Moist Coconut Almond Cake Recipe

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

This Coconut Almond Cake recipe combines the rich flavors of coconut and almond for a delightful dessert. Perfect for celebrations or as a sweet treat, this cake is both moist and flavorful.

The cake recipe is simple to follow and uses basic ingredients, making it accessible for bakers of all levels. You can serve it plain or with a light frosting for added sweetness.

Delicious Coconut Almond Cake Recipe

This Coconut Almond Cake features a tender crumb infused with coconut milk and almond extract, topped with toasted coconut flakes for texture. The recipe takes about 1 hour from start to finish and serves 8 people.

Ingredients

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
1 cup coconut milk
1/2 cup almond flour
3 large eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon almond extract
1/2 cup shredded coconut, toasted (for topping)
Powdered sugar for dusting (optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake 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 large mixing 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 Wet Ingredients: Stir in the coconut milk and almond extract until well combined.
Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into 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. Once cooled, top with toasted coconut flakes and dust with powdered sugar if desired.