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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.

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

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

Find it online: https://thefamilycooking.com/coconut-almond-cake-with-cream-cheese-frosting/