Go Back

Coconut Almond Cake

A delightful coconut-infused dessert that combines the richness of almond flour with the lightness of shredded coconut, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • ⅔ cup all-purpose flour Consider using whole wheat for added fiber.
  • 1 teaspoon baking powder Ensure it's fresh for optimal results.
  • ¼ teaspoon kosher salt Enhances flavor balance.
  • ¾ cup unsalted butter (room temperature) Can substitute with coconut oil for a dairy-free option.
  • 1 cup granulated sugar Coconut sugar may be a less processed alternative.
  • 1 teaspoon vanilla paste or extract Enhance with almond extract if desired.
  • 2 teaspoons coconut extract Optional but highly recommended.
  • 3 large eggs (room temperature, whisked) Provides moisture and binding.
  • 1 cup finely ground almond flour Boosts nutrition and flavor; make your own by grinding almonds finely.
  • ½ cup sweetened shredded coconut (toasted) Can use unsweetened if preferred.
Whipped Cream Topping
  • ⅔ cup heavy whipping cream (cold) A plant-based cream can be a suitable substitute.
  • 3 tablespoons powdered sugar Adjust to taste.
  • ½ teaspoon coconut extract (for cream) Enhances whipped topping flavor.

Method
 

Preparation
  1. Preheat your oven to 375℉/163℃.
  2. Grease and line the bottom of an 8" cake pan with parchment paper.
  3. In a medium bowl, whisk together all-purpose flour, baking powder, and kosher salt.
  4. In a large bowl, beat the room-temperature butter and granulated sugar together until light and fluffy, about 3-5 minutes.
  5. Gradually add the whisked eggs to the butter mixture, mixing well until fully incorporated.
  6. Add the vanilla and coconut extracts, mixing until everything is combined.
  7. Gradually add the dry mixture to the butter and egg mixture, stirring until just combined.
  8. Gently fold in the almond flour and toasted coconut.
  9. Transfer the cake batter into your prepared cake pan, spreading it evenly.
Baking
  1. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  2. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Whipped Cream Preparation
  1. While the cake cools, combine the cold heavy whipping cream, powdered sugar, and ½ teaspoon coconut extract in a bowl.
  2. Whip until soft peaks form.
Finishing Touch
  1. Once the cake is completely cool, top it generously with the coconut whipped cream.

Notes

For best results: toast shredded coconut lightly before using. If you have leftover cake, serve it with fresh fruit or a drizzle of chocolate for a delightful twist.