

    Reply
    • Abbie Skelton says

      September 2, 2023 at 9:42 am

      I’ve made it with both butter and coconut oil and have to say I actually preferred the coconut oil!

      Reply
      • Anna Kostaras says

        September 5, 2023 at 9:29 pm

        Thank you Abbie. I made it with olive oil. It was great. Next time I will use coconut oil – just didn’t think this time. My daughter is gluten free and lactose intolerant – this recipe had been added to my “go tos”.

        Reply
    • Minoi says

      August 30, 2023 at 8:36 pm

      I’m sure “tasteless” oil will work but you may need to adjust the amount as oil is 100% fat and butter 70%. Olive oil might make the cake taste olive oil instead og lemon and almond. I’d suggest dairy free vegan margarine. I often bake with oil with good results. Today I’ll bake this cake with butter.

      Reply
      • Anna Kostaras says

        September 5, 2023 at 9:31 pm

        Thank you for the tips. I made it with olive oil with excellent results. Butter next time, just to compare.

        Reply
  19. Lesley Peck says

    August 28, 2023 at 8:38 pm

    I was lucky enough to be introduced to your fabulous gluten-free coconut and lemon cake. Now I’m a keen Nagi follower

    Reply
  20. Sora says

    August 28, 2023 at 11:56 am

    Recipe looks great! Would this work in a loaf pan? TIA

    Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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