Description
This Coconut Almond Cake is a delightful, moist dessert featuring a tender almond-infused cake base topped with luscious coconut whipped cream and toasted shredded coconut. Perfect for gatherings, this cake combines the rich flavors of coconut and almonds for a tropical twist that’s both elegant and comforting.
Ingredients
Dry Ingredients
- ⅔ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 cup finely ground almond flour
- ½ cup sweetened shredded coconut (toasted)
Wet Ingredients
- 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)
- ⅔ cup heavy whipping cream (cold)
- 3 tablespoons powdered sugar
- ½ teaspoon coconut extract (for whipped cream)
Instructions
- Prepare Pan: Preheat the oven to 375℉ (163℃). Grease an 8-inch cake pan and line the bottom with a parchment paper round to ensure the cake doesn’t stick.
- Combine Dry Ingredients: In a small bowl, whisk together all-purpose flour, baking powder, and kosher salt to evenly distribute the leavening agents and salt.
- Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, cream the unsalted butter and granulated sugar together on medium speed for two minutes until light and fluffy. Scrape down the bowl sides to ensure even mixing.
- Add Flavorings and Eggs: With the mixer on low speed, add vanilla and coconut extracts. Slowly drizzle in the whisked eggs, mixing until fully incorporated. The batter may look curdled at this stage but will come together after adding dry ingredients.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients while the mixer runs on low speed until nearly combined.
- Fold in Almond Flour: Remove the bowl and gently fold in the finely ground almond flour by hand using a “J” motion, scraping the bottom of the bowl to combine thoroughly without overmixing.
- Bake Cake: Pour the batter evenly into the prepared cake pan. Bake on the center rack for 28-35 minutes. The cake is done when the edges pull slightly away from the pan and a toothpick inserted in the center comes out with moist crumbs but no wet batter.
- Cool Cake: Allow the cake to cool in the pan on a wire rack for 15 minutes. Then turn it out onto the rack and let it cool completely.
- Chill Mixing Bowl: Place the stand mixer bowl and whisk attachment in the freezer for 15 minutes to chill, preparing for the whipped cream.
- Toast Coconut: While the bowl chills, toast the shredded coconut in a large pan over medium heat, stirring frequently until golden brown. Transfer to a plate to cool.
- Make Coconut Whipped Cream: Add cold heavy cream, powdered sugar, and ½ teaspoon coconut extract to the chilled bowl. Whip on medium speed for about one minute until the cream starts to thicken, then increase to high speed and whip until soft, fluffy peaks form.
- Assemble Cake: Spread the coconut whipped cream evenly over the cooled cake surface. Sprinkle the toasted shredded coconut evenly on top as garnish. Serve chilled or at room temperature.
Notes
- Ensure eggs and butter are at room temperature for better batter consistency and rise.
- To toast coconut, watch carefully to prevent burning; stir often for even browning.
- Whip the cream just until soft peaks form; overwhipping can cause it to separate.
- Use an 8-inch cake pan for proper thickness and baking time.
- This cake can be stored refrigerated for up to 3 days; bring to room temperature before serving for best texture.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
