Coconut almond cake is a lightly sweet cake with chewy, caramelized outer edges and moist, soft interior texture thanks to the addition of almond flour. This single-layer cake is perfect as is, but can be elevated with a covering of fluffy coconut whipped cream and toasted coconut pieces.
This almond cake is lightly flavored with coconut extract and makes for the perfect cake to celebrate the change of seasons. Whether it's winter to spring, or spring to summer, it's light enough in texture to eat in warm weather, but decadent enough to feel cozy and perfect.
Almond flour is such a great addition to cake recipes because it helps to create an open crumb and keeps cakes buttery and moist. It's perfect in this upside-down fig cake, or raspberry almond cake, and is delicious in a frangipane galette or bostock pastry.
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Why You'll Love This Recipe
One bowl cake - both the cake and the whipped cream can be made in the same bowl (washed in between). It's an incredibly easy cake to make, with minimal tools and ingredients needed.
Textural contrast - The sugar and butter combine to create a chewy, caramelized outer edge of the cake, while the insides stay incredibly moist thanks to the eggs and almond flour.
Flavor profile - coconut extract produces a light, yet delicious flavor for a delicious tropical dessert. Paired with the coconut whipped cream and toasted coconut, it would be perfect served next to some coconut sorbet to bring the flavor profile home.
Ingredients
- Unsalted butter. Must be at room temperature, be sure it's not too soft.
- Granulated sugar. This is the main sweetener in the cake and helps to produce moist insides.
- Large eggs. Must be at room temperature and whisked before adding to the batter.
- Coconut extract. This is a key component to the flavor of the recipe and can be found next to other extracts in the baking aisle of the grocery store.
- All-purpose flour. Only a small amount is needed, there is more almond flour in this recipe than AP flour. This can be substituted for gluten-free baking flour, if desired.
- Baking powder. The only leavening ingredient in the cake to help it rise.
- Almond flour. Finely ground almond flour. See the next section for how to make your own, if you'd like.
- Heavy whipping cream. This is whipped up to create a fluffy whipped cream topping.
- Shredded coconut. This can be sweetened or unsweetened, based on your preference, and gets toasted before adding it on top of the whipped cream.
See recipe card for full ingredients list and quantities.
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.
Substitutions and Variations
- Rub 2 tablespoons of lemon zest into sugar before making the batter for a lemon version.
- Make the almond cake gluten-free by using Bob's Red Mill 1-1 Gluten Free Baking Flour.
- Top the coconut almond cake with raspberries or other fresh fruit.
- To make the cake more elevated for a special occasion, double the coconut whipped cream and split the cake in half. Fill the center with the cream, and top it with whipped cream as well.
- Add toasted almond slices to the top of the whipped cream in addition to (or in place of) the toasted coconut.
- Omit the whipped cream, it is perfect as a tea cake and still has tons of flavor.
Whipped Cream with Coconut 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 and whisk until combined.
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How to Make This Recipe
One: Cream together the butter and sugar then scrape down the sides.
Two: Add the eggs, vanilla, and coconut extracts, and beat until light and fluffy.
Hot tip! After adding the eggs, the batter will look slightly curdled. It will come together once the dry ingredients are added.
Three: Add the flour, salt and baking powder and mix until just combined.
Four: Fold in the almond flour by hand, incorporating the remaining dry pieces of flour.
Five: Spread the batter into a prepared cake pan, then bake and cook completely.
Six: Whip the heavy cream, powdered sugar, vanilla and coconut extracts until a soft, fluffy whipped cream forms.
Spread over the cooled cake. Add toasted shredded coconut to the top before serving.
Expert Tips
- Use room temperature butter and eggs for best results.
- Don't over-mix the batter after the dry ingredients have been added. Fold in almond flour by hand at the end.
- Check for doneness without removing the pan from the oven, if possible, and don't slam the oven door while checking. This can cause the cake to fall.
- Cool the cake completely before adding whipped cream or it will melt off.
- Wait for coconut pieces to cool after toasting it before adding it to the whipped cream.
Recipe FAQs
Almond flour adds extra flavor and texture to the cake, giving it a slightly more open crumb.
The cake was either not baked long enough, the oven door was slammed, or it encountered a temperature change that was too quick.
Yes. Use Bob's Red Mill 1-1 Gluten Free Baking Flour in place of all-purpose flour.
Yes. The original recipe was developed in a loaf pan (lined with a parchment paper sling) - this version can be baked for 35-45 minutes.
The cake can also be made in a 9" cake pan by reducing the bake time by about 5 minutes.
Storage
It's best to store the coconut almond cake without the whipped cream. To do so, cover it and store at room temperature for up to 5 days.
If storing with the whipped cream topping, cover and store in the fridge for up to 3 days.
To freeze, wrap the baked and cooled cake tightly in plastic wrap, then foil, and add to a zip-top bag. Freeze for up to two months. Unwrap completely and thaw at room temperature before adding the coconut whipped cream.
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What to Know When Cooking with The Cozy Plum
- All recipes are created with Diamond Crystal kosher salt, the least salty variety of kosher salt. If using Morton's, you'll need to cut the amount of salt in half as it's 2x as salty. This will be the same for sea salt. Please do not use table salt.
- Switch between Cups vs Metric using the toggle on the recipe card. Baking by weight using a digital scale will always produce the most accurate results.
- Scale the recipe using the '1X' '2X' '3X' buttons on the recipe card. Note that this does not make an adjustment for baking times, only quantities.
- If you'd like to make the recipe in a different pan, use the pan size converter.
Did you make this recipe? Share it with us! Tag @thecozyplum on Instagram & Facebook and leave a star rating ⭐️ below!
📖Recipe
Coconut Almond Cake
Equipment
- 8" cake pan
- Stand mixer with paddle and whisk attachment (or hand mixer)
Ingredients
Cake
- ⅔ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- ¾ cup unsalted butter room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla paste or extract
- 2 teaspoons coconut extract
- 3 large eggs room temperature, whisked
- 1 cup finely ground almond flour
Coconut Whipped Cream
- ½ cup sweetened shredded coconut toasted
- ⅔ cup heavy whipping cream cold
- 3 tablespoons powdered sugar
- ½ teaspoon coconut extract
Instructions
- Preheat the oven to 375℉/163℃ and grease and line the bottom of an 8" cake pan with a parchment paper round.
Cake
- Whisk together the all-purpose flour, baking powder, and salt in a small bowl.⅔ cup all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon kosher salt
- 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.¾ cup unsalted butter, 1 cup granulated sugar
- 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.1 teaspoon vanilla paste or extract, 2 teaspoons coconut extract, 3 large eggs
- 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.1 cup finely ground almond flour
- Add the batter to the prepared pan and spread evenly. Bake in the center rack of the preheated oven for 28-35 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.
- Remove to a wire rack to cool for 15 minutes, then turn out the cake and allow it to finish cooling on a wire rack.
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.½ cup sweetened shredded coconut
- Add the heavy cream, powdered sugar, and coconut extract to the bowl and whip on medium speed for one minute until it begins to thicken. Increase the speed to high and whip until soft, fluffy peaks form.⅔ cup heavy whipping cream, 3 tablespoons powdered sugar, ½ teaspoon coconut extract
- Spread the cream over the cooled cake, then top with the cooled, toasted coconut.
Michelle says
This cake is such a delicious and easy bake! Friends and family consistently request it for dinners and celebrations--I think I've made it 6 times since 2021. Even though the recipe uses a loaf pan, I like to use a circular cake tin for a little extra crunch around the sides. 10/10!
Callan Wenner says
Omggg I am making this in a round cake pan next time! The caramelized edges are my favorite part.
Dan says
I found this cake recipe very quick and simple to follow. However the cake was very dry and cornbread texture (almond flour) thick , dry textured batter, cake was too sweet minus the whipped cream topping. I honestly did not like this recipe.
Callan Wenner says
Dan, thanks for trying it. This cake is incredibly moist and should not be dry at all. Can I ask, did you use a scale to measure the flour/almond flour or scoop into the dry ingredients via cups? By your description, it sounds like the culprit of mismeasurement.
Aubrey says
Ok this one was so good I made it twice in one week! The textures are SO good (slightly crisp outside, soft inside), and I admittedly love it just as much even without the whipped cream topping. Bravo on this one, Callan!
The Cozy Plum says
You know it's good when you make it more than once in a week! Amazing. Thank you!!
Stef says
another great recipe by The Cozy Plum! I know she says you can't omit the topping, but I wouldn't. it is so, so good! i have a feeling this is my new go-to for brunches.. it is definitely a crowd pleaser!
The Cozy Plum says
Thank you, Stef! The topping makes it feel a bit more special 😉 And totally agree this on his a crowd pleaser!
Shelby says
Oh my goodness, this was AMAZING! Made it ahead of time for a family vacation, the cake a few days before and the whip cream (added a tablespoon of cream cheese to help it stay stable) 1 day before (kept in fridge). It was so delicious! Set it out in the afternoon and it was gobbled down by my family by the evening. My mom had to have the recipe for herself. I will 100% make this again. <3
The Cozy Plum says
This is the best news! Love this, and so happy your family enjoyed it!
Kara says
I made this (dairy free using coconut milk for the icing). It was delicious and a big hit at Easter dinner. I'm super excited to make it again. The toasted coconut on top was a step I almost skipped but I'm glad I didn't.
10/10 would recommend!
The Cozy Plum says
YAY to all of this, Kara! Also glad you didn't skip the toasted coconut 😉 Thanks so much for making it!