Go Back

Coconut Almond Cake How to Bake Bliss

A moist and decadent Coconut Almond Cake that combines the rich flavors of toasted almonds and sweet coconut for a truly blissful dessert. Perfect for any occasion, this cake is easy to make and delivers a tropical twist on a classic treat.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
Wet Ingredients
  • 0.5 cup unsalted butter, melted
  • 2 large eggs
  • 0.5 cup coconut milk full-fat
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
Add-Ins
  • 1 cup sweetened shredded coconut toasted, optional
  • 0.5 cup sliced almonds lightly toasted

Method
 

Steps
  1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, combine the melted butter, eggs, coconut milk, vanilla extract, and almond extract. Whisk until smooth.
  4. Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Do not overmix.
  5. Fold in the shredded coconut and sliced almonds until evenly distributed.
  6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
  7. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before serving.

Notes

For extra flavor, brush the cooled cake with a simple syrup made from equal parts sugar and water, infused with a splash of coconut milk. Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.