This Almond Coconut Loaf Cake is so buttery and moist, full of texture, and packs a delightful coconut flavor. An incredibly simple, yet delicious treat!
This Almond and Coconut Loaf Cake is one of my new favorite recipes on TCP. It’s a quick recipe to prepare, and is sure to please any coconut lovers in your life. While three total teaspoons of coconut extract are used between the cake and topping, I wouldn’t consider this to be overly coconut-like in flavor. It’s just right.
The addition of the almond flour in the cake makes the crumb texture more open, yet it stays so soft and buttery. And I think my favorite part – the crust!! This cake caramelizes so nicely along the edges of the pan to create an extra layer of flavor and texture that compliments the soft loaf perfectly.
Finally, I love the extra textural component of the whipped cream, which also makes it feel a bit more special. Feel free to omit the topping completely and enjoy this warm out of the oven for breakfast. I promise, you won’t regret it!
Almond and Coconut Cake Ingredients
- Unsalted butter. Must be at room temperature, be sure it’s not too soft.
- Granulated sugar.
- Large eggs. Must be at room temperature and whisked before adding to the batter.
- Vanilla paste or extract.
- Coconut extract.
- All-purpose flour. Only a small amount is needed, there is more almond flour in this recipe than AP flour.
- Baking powder.
- Kosher salt.
- Almond flour. Finely ground almond flour. See below on how to make your own, if you’d like.
- Heavy whipping cream. For the topping. Coconut cream can also be used, but omit the coconut extract in the topping if you go this route. Continue reading for how to use coconut cream.
- Powdered sugar. To sweeten the topping slightly.
- Shredded coconut. The sweet kind, and toast it up!
How to make homemade almond flour
Add 1 ½ cups blanched almonds (slivered or whole) to a high speed blender or food processor and blitz until a fine powder is developed. This will only take about 30 seconds – stop every 5 seconds or so and slap the sides to loosen any clumpy pieces. If it starts to turn into a paste, it’s been over processed. If that happens, just keep going until it’s a true almond butter and enjoy it that way, instead 😉
Making the Almond Coconut Loaf Cake
Start by whisking the all-purpose flour, salt, and baking powder together in a bowl. Next, cream the butter and sugar together on medium speed (stand mixer or hand mixer) for a full two minutes. In a steady stream, add the whisked eggs and extracts. Once the eggs are incorporated, the mixture will look curdled – this is normal! After the dry ingredients are added, it will come back together.
Spoon in the flour mixture with the mixer running on low until it’s almost incorporated. Then add the almond flour and finish mixing the batter together by hand. Use a “J” folding method – going down the center to the bottom, and bringing the batter up the side to the top. Continue this motion until the almond flour is completely incorporated. Please don’t do this step in the mixer. It could incorporate too much air and cause the loaf to fall.
Add the batter to a prepared loaf pan and bake for 35-45 minutes in a preheated 375F oven. Begin checking at 35 minutes. To do this, use a toothpick or thin paring knife to pierce the center of the cake. Do this without removing the loaf from the oven, if possible, and don’t slam the oven door while checking. This can cause the loaf to fall. The loaf is done when the toothpick only has moist crumbs, but not wet batter. The edges will also be golden brown and pulling away from the sides.
Making coconut whipped cream
The coconut whipped cream in the recipe calls for a standard heavy whipping cream with coconut extract added. If preferred, you can also make this with actual coconut cream. To do this, place a can of coconut milk (or straight coconut cream) in the fridge overnight. It needs to be completely cold.
Remove from the fridge and spoon out only the cream, leaving the liquid behind. Whip the coconut cream in a stand mixer with the whisk attachment (or with a handheld mixer) until light and fluffy. Add the powdered sugar at the same point. Omit the coconut extract if using coconut cream. For a more detailed description of how to do this, check out this post by Minimalist Baker.
Want more recipes with coconut?
- Coconut Tres Leches Cupcakes
- Mango & Toasted Coconut Marshmallows
- Carrot Snack Cake with Cream Cheese Frosting
Almond Coconut Loaf Cake
- 9×5" loaf pan
- Parchment paper
- Stand mixer with paddle and whisk attachment (or hand mixer)
- ⅔ cup all-purpose flour 80g
- 1 tsp baking powder
- ¼ tsp kosher salt
- ¾ cup unsalted butter room temperature (170g)
- 1 cup granulated sugar 200g
- 1 tsp vanilla paste or extract
- 2 tsp coconut extract
- 3 large eggs room temperature & whisked
- 1 cup finely ground almond flour 100g
Coconut Whipped Cream
- ⅔ cup heavy whipping cream 159g
- 3 Tbsp powdered sugar 10g
- ½ tsp coconut extract
- ½ cup sweetened shredded coconut toasted (30g)
- Preheat the oven to 375F and grease and line a standard loaf pan with a parchment paper sling for easy removal.
- Whisk together the all-purpose flour, baking powder, and salt in a small bowl.
- Cream the butter and sugar in a stand mixer fitted with the paddle attachment for two minutes on medium speed, then scrape down the sides. With the mixer running on low speed, add the vanilla and coconut extracts, then slowly drizzle in the whisked eggs until completely incorporated. The mixture will look curdled, but will come together with the dry ingredients.
- Keeping the mixer on low speed, spoon in the dry ingredient mixture until it’s almost incorporated. Remove the bowl from the stand and fold in the almond flour by hand until completely incorporated. Be sure to scrape down to the bottom and bring up the mixure in a "J" motion while folding.
- Add the batter to the prepared loaf pan and spread evenly. Bake in the center rack of the preheated oven for 35-45 minutes. The sides will have pulled away slightly and a toothpick or paring knife inserted into the center will come out with moist crumbs, but should not have wet batter on it.
- Check for doneness without removing the loaf from the oven (if possible), and take care not to slam the oven door after checking, as this can make the loaf sink.
- Remove to a wire rack to cool for 30 minutes, then use the parchment slings to remove the loaf and let it finish cooling outside of the pan.
Coconut Whipped Cream
- Place the bowl of a stand mixer and whisk attachment in the freezer for 15 minutes. While the bowl chills, toast the coconut in a large pan over medium heat, stirring and tossing until lightly brown. Transfer to a plate to cool.
- Whip the heavy cream on high speed until it becomes light and fluffy and holds peaks on the whisk. Then, turn the mixer to low and add the powdered sugar and coconut extract. Turn back to high and mix for another 10 seconds.
- Spread the cream over the loaf, then top with the cooled, toasted coconut.