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+ servings
A slice of coconut almond cake on a plate with a fork next to it.
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5 from 10 votes

Coconut Almond Cake

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.
Prep Time30 minutes
Cook Time45 minutes
Cool time1 hour
Total Time2 hours 15 minutes
Course: Breakfast, Dessert
Cuisine: American, French
Servings: 12 slices
Calories: 334kcal

Equipment

  • 8" cake pan
  • Stand mixer with paddle and whisk attachment (or hand mixer)
  • Rubber spatula

Ingredients

Cake

  • 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
  • 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.

Video

Notes

Take care not to slam the oven door or move the cake pan too quickly or vigorously when you check for doneness. This can cause the center of the cake to sink. Also be sure not to cool it in an overly drafty or cold area, either, as this can also cause the cake to sink. 
Add the whipped cream topping only when ready to serve.
If storing the cake without the whipped cream, cover it and store it 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.
Note: this cake was originally developed as a loaf cake. If you'd prefer to make this version, line a 9x5" loaf pan with a parchment paper sling and bake for 35-45 minutes until a toothpick inserted into the center comes out with a few moist crumbs (but no wet batter). 

Nutrition

Calories: 334kcal | Carbohydrates: 28g | Protein: 5g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 115mg | Potassium: 53mg | Fiber: 1g | Sugar: 21g | Vitamin A: 608IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg