Cocoa Almond Coco Cake
Indulge in the rich, decadent flavors of this Cocoa Almond Coco Cake—a dessert that brings together the perfect harmony of chocolate, almonds, and coconut in every bite. With its moist cocoa base, a hint of nuttiness from chopped almonds, and a delicate tropical flair from shredded coconut, this cake is a showstopper for any occasion. The recipe is quick to whip up, with just 20 minutes of prep time, and bakes to perfection in 35 minutes. Whether you serve it simply dusted with powdered sugar or adorned with extra coconut and almond slices, this cake offers an irresistible combination of textures and tastes. Perfect for chocolate lovers and fans of nutty, sweet treats, this easy-to-make dessert is dairy-flexible, thanks to its use of almond milk or your choice of milk. Satisfy your sweet cravings with this ultimate crowd-pleaser that boasts flavor, elegance, and a touch of creativity in every slice!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, melted
- 1 cup almond milk (or any milk of your choice)
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.75 cup shredded coconut (unsweetened)
- 0.5 cup chopped almonds
- 0.5 cup semisweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt until well combined.
In a separate bowl, whisk together the melted butter, almond milk, eggs, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring with a spatula or whisk until the batter is smooth and free of lumps.
Fold in the shredded coconut, chopped almonds, and chocolate chips until evenly distributed throughout the batter.
Pour the batter into the prepared cake pan, spreading it evenly.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Once cooled, dust the top with powdered sugar, or decorate with additional shredded coconut and almond slices if desired. Slice and serve!
Nutrition Facts
Calories |
588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 40% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 251 mg | 11% | |
| Total Carbohydrate | 77.8 g | 28% | |
| Dietary Fiber | 9.7 g | 34% | |
| Total Sugars | 46.2 g | ||
| Protein | 11.4 g | 23% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 141 mg | 11% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 459 mg | 10% | |
*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.
