Preheat oven to 350°. Butter or spray a 9" springform or cake pan with coconut oil and line bottom of pan with parchment.
In the bowl of a food processor, coarsely chop almonds. Transfer 1/4 cup almonds to a small bowl and mix with 1 tsp sugar and set aside. Add coconut, flour, baking powder and salt to food processor. Process until remaining almonds are finely ground. Transfer to a bowl.
In food processor, cream butter with 3/4 cup sugar. Add eggs one at a time, blending each one fully. Add sour cream, lemon zest, lavender and extracts.
Add half of reserved flour-almond mixture and pulse to blend. Add remaining flour and pulse until smooth. Scrape into prepared pan and place fruit on top in single layer. Sprinkle with almond-sugar over top of cake.
Bake for 40 minutes, or until a cake tester comes out clean. Cool cake before removing from pan. Dust with confectioners sugar if desired.