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Lemon Coconut Almond Cake: A Deliciously Moist Recipe to Try Today

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Indulge in this delightful Lemon Coconut Cake, featuring a perfect blend of zesty lemon and rich coconut flavors. This moist and fluffy cake is layered with creamy lemon frosting and garnished with coconut and almond slices, making it an ideal treat for any occasion.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsweetened shredded coconut
  • ½ cup almond flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest (about 1 lemon)
  • ¼ cup fresh lemon juice (about 1–2 lemons)
  • ½ cup buttermilk
  • 1 cup unsalted butter, softened (for frosting)
  • 4 cups powdered sugar
  • 2 tablespoons fresh lemon juice (for frosting)
  • 1 teaspoon lemon zest (for frosting)
  • ½ cup unsweetened shredded coconut (for garnish)
  • Almond slices (for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour two 9-inch round cake pans, or line with parchment paper.
  3. In a large bowl, whisk together flour, almond flour, shredded coconut, baking powder, baking soda, and salt.
  4. In another bowl, beat softened butter and granulated sugar until light and fluffy (3-5 minutes).
  5. Add eggs one at a time, mixing well. Then mix in vanilla extract, lemon zest, and lemon juice.
  6. Gradually add dry ingredients to the wet mixture, alternating with buttermilk. Mix until just combined.
  7. Divide the batter evenly between the prepared cake pans and smooth the tops.
  8. Bake for 25-30 minutes, or until a toothpick comes out clean.
  9. Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
  10. In a large bowl, beat softened butter until creamy (2-3 minutes).
  11. Gradually add powdered sugar, mixing on low speed until combined, then beat until fluffy (3-5 minutes).
  12. Mix in fresh lemon juice and zest until well combined.
  13. Place one cake layer on a serving plate.
  14. Spread frosting on top of the first layer.
  15. Place the second layer on top and gently press down.
  16. Use remaining frosting to cover the top and sides of the cake.
  17. Sprinkle with shredded coconut and almond slices.
  18. Slice and enjoy!

Notes

  • Ensure all ingredients are at room temperature for best results.
  • You can adjust the sweetness of the frosting by adding more or less powdered sugar.
  • This cake can be stored in an airtight container at room temperature for up to 3 days.

Find it online: https://anasrecipes.com/lemon-coconut-almond-cake/