Almond Coconut Loaf Cake Recipe

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

This Almond Coconut Loaf Cake is a delightful dessert that combines the rich flavors of almonds and coconut in a moist, tender loaf. Perfect for afternoon tea or as a sweet treat any time of day, this cake is simple to make and sure to impress.

The recipe is straightforward and utilizes basic baking techniques. With its inviting aroma and delicious taste, this cake recipe is a wonderful addition to your baking repertoire.

Moist Almond Coconut Loaf Cake

This loaf cake features a blend of almond flour and shredded coconut, creating a moist texture and nutty flavor. The recipe takes about 1 hour from start to finish and serves 8 people.

Ingredients

1 cup all-purpose flour
1/2 cup almond flour
1 cup granulated sugar
1/2 cup unsweetened shredded coconut
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup milk
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Sliced almonds for topping (optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a loaf pan.
Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt.
Cream Butter and Sugar: In a separate bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
Combine Ingredients: Stir in the milk and vanilla extract into the butter mixture. Gradually add the dry ingredients, mixing until just combined. Fold in the shredded coconut.
Bake: Pour the batter into the prepared loaf pan and smooth the top. If desired, sprinkle sliced almonds on top. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!