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Heavenly Coconut Almond Cake Recipe

Heavenly Coconut Almond Cake Recipe
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★★★★★

4.8 from 29 reviews

This Heavenly Coconut Almond Cake is a moist, flavorful dessert combining the rich nuttiness of almond flour with the tropical sweetness of coconut milk and shredded coconut. Topped with light whipped cream and crunchy sliced almonds, this cake offers a perfect balance of textures and tastes, ideal for any coconut or nut lover.

Ingredients

Scale

Dry Ingredients

  • 2 cups almond flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup shredded coconut
  • 1/4 cup sliced almonds

Wet Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 4 eggs
  • 1 cup coconut milk
  • 1 tsp vanilla extract
  • 1 cup whipped cream (for topping)

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (165°C) and grease a square baking pan to ensure the cake does not stick.
  2. Mix Dry Ingredients: In a medium bowl, combine almond flour, baking powder, salt, and shredded coconut, stirring to distribute evenly.
  3. Cream Butter and Sugar: In a separate large bowl, cream together the softened butter and sugar until light and fluffy. Then add the eggs one at a time, blending well, followed by the vanilla extract.
  4. Combine Ingredients: Gradually add the dry ingredients to the wet, alternating with the coconut milk. Mix gently to maintain a light batter without overmixing.
  5. Add Coconut: Fold in the shredded coconut thoroughly to incorporate it evenly into the batter.
  6. Bake the Cake: Pour the batter into the prepared pan and bake it in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
  7. Add Toppings: Once cooled, spread the whipped cream evenly over the top, then sprinkle with sliced almonds for a crunchy finish.
  8. Serve: Serve the cake at room temperature to enjoy the full flavors and moist texture.

Notes

  • Almond flour makes the cake gluten-free but not suitable for people with nut allergies.
  • Ensure butter is softened to room temperature for easier creaming.
  • Do not overmix the batter to keep the cake light and tender.
  • Use unsweetened shredded coconut for less sugar if desired.
  • The cake can be stored covered at room temperature for up to 2 days or refrigerated up to 4 days.
  • Bring refrigerated cake to room temperature before serving for best texture and flavor.

Nutrition

Keywords: coconut cake, almond cake, gluten-free dessert, baking, homemade cake, coconut lovers, nutty cake, whipped cream topping

Find it online: https://maicook.com/heavenly-coconut-almond-cake-recipe/