Almond Coconut 3 Layer Cake with Coconut Frosting
Indulge in pure tropical decadence with this Almond Coconut 3 Layer Cake with Coconut Frosting, a stunning dessert that blends nutty almond flavors with the creamy richness of coconut. Moist and fluffy layers are infused with toasted almonds, sweetened coconut flakes, and a hint of almond extract, creating a symphony of textures and tastes. Each layer is generously slathered with velvety cream cheese coconut frosting, then finished with a delicate sprinkling of shredded coconut for a picture-perfect garnish. Perfectly balanced between sweet and nutty, this elegant cake is ideal for celebrations, brunch gatherings, or anyone craving a show-stopping homemade treat. With a prep time of just 30 minutes, it’s easier than you think to bake a slice of paradise!
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 2.5 teaspoons baking powder
- 0.5 teaspoons salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 pieces large eggs
- 2 teaspoons vanilla extract
- 1.5 teaspoons almond extract
- 1.25 cups unsweetened coconut milk
- 1 cup shredded sweetened coconut
- 0.5 cup sliced almonds, toasted
- 8 ounces cream cheese, softened
- 3.5 cups powdered sugar
- 1 teaspoon coconut extract
- 2 tablespoons heavy cream
- 1 cup unsweetened shredded coconut (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla and almond extracts.
On low speed, alternately add the flour mixture and coconut milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
Fold in the shredded sweetened coconut and toasted sliced almonds gently using a spatula.
Divide the batter evenly among the prepared cake pans. Smooth the tops using a spatula.
Bake in the preheated oven for 25–28 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer the cakes to a wire rack to cool completely.
To make the frosting, beat the softened cream cheese and powdered sugar together in a large bowl until smooth. Mix in the coconut extract and heavy cream until fully incorporated.
Place the first cake layer on a serving plate or cake stand. Spread a generous layer of frosting on top. Repeat with the second cake layer, more frosting, and then the third cake layer.
Frost the sides and top of the cake with the remaining frosting. Smooth the surface evenly using an offset spatula.
Press the unsweetened shredded coconut onto the sides and sprinkle some on top of the cake for garnish.
Refrigerate the cake for at least 30 minutes before serving to allow the flavors to meld and the frosting to set.
Slice and enjoy your Almond Coconut 3 Layer Cake with Coconut Frosting!
Nutrition Facts
Calories |
9776 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 471.4 g | 604% | |
| Saturated Fat | 303.7 g | 1518% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1542 mg | 514% | |
| Sodium | 3560 mg | 155% | |
| Total Carbohydrate | 1331.3 g | 484% | |
| Dietary Fiber | 52.5 g | 188% | |
| Total Sugars | 948.9 g | ||
| Protein | 106.1 g | 212% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1247 mg | 96% | |
| Iron | 28.9 mg | 161% | |
| Potassium | 2508 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
