Coconut Almond Cake Recipe | Easy, Delicious, and Moist Cake
1. Introduction
If you’re a fan of coconut and almonds, then you’re in for a treat! Coconut Almond Cake is a wonderfully moist, flavorful dessert that’s easy to make and perfect for any occasion. Whether you’re hosting a gathering, celebrating a birthday, or simply indulging in a sweet treat for yourself, this cake is sure to impress.
What makes this cake so special is its light, fluffy texture complemented by the rich taste of coconut and the crunch of almonds. The combination of these two flavors creates a cake that’s not only delicious but also visually appealing. It’s a great dessert to bring to a potluck, serve at tea time, or enjoy with a cup of coffee on a lazy afternoon.
In this post, I’ll guide you through making a moist coconut almond cake from scratch. With just a few simple ingredients, you’ll be able to whip up a cake that’s not only satisfying but also customizable to your dietary preferences. Let’s dive into the recipe and learn how to make the best coconut almond cake!
2. Ingredients Breakdown
For this coconut almond cake, you’ll need a few basic ingredients that come together to create the perfect dessert. Here’s a breakdown of each key ingredient and some tips for substitutions:
For the Cake:
- All-Purpose Flour (2 cups)
All-purpose flour is the base of this cake, giving it structure and texture. You can substitute it with almond flour for a gluten-free version or use a whole wheat flour for a healthier option. If you want a lighter texture, try using cake flour. - Granulated Sugar (1 cup)
Granulated sugar adds sweetness and moisture to the cake. You can use coconut sugar for a more natural, unrefined alternative. If you prefer a lower-sugar version, you can substitute with stevia or erythritol. - Baking Powder (2 tsp)
Baking powder helps the cake rise and gives it that fluffy texture. If you don’t have baking powder, you can use baking soda in combination with an acid like lemon juice or vinegar (about 1/4 tsp of baking soda and 1/2 tsp of vinegar for each tsp of baking powder). - Salt (1/2 tsp)
A small amount of salt enhances the sweetness and balances the flavors. You can also use sea salt for a slightly more refined taste. - Butter (1/2 cup)
Butter adds richness and flavor. For a dairy-free version, you can use coconut oil or vegan butter. Make sure to use unsalted butter to control the amount of salt in the recipe. - Eggs (2 large)
Eggs provide structure and moisture to the cake. If you’re following a vegan diet, you can replace the eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg). - Coconut Milk (1 cup)
Coconut milk adds a creamy coconut flavor to the cake. You can also use almond milk or oat milk if you prefer a dairy-free option, though coconut milk will give the cake a richer texture. - Shredded Coconut (1 cup)
Shredded coconut is a key ingredient that gives the cake its characteristic coconut flavor. Make sure to use unsweetened shredded coconut to keep the cake from becoming too sweet. If you’re not a fan of coconut, you can reduce the amount or substitute with ground almonds.
For the Almond Topping:
- Slivered Almonds (1/2 cup)
Slivered almonds add a crunchy texture and enhance the nutty flavor. If you prefer, you can use chopped almonds or whole almonds. You can also toast them lightly in the oven for an extra crunch. - Honey (2 tbsp)
A drizzle of honey adds a natural sweetness to the topping and helps the almonds adhere to the cake. You can use maple syrup or agave nectar as an alternative.
3. Step-by-Step Instructions
Now, let’s go through the steps to make this delicious coconut almond cake!
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper for easy removal. Greasing the pan will prevent the cake from sticking, while parchment paper ensures it comes out cleanly.
Step 2: Prepare Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, and salt. This will ensure the dry ingredients are evenly distributed and help the cake rise properly.
Step 3: Cream Butter and Sugar
In a separate bowl, cream together the butter and granulated sugar using an electric mixer. Beat until the mixture is light and fluffy. This step helps to incorporate air into the batter, which makes the cake soft and airy.
Step 4: Add Eggs and Coconut Milk
Add the eggs, one at a time, beating well after each addition. Then, mix in the coconut milk. The batter should be smooth and well-combined. If the batter appears too thick, you can add a tablespoon of water or more coconut milk to loosen it up.
Step 5: Incorporate Dry Ingredients
Gradually add the dry ingredients into the wet mixture. Stir gently to combine, being careful not to overmix. Overmixing can cause the cake to become dense.
Step 6: Add Shredded Coconut
Fold in the shredded coconut with a spatula. The coconut will add moisture and texture to the cake, so make sure it’s evenly distributed throughout the batter.
Step 7: Bake the Cake
Pour the batter into your prepared cake pan and spread it evenly. Bake in the preheated oven for 25-30 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 transfer it to a wire rack to cool completely.
Step 8: Add Almond Topping
While the cake is cooling, prepare the almond topping. In a small bowl, toss the slivered almonds with honey to coat them evenly. After the cake has cooled, gently sprinkle the almonds on top of the cake for a crunchy, sweet finish.
4. Tips and Variations
Expert Tips for the Best Coconut Almond Cake:
- Don’t Overmix the Batter: Overmixing can result in a dense cake. Mix just until combined to keep the cake light and fluffy.
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before you start. This will ensure the ingredients combine smoothly and create the right texture.
- Toast the Almonds: For extra flavor and crunch, you can lightly toast the slivered almonds in the oven at 350°F for about 5-7 minutes. Keep a close eye on them, as they can burn quickly.
Variations:
- Vegan Coconut Almond Cake: Replace the eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and use vegan butter and almond milk.
- Chocolate Coconut Almond Cake: Add cocoa powder (about 1/4 cup) to the dry ingredients for a chocolate version of this cake.
- Gluten-Free Option: Use almond flour or a gluten-free all-purpose flour blend for a gluten-free version of the cake.
5. Serving Suggestions
This cake is perfect on its own, but here are some serving ideas to take it up a notch:
- Pair with Fresh Berries: Serve slices of the cake with a handful of fresh berries like raspberries or strawberries for a sweet and tangy contrast to the rich coconut flavor.
- Serve with Ice Cream: A scoop of vanilla ice cream or coconut milk ice cream pairs beautifully with this cake, especially when it’s still warm from the oven.
- Garnish with Whipped Cream: Top the cake with a dollop of freshly whipped cream for added richness.
6. Storage and Reheating Instructions
- Storing Leftovers: Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and store in the fridge for up to 5 days.
- Freezing: You can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and place it in a freezer-safe bag. To thaw, leave it at room temperature for a few hours before serving.
- Reheating: To reheat, place individual slices in the microwave for 15-20 seconds or warm the entire cake in the oven at 300°F for 10-15 minutes.
7. Recipe Notes
- Can Be Prepped Ahead of Time: The cake batter can be made a day ahead and stored in the fridge until you’re ready to bake it. This is a great option for when you’re prepping for a gathering.
- Best with Freshly Shredded Coconut: For the best flavor and texture, use freshly shredded coconut, as it has a more natural flavor and chewy texture compared to store-bought shredded coconut.
8. Nutrition Information (Per Serving)
| Nutrient | Amount per Serving |
| Calories | 280 |
| Fat | 18g |
| Saturated Fat | 9g |
| Carbohydrates | 25g |
| Sugar | 18g |
| Fiber | 3g |
| Protein | 5g |
| Sodium | 115mg |
| Cholesterol | 35mg |
| Calcium | 45mg |
| Iron | 1.5mg |
Nutrition information is an estimate and may vary based on specific ingredients used.
9. Recipe Card Summary
Course: Dessert
Cuisine: American
Servings: 8
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes
Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter
- 2 large eggs
- 1 cup coconut milk
- 1 cup shredded coconut
- 1/2 cup slivered almonds
- 2 tbsp honey
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a large bowl, whisk together flour, baking powder, and salt.
- Cream the butter and sugar together until light and fluffy.
- Add eggs one at a time, then mix in coconut milk.
- Gradually add the dry ingredients and mix until combined.
- Fold in the shredded coconut and pour the batter into the prepared pan.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Cool the cake, then top with honey-coated slivered almonds.
Notes:
- For a vegan version, replace eggs with flax eggs and use dairy-free butter and coconut milk.
- Can be served with whipped cream or vanilla ice cream.
Nutrition:
Calories: 280 | Fat: 18g | Carbs: 25g | Protein: 5g
10. Final Thoughts or CONCLUSION
Whether you’re serving this cake for a special occasion or simply treating yourself to something sweet, this Coconut Almond Cake is sure to impress. The combination of rich coconut flavor and crunchy almonds makes it a unique and delicious dessert that’s perfect for any time of the year.
Give this recipe a try, and let me know how it turns out in the comments! What’s your favorite twist on a coconut cake? I’d love to hear your variations and ideas!