Step 1: Preheat the Oven

Set your oven to 350°F (175°C) so it’s nice and warm when we pop that cake in! Line a 9-inch round cake pan with parchment paper and give it a light spray of cooking oil.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together your all-purpose flour, sugar, baking powder, baking soda, salt, almond flour, and shredded coconut. Give it a good mix until they’re all best buddies!

Step 3: Cream the Butter

In another bowl, cream the softened butter until it’s super fluffy. Expect it to be light and airy! Add in your eggs one at a time while mixing; it’s like building a cake team. Then throw in the sour cream, lemon zest, lemon juice, and vanilla extract—mix until smooth.

Step 4: Combine

Now, slowly add your dry ingredients to the wet mix, stirring gently to avoid lumps. If you’re feeling adventurous, toss in the chopped almonds. Don’t over-mix; we want a tender cake!

Step 5: Bake It

Pour that luscious batter into your greased cake pan and pop it into the oven. Bake for 30-35 minutes. Pro tip? Check it with a toothpick; it should come out clean!

Step 6: Cool and Decorate

Let your cake cool in the pan for about 10-15 minutes before transferring it to a wire rack. Once it’s cool, add a sprinkle of shredded coconut or that creamy frosting you’ve been dreaming about!