Preheat oven to 350 degrees F. Prepare 8-inch round cake pan by lightly greasing and line bottom with parchment paper.

In large bowl, whisk together almond flour, tapioca flour, shredded coconut, baking powder, baking soda and salt.

In separate medium bowl, whisk eggs, maple syrup, olive oil, lemon juice, lemon zest, vanilla and almond extract until smooth.

Add wet ingredients to the dry ingredients and stir until just combined. Avoid overmixing.

Pour batter into prepared cake pan and smooth top. Top with sliced almonds, if using. Bake 30-35 minutes or until toothpick inserted in center comes out clean.

Let cake cool in pan for 10 minutes, then transfer to wire rack to cool completely. Do not slice cake until it has completely cooled.

Dust top with powdered sugar prior to serving, if desired.