Preheat the oven to 350f / 180c. Grease a 9.5" / 24cm springform pan.

In a large bowl combine the almonds, sugar and coconut.  

In a small bowl whisk the eggs, vanilla extract, and lemon zest. Gradually add the butter, whisking as you add. 

Combine the liquid mixture to the almond mixture and stir until completely mixed. Pour into prepared pan and pop her in the oven. While the cake is cooking toast the almonds and coconut in a dry pan until lovely and golden brown. 

Bake for 45 - 55 minutes or until the top of the cake is a lovely golden color and springs back when touched. A toothpick in the middle isn't a great indicator of doneness in this case as the middle tends to stay quite soft. 

Take out of the oven and let cool completely in the pan. Don't be alarmed when you release the cake from the springform if it is quite thin, despite it's skinny stature, it boasts enough flavor that one thin slice is plenty. 

Sprinkle the cake with flaked almonds and coconut, slice and serve. 

Makes 8-10 slices.