This Coconut Almond Loaf Cake is so buttery and moist, full of texture, and packs a delightful coconut flavor. And let's not forget those perfectly caramelized, chewy exteriors. An incredibly easy and quick, yet delicious treat!
Posted 3/31/21; updated 4/7/22
This Coconut Almond Loaf Cake is one of my favorite recipes on TCP. It doesn't look like much, but it is SO good. It's a quick recipe to prepare, and the cake is crazy moist, even though you feel like it will be dry. It's really just a simple almond loaf cake flavored with coconut...yet also so much more!
The addition of the almond flour in the cake makes the crumb texture more open, yet it stays so soft and buttery. And my favorite part? - the edges! 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, though. I promise, you won't regret it!
If you're looking for another simple loaf cake, try my orange poppyseed loaf.
- 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 the next section for 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.
How to make the Coconut Almond Loaf Cake
STEP 2: Whisk together the dry ingredients.
STEP 3: Cream the butter and sugar for a full two minutes. In a steady stream, add the whisked eggs and extracts while the mixer is running.
Chef's Note: Once the eggs are incorporated, the mixture will look curdled - this is normal! After the dry ingredients are added, it will come back together.
STEP 4: Add in the flour and mix, then fold in the almond flour by hand.
Add the batter to the prepared loaf pan and bake for 35-45 minutes. Start checking for doneness at 35 minutes.
Pro tip: Check for doneness 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.
STEP 5: Transfer the pan to a wire rack to cool completely before frosting. You can eat it while it's still warm, though, if you want to omit the topping.
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 and whisk until combined.
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.
Storing and Freezing
It's best to store the loaf 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 loaf 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.
Almond flour adds extra flavor and texture to the cake, giving it a slightly more open crumb.
I certainly think they do in this cake! You could also use any type of citrus extract if you aren't a fan of the coconut.
More easy cake recipes
- Raspberry White Chocolate Bundt Cake
- Carrot Snack Cake with Cream Cheese Frosting
- Chocolate Snack Cake (with Salted Caramel Frosting)
- Orange Poppy Seed Bundt Cake
Coconut Almond Loaf Cake
- 9x5" loaf pan
- Stand mixer with paddle and whisk attachment (or hand mixer)
- ⅔ cup all-purpose flour 80g
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- ¾ cup unsalted butter room temperature (170g)
- 1 cup granulated sugar 200g
- 1 teaspoon vanilla paste or extract
- 2 teaspoons coconut extract
- 3 large eggs room temperature & whisked
- 1 cup finely ground almond flour 100g
Coconut Whipped Cream
- ⅔ cup heavy whipping cream 160ml
- 3 tablespoons powdered sugar 23g
- ½ teaspoon coconut extract
- ½ cup sweetened shredded coconut toasted (30g)
- Preheat the oven to 375℉/163℃ and grease and line a 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.
- 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.