Coconut Almond Cake
Delightfully moist and bursting with rich flavors, this Coconut Almond Cake is a dessert lover’s dream! Perfectly balanced with the nutty essence of almond extract and the tropical creaminess of coconut milk, this cake combines all-purpose and almond flours to achieve its irresistibly tender crumb. Shredded coconut adds texture, while a golden topping of sliced almonds creates a satisfying crunch. A sprinkle of powdered sugar adds a touch of sweetness and elegance to every slice. Whether served at a cozy afternoon tea or as the centerpiece for a celebration, this easy-to-make cake offers a harmonious blend of flavors in just under an hour. Perfect for lovers of coconut and almond, this recipe will quickly become a favorite in your baking repertoire!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.75 cup Unsalted butter
- 1.5 cups Granulated sugar
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 1 teaspoon Almond extract
- 1 cup Full-fat coconut milk
- 1 cup Shredded unsweetened coconut
- 0.5 cup Almond flour
- 0.5 cup Sliced almonds (for topping)
- 2 tablespoons Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the unsalted butter and granulated sugar together using an electric mixer until light and fluffy, about 3 minutes.
Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract and almond extract.
Reduce the mixer speed to low and alternate adding the dry ingredients in three parts with the coconut milk in two parts, starting and ending with the dry ingredients. Mix until just combined.
Gently fold in the shredded coconut and almond flour using a spatula, being careful not to overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula. Sprinkle the sliced almonds evenly over the top.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes. Then carefully remove it from the pan and let it cool completely on a wire rack.
Once the cake has cooled, dust the top with powdered sugar if desired before serving.
Slice and enjoy your coconut almond cake with a cup of tea or coffee!
Nutrition Facts
Calories |
4650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 252.0 g | 323% | |
| Saturated Fat | 149.5 g | 748% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2374 mg | 103% | |
| Total Carbohydrate | 561.4 g | 204% | |
| Dietary Fiber | 38.0 g | 136% | |
| Total Sugars | 334.9 g | ||
| Protein | 78.0 g | 156% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 450 mg | 35% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 1772 mg | 38% | |
*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.
