Chocolate Glazed Coconut Almond Cake
Indulge in the rich, tropical flavors of this Chocolate Glazed Coconut Almond Cake, a moist and decadent dessert that's perfect for any occasion. This recipe combines the nutty warmth of almond flour, the tropical sweetness of shredded coconut, and the buttery richness of coconut milk to create a cake with irresistible texture and flavor. Topped with a silky semisweet chocolate glaze that drapes effortlessly over the sides and finished with a sprinkle of toasted almond slices, this cake is as stunning as it is delicious. With just 20 minutes of prep time, it's an easy yet impressive treat that celebrates the harmony of chocolate, coconut, and almond. Whether you're baking for a party, a family gathering, or a simple evening indulgence, this coconut almond cake with chocolate glaze is guaranteed to impress.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Shredded unsweetened coconut
- 0.5 cups Almond flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 3 large Eggs
- 1 cup Coconut milk
- 0.5 cups Melted unsalted butter
- 1 teaspoon Almond extract
- 1 teaspoon Vanilla extract
- 1 cup Semisweet chocolate chips
- 0.5 cups Heavy cream
- 0.25 cups Toasted almond slices
Instructions
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, shredded coconut, almond flour, granulated sugar, baking powder, and salt.
In a separate bowl, beat the eggs. Then add the coconut milk, melted butter, almond extract, and vanilla extract, mixing well.
Gradually add the wet ingredients to the dry ingredients and stir until just combined. Avoid overmixing to ensure a light and fluffy cake.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake the cake in the preheated oven for about 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
While the cake cools, prepare the chocolate glaze. In a heatproof bowl, combine the semisweet chocolate chips and heavy cream.
Microwave the mixture in 20-second increments, stirring after each interval, until smooth and fully melted. Alternatively, you can melt the chocolate and cream over a double boiler.
Once the cake is completely cooled, pour the chocolate glaze over the top, letting it drip down the sides for a decorative effect.
Sprinkle the top of the cake with toasted almond slices and let the glaze set for about 10–15 minutes before serving.
Slice and enjoy your Chocolate Glazed Coconut Almond Cake!
Nutrition Facts
Calories |
552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 18.3 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 236 mg | 10% | |
| Total Carbohydrate | 54.2 g | 20% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 31.6 g | ||
| Protein | 8.9 g | 18% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 58 mg | 4% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 226 mg | 5% | |
*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.
