I’m dreaming of a beach- warm sand, sun shining, and not a down-puffed jacket in sight. There’s no snow, no wind chill, no freezing temperatures-induced leg hair. Just me, a sassy tan, and maybe a few slices of this almond coconut cake.
I’m not sure what March’s problem is, but it is way to cold for this time of year. For all of the sweltering summers and muggy falls that we put up with here in the South, the silver lining is usually a temperate, sunny-and-75-degrees March through April. I should be wearing shorts and cute cardigans, not Ugg boots and wool socks. If you’re reading this, Mother Nature, would you please compose yourself and deliver some decent weather sometime this year?
As a result, we’ve spent the last few days either huddled inside or chasing the sunny patches of warmth in the backyard, and while I don’t mind getting a few extra wears out of my winter boots, I really am craving for warmer weather. To pass the time, I’ve been baking up warm-weather treats that taste like summer and forecast the coming change of season. This almond coconut cake that I’m sharing today is the product of that wishful baking, and I think it will get you itching for summer too!
Let me break it down for you. We’ve got three layers of almond coconut cake- seriously moist, fluffy, and just the right amount of sweetness- flavored with a smidge of almond extract. The cake has the tasty addition of shredded sweetened coconut, so each bite has that delightful tropical texture to it. The frosting on this almond coconut cake is equally delicious. Butter, cream cheese, and almond extract make up the bulk of this American-style buttercream, and it is so good that I literally scraped the bowl of my mixer with shortbread cookies as a snack. I love myself and I hate myself, okay?
To make the cake we start with the layers. Butter and sugar are creamed in the bowl of a stand mixer until light and fluffy. Eggs, almond, and vanilla extract come next, and the dry ingredients are added to the mix, alternating with canned coconut milk. The batter is poured into 3-8″ pans and baked until lightly golden. In the meantime, you can work on your frosting! Beat room temperature butter until light and creamy and then add a block of softened cream cheese. Once incorporated, add the extracts, salt, and powdered sugar to the mix. The frosting should be smooth but still thick enough to hold to the sides of the cake. If you find it is too loose, you can add additional powdered sugar or chill it in the fridge.
I like to assemble my cakes while the layers are slightly frozen. To do this, simply wrap the cooled cake layers in plastic wrap and freeze on a flat surface until well chilled. When ready to assemble, whip up the frosting, trim any domed tops off of your cakes, and stack away! This almond coconut cake comes together easily, but if you need more help with you cake baking, check out this post here. After the cake is stacked, you can adorn it with toasted coconut or sliced almonds, whichever you’d prefer.
This almond coconut cake would make a terrific addition to you Easter tables, assuming you’re not already making THIS beauty. Give it a try sometime soon and let me know what you think! Happy baking to you all and catch you next week!
If you like this almond coconut cake, you should check out:
Coconut Almond Chocolate Cookies
Banana Coconut Chocolate Cream Pie
Vegan Coconut Lime Ice Cream Pie
Almond Coconut Cake
This almond coconut cake is three layers of moist vanilla and almond scented coconut cake filled with an almond cream cheese buttercream and topped with extra toasted almonds and coconut! Perfect for spring parties and Easter!
- Prep Time: 35
- Cook Time: 30
- Total Time: 90
For the cake:
- 1–1/4 cups (280 gm) unsalted butter, at room temperature
- 2 cups (400 gm) sugar
- 5 large eggs, at room temperature
- 1–1/2 teaspoons vanilla extract
- ¼ teaspoon almond extract
- 3 cups (390 gm) cake flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup (240 gm) full-fat canned coconut milk
- 2 cups (170 gm) shredded sweetened coconut
For the frosting:
- 1–1/2 cups (340 gm) unsalted butter, at room temperature
- 8 ounces (230 gm) full-fat cream cheese, at room temperature
- ½ teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 lbs (907 gm) powdered sugar
- Additional sliced almonds or shredded coconut for garnish, if desired
To prepare the cake:
- Preheat the oven to 350 degrees and prepare three 8” round baking pans by lining the bottoms with parchment rounds and spraying the sides with baking spray.
- In a large bowl or the bowl of a stand mixer, beat the butter on medium speed until light and fluffy, about 4 minutes. Scrape the sides of the bowl and add the sugar. Beat for an additional 2 minutes. Add the eggs one at a time on low speed and beat to combine, scraping the sides of the bowl as needed. Stir in the extracts. In a smaller separate bowl, combine the cake flour, baking powder, and salt. Stir half of the dry ingredients into the cake batter and then stir in the coconut milk. Add the remaining dry ingredients and stir just until almost combined. Stir in the shredded coconut.
- Fill the three prepared pans with equal amounts of batter, smooth the tops, and bake in the preheated oven for about 22-25 minutes or until a toothpick inserted into the center comes out clean. Allow to cool to room temperature.
To prepare the frosting:
- Beat the butter in the bowl of a stand mixer until light and fluffy, about 3 minutes. Add the cream cheese and beat to combine, about 45 seconds. Add the extracts and salt, stirring to combine. Add the powdered sugar and stir on low speed until incorporated, and then increase speed to beat for about 20 seconds. If you taste your frosting and would prefer it a bit sweeter, add an additional ½ cup powdered sugar. If you frosting it too thick to spread, add a tablespoon of water or milk until it comes to the right consistency.
- When ready to assemble the cakes, trim any dome off the top of each cake. Spread 1-1/4 cups of frosting on top of the first cake layer and then top it with a second layer of cake. Repeat this process once more and then continue frosting the cake to your liking. If desired, toast some almonds or shredded coconut in the oven at 350 degrees for about 10 -15 minutes, stirring regularly, to use as a garnish. This step isn’t necessary. Cake can be stored at room temperature but is best on day of assembly.
- I prefer to frost partially frozen cakes. You can bake the cake layers, wrap them in plastic wrap and freeze up to a week in advance, and then assemble as normal. This help to keep your cakes from slouching, but be sure to freeze them on flat surfaces.
56 thoughts on “Almond Coconut Cake”
I made this cake for my grandfather’s 87th Birthday and he thought I bought it at a bakery, he loved it. I loved it as well, but next time I think I’ll add less powdered sugar. I did add extra almond extract bc I love the flavor. My aunt has requested I make this for her birthday in August.
Hooray! I’m thrilled to hear this!
How long will it keep frosted In the refrigerator ? My birthday girl went away for a few days!
Pop it wrapped tightly in the freezer and that overnight! 🙂
Hey, how would I adjust the batter if I want to bake it in 3, 9inch pans?
it will just bake a little less!
Could I add the coconut shreds to my frosting instead of in the cake? Should I adjust the frosting measurements? What do you think?
I would think so!
I followed this cake to the T and it was Ah-Mazing!! Super yummy…. I am making it again but this time I want to try the coconut shreds in the frosting. How should I adjust the frosting?
The canned coconut milk it calls for- is it condensed coconut milk? That’s the only kind I could find in a can! 😕
Check in your international foods aisle! I can usually find canned coconut milk by the asian foods! 🙂
I’m planning on making this cake for my dad’s birthday, but I would like to make a smaller cake. I was thinking two 6″ round pans rather than the three 8″. I’m trying to figure out the conversion of batter. From research, it seems that I should make 4/9 of the recipe, but this is based on three 8″ pans making 18 cups of batter and two 6″ pans making 8 cups. I am not entirely sure if this is correct and don’t want to mess up the ratio! Do you know how many cups of batter this recipe made? Any help?
I would just half the recipe! You’ll wind up with decent thickness 6″ cakes. I do it all the time! 🙂
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I’m making this for my twin daughters’ 13th birthday right now, and I seriously think I could eat all the batter! It’s soooo yummy! Can’t wait to have the finished product! You share the best things with us!
I’m so grateful for that feedback!
Hi! This recipe lookssooooo good!! But I need to make this recipe as cupcakes; how many would this recipe yield? Also, if I left out the shredded coconut, do I have to add more flour or can I just add more extract?
hmm… prob a couple dozen?? I would add the extract slowly. you should be ok without extra flour.
How many people does this cake feed?
You can do 9-10 big slices or 15-16 smaller slices 🙂
Instead of 3, how would you adjust to make a two layer 8 inch cake?
you could fill your 2 8″ pans with batter 1/2-2/3 of the way full and then make cupcakes with extra batter! or you could just 2/3 the recipe. 🙂
Hi Kate and many thanks for this lovely recipe, which I will be trying out soon. A couple of questions please, can I stack the cakes with some apricot jam instead of frosting? And then use buttercream or royal icing for the finishing? Many thanks Marisa
Surely! If that sounds good to you!
Although I would def not use royal icing. 🙂
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I followed the instructions minus not having almond extract and my cake came out very dense. 🙁
Hi Lane! I’m sorry to hear this. Every once in a while I end up with a dense cake too, although I’m surprised to hear that about this cake! A few things that can contribute to a dense cake: overmixing the batter (mix dry ingredients only until just barely combined), using too much flour (for best results I recommend weighing ingredients), not enough leavening (or expired leavening!), oven temp not correct.
Either way, I’m sorry you didn’t have luck with this cake. I hope you’ll give it another try again soon! 🙂
Would 81/2 inch pans work and how should I adjust cooking time?
yes! certainly. They may take a minute or two less to bake. 🙂
Hii! I absolutely love the cake, and i want to make it but i would like to know if i really need to freeze it when is ready and if yes, the day that i want to use the cake how many hours befor i need to take it out from the freeze? It dosent get dry after defroze it?
You don’t HAVE to freeze it at all, it’s just something I like to do to keep the icing free from crumbs. If you decide to freeze it, make it ahead, wrap in plastic wrap and foil and freeze flat in freezer. pull it out about 20 minute before you plan to ice it and then go to town! it will need to sit out about 30 minutes from there to thaw to an eating temp. truly, this is all your choice and just something I do so that I can make cakes ahead of time. 🙂
Really excited to try this cake, 400g sugar seems like it would be very sweet though, would you say it is too sweet? I’m making it for my mother in law who does not eat too much sugar. I wouldn’t want to jeopardize the flavor and texture of cake.
What do you think?
Hi there! It is a sweet cake, particularly with the frosting. The cake itself may not be too sweet, but if she’s not a fan of sweets she may find the frosting too sweet as it is an American buttercream.
I made the cake this morning, and i’m having a hard time not eating it all by myself (just the sponge part) i did a few substitutions since i didn’t have all ingredients at hand: i used vanilla yogurt instead of coconut milk with a little almond milk to loosen up. Also I decreased the sugar to 350g because vanilla yogurt is sooo sweet. I added some sprinkles to make it funfetti and It came out perfect anyway! I think if i made it as you wrote it, it would be perfect and would maybe adjust the frosting for sweetness.
Thank you for this recipe, it is sooo good!!
oh hooray! I adore this!!!
i love this recipe and really want to make it for a bridal shower. but, when you say you like to frost cake layers that are still “partially frozen” i kind of panic! 😀 what’s partially?? How long do you generally let them thaw before you frost them?
also i tested this recipe the other night and my cake came out a little soggy, but i let it bake quite a few minutes longer and i was afraid of over-baking. any recommendations???
thanks in advance, im kind of in love with your blog and your style!
Ok, so typically when I freeze cake layers I will allow them to cool completely and then wrap them in plastic wrap. If they will be in the freezer longer than 2 days or so I will also wrap in foil. Make sure you freeze them on a flat surface so that the cakes freeze flat. I usually pull the cakes out of the freezer just before I make my frosting. That way they have a chance to soften a tiny bit. This makes it way easier to shave any dome off the top of the cakes and will keep the crumbs tucked in better. This is TOTALLY UNNECESSARY though. You can frost them at room temperature if you’re more comfortable with that.
As for the cake- the time listed in the recipe is just a basic guide. Always bake cakes until a toothpick inserted barely comes out clean. If the toothpick comes out wet or with big wet clumps on it, it’s not done yet. Overbaking happens to the best of us but it’s way easier to save an overbooked cake than an underbaked. 🙂
Hi! I was wondering if there’s any way to reduce the amount of butter being used?
Hi Diana! You could possibly eliminate 1/4 cup of butter from the cake recipe, but the flavor and moisture of the cake would definitely be different. You can also cut out some from the frosting and substitute cream cheese. Butter provides moisture to this cake and it makes a LOT of cake. So I know the amount sounds scary, but it’s delicious!
Hi! I live in Villahermosa, Tabasco and I can’t seem to find cake flour. Can I make my own cake flour? Any recomendations?
yes! use all-purpose flour and for every one cup, remove 2 tablespoons of flour and add 2 tablespoons of cornstarch! this is the basic substitution. 🙂
Hi! Do you think making the layers and freezing them as much as 2/3 weeks early is possible?
Love the composition ! Thank you very much !
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would I need to half the recipe if I wanted to make a rectangle one layer cake, I’m not sure I am brave enough to try stacking my layers yet but this looks too good not to try!
Hey Caitlin! If you halve the recipe you would likely have a slightly thinner 9×13″ cake. If you had a pan slightly larger than an 8″ pan you could halve it for one thick layer. Another option is to make the full recipe for the batter, fill the pan you intend to fill, and then use the leftover batter to make another smaller single layer cake. Does that make sense? 🙂
Yes, makes perfect sense- thank you!!!
I’d like to join you on that beach please, especially if this cake is making an appearance. Everyone thinks that because I live in Morocco, it’s sunny and perfect all the time but we have been getting super cold rain all month so far- not so fun. Hope it warms up for you soon! And in the meantime I need some of this deliciousness!! xx
i’m kinda shocked you get poor weather there! I’m one of the ignorant ones I suppose!
Is the shredded coconut necessary in the cake? My family loves the flavor of coconut but not the texture… Weirdo’s. Can I leave it out? Substitute something else? I love this cake and your blog!
hi emily! you could definitely leave out the coconut, but it will decrease the flavor. I would substitute coconut extract. you could start by adding in a teaspoon and then add and 1/2 teaspoon or more to the batter to taste.