Preheat the oven to 350°F (180°C). Oil a 9-inch (23cm) cake pan or a pie dish.
In a large bowl, mix together oil, sugar and agave.
Break the eggs into the bowl and beat them until they are incorporated in the batter. Pour the lemon juice and mix for a few seconds.
Add almond meal, flour, baking powder, and salt into the bowl and mix until you get a smooth batter. Add the shredded coconut and stir for a few seconds.
Pour the batter in the pan and put it in the oven for about 20 minutes or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool completely on rack, then sift some powdered sugar over.