Coconut Almond Cake with Cream Cheese Frosting

Why You’ll Love This Recipe

I love this cake because coconut and almond complement each other naturally. Coconut gives me tropical sweetness and moisture, while almond adds a subtle nutty richness that makes the cake taste more complex.

I also like the contrast between the sweet cake and tangy cream cheese frosting. The frosting is rich without overwhelming the coconut and almond flavors underneath.

This cake works especially well when I want something impressive for birthdays, holidays, showers, or other celebrations. I can decorate it simply with coconut or make it more elaborate with toasted almonds and piped frosting.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Coconut Almond Cake

• 2 cups all-purpose flour
• 3/4 cup almond flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 cup full-fat coconut milk
• 1 cup sweetened shredded coconut

For the Cream Cheese Frosting

• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• Pinch of salt

For Decorating

• 1 cup shredded coconut, toasted or untoasted
• 1/2 cup sliced almonds, lightly toasted

Directions

1. Prepare the Cake Pans

I preheat my oven to 350°F (175°C). I grease two 9-inch round cake pans and line the bottoms with parchment paper.

I lightly grease the parchment as well so the finished cake layers release easily.

2. Combine the Dry Ingredients

I whisk the all-purpose flour, almond flour, baking powder, baking soda, and salt together in a medium bowl.

I make sure the almond flour is evenly distributed and break apart any noticeable lumps before setting the mixture aside.

3. Cream the Butter and Sugar

I place the softened butter and granulated sugar in a large mixing bowl.

I beat them together for approximately 3–4 minutes until pale and fluffy. I find that properly creaming the butter and sugar helps give my cake a lighter texture.

4. Add the Eggs and Extracts

I add the eggs one at a time, beating well after each addition.

I mix in the vanilla and almond extracts. I use almond extract carefully because its flavor is concentrated and a small amount gives me plenty of almond character.

5. Finish the Batter

I add approximately one-third of the dry ingredients to my butter mixture, followed by half of the coconut milk.

I continue alternating the dry ingredients and coconut milk, beginning and ending with the dry mixture.

I gently fold in the shredded coconut just until evenly distributed.

6. Bake the Cake

I divide the batter evenly between my prepared cake pans and smooth the tops.

I bake the layers for approximately 28–33 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

I let the cakes cool in their pans for about 10–15 minutes before carefully turning them onto wire racks. I let them cool completely before frosting.

7. Make the Cream Cheese Frosting

I beat the softened cream cheese and butter together until completely smooth.

I gradually add the powdered sugar, followed by the vanilla extract, almond extract, and salt. I continue beating until my frosting is creamy and fluffy.

If the frosting becomes too soft, I refrigerate it briefly before assembling the cake.

8. Assemble the Cake

I place one completely cooled cake layer on my serving plate and spread a generous layer of cream cheese frosting over the top.

I place the second cake layer over the frosting and cover the top and sides with the remaining cream cheese frosting.

9. Decorate

I press shredded coconut gently against the sides and top of my cake.

I finish with toasted sliced almonds for extra crunch and nutty flavor. I refrigerate the cake briefly before slicing when I want especially neat pieces.

Servings and Timing

This Coconut Almond Cake with Cream Cheese Frosting makes approximately 10–12 servings.

I allow about 25 minutes for preparation and approximately 28–33 minutes for baking. The cake layers need around 1 hour to cool completely before I frost them, and assembly takes another 15–20 minutes.

My total time is approximately 2 hours to 2 hours 30 minutes, depending on how quickly the cake layers cool.

Variations

For extra coconut flavor, I add a small amount of coconut extract to my batter or frosting. I use it sparingly so it doesn’t overpower the almond flavor.

For a lemon coconut almond cake, I add fresh lemon zest to the batter and a little lemon juice or zest to the cream cheese frosting. The citrus gives me a brighter cake that pairs particularly well with coconut.

When I want more texture, I add finely chopped toasted almonds to the cake batter or sprinkle them between the layers.

For a fruit-filled version, I spread a thin layer of raspberry, strawberry, or apricot preserves between the cake layers along with the cream cheese frosting.

I can also turn this recipe into cupcakes. I divide the batter among lined muffin cups and reduce the baking time, checking them after approximately 18 minutes.

Storage/Reheating

Because I use cream cheese frosting, I store this cake covered in the refrigerator. It keeps well for approximately 4–5 days.

I prefer serving the cake slightly closer to room temperature rather than directly from the refrigerator. I usually take individual slices out about 20–30 minutes before serving so the cake and frosting have time to soften.

I don’t reheat the frosted cake. If I freeze the cake, I prefer freezing the unfrosted layers tightly wrapped for up to 2–3 months. I thaw them completely before adding freshly prepared cream cheese frosting.

I can also freeze individual frosted slices in airtight containers, although I find freshly assembled cake has the best texture.

FAQs

Can I make Coconut Almond Cake ahead of time?

Yes. I often bake the cake layers a day ahead, let them cool completely, and wrap them tightly. I prepare the frosting and assemble my cake when I’m ready to serve it.

Can I use almond milk instead of coconut milk?

I can use almond milk, but I lose some of the coconut richness and flavor. I prefer full-fat canned coconut milk because it gives my cake more moisture and a stronger coconut character.

Why is my Coconut Almond Cake dry?

I measure my flour carefully, avoid overmixing the batter, and don’t bake the layers longer than necessary. I begin checking near the lower end of the baking time and remove the cakes when a toothpick has only a few moist crumbs.

Should I toast the coconut and almonds?

I don’t have to toast them, but I love doing so because toasting intensifies their flavors and gives my cake extra texture. I toast them carefully because both coconut and sliced almonds can brown quickly.

Can I make this cake as a single-layer cake?

Yes. I can bake the batter in a suitable larger pan instead of making two round layers. I adjust the baking time based on the depth of the batter and check the center carefully for doneness.

Conclusion

Coconut Almond Cake with Cream Cheese Frosting is a rich yet balanced dessert I love for celebrations and special occasions. The combination of tender coconut cake, subtle almond flavor, tangy cream cheese frosting, and crunchy toasted toppings gives me plenty of contrasting flavors and textures in every slice. I especially like that I can prepare the cake layers ahead of time, making this elegant layer cake much easier to assemble when I’m ready to serve it.

Coconut Almond Cake with Cream Cheese Frosting

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Coconut Almond Cake with Cream Cheese Frosting is a soft, moist layer cake filled with coconut and subtle almond flavor. Tangy cream cheese frosting, shredded coconut, and toasted almonds create a rich and elegant finish.

• Author: Laura
• Prep Time: 25 minutes
• Cook Time: 28–33 minutes
• Total Time: 2 hours–2 hours 30 minutes
• Yield: 10–12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American-Inspired
• Diet: Vegetarian

Ingredients

• 2 cups all-purpose flour
• 3/4 cup almond flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 cup full-fat coconut milk
• 1 cup sweetened shredded coconut
• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened, for the frosting
• 3 1/2 cups powdered sugar
• 1 teaspoon vanilla extract, for the frosting
• 1/4 teaspoon almond extract, for the frosting
• Pinch of salt, for the frosting
• 1 cup shredded coconut, toasted or untoasted, for decorating
• 1/2 cup sliced almonds, lightly toasted, for decorating

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Instructions

1. Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, and lightly grease the parchment.
2. Whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt in a medium bowl, breaking apart any lumps in the almond flour.
3. Beat the softened butter and granulated sugar in a large mixing bowl for 3–4 minutes until pale and fluffy.
4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla and almond extracts.
5. Add approximately one-third of the dry ingredients to the butter mixture, followed by half of the coconut milk. Continue alternating the dry ingredients and coconut milk, beginning and ending with the dry mixture.
6. Gently fold in the sweetened shredded coconut just until evenly distributed.
7. Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 28–33 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Cool the cakes in their pans for 10–15 minutes, then carefully turn them onto wire racks and let them cool completely.
9. To make the frosting, beat the softened cream cheese and butter together until completely smooth. Gradually add the powdered sugar, then beat in the vanilla extract, almond extract, and salt until creamy and fluffy. Refrigerate briefly if the frosting becomes too soft.
10. Place one completely cooled cake layer on a serving plate and spread a generous layer of cream cheese frosting over the top.
11. Place the second cake layer on top, then cover the top and sides with the remaining cream cheese frosting.
12. Press shredded coconut gently over the top and sides of the cake and decorate with lightly toasted sliced almonds. Refrigerate briefly before slicing if especially neat slices are desired.

Notes

• Full-fat coconut milk provides more moisture and coconut flavor than almond milk or lighter milk alternatives.
• A small amount of coconut extract can be added to the batter or frosting for stronger coconut flavor.
• For a lemon variation, add fresh lemon zest to the cake batter and lemon juice or zest to the cream cheese frosting.
• Finely chopped toasted almonds can be folded into the batter or sprinkled between the cake layers for additional texture.
• Raspberry, strawberry, or apricot preserves can be spread between the layers along with the frosting for a fruit-filled variation.
• For cupcakes, divide the batter among lined muffin cups and begin checking for doneness after approximately 18 minutes.
• Store the frosted cake covered in the refrigerator for 4–5 days. For the best texture, let individual slices stand at room temperature for 20–30 minutes before serving.
• Unfrosted cake layers can be tightly wrapped and frozen for up to 2–3 months. Thaw completely before frosting.

Nutrition

• Serving Size: 1 slice
• Calories: 650 kcal
• Sugar: 63 g
• Sodium: 300 mg
• Fat: 36 g
• Saturated Fat: 22 g
• Unsaturated Fat: 14 g
• Trans Fat: 0.5 g
• Carbohydrates: 77 g
• Fiber: 3 g
• Protein: 8 g
• Cholesterol: 125 mg