Coconut Almond Cake with Cream Cheese Frosting
User Reviews
5.0
3 reviews
Excellent
Coconut Almond Cake with Cream Cheese Frosting
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This Coconut Almond Cake with Cream Cheese Frosting is a delightfully moist and flavorful cake perfect for spring or Easter! It has a wonderful taste and texture thanks to toasted and crushed coconut flakes and slivered almonds mixed right into the batter. And the cream cheese frosting is tangy and smooth and super easy to whip together. Decorate with buttercream roses or serve it simply alongside Spinach Enchiladas or Lamb Bolognese for dinner.
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Ingredients
To Toast
- 1 cup Baker’s Corner Coconut Flakes
- 1/2 cup Southern Grove Slivered Almonds
Coconut Sheet Cake:
- 1 3/4 cups Baker’s Corner All-Purpose Flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1/2 cup Countryside Creamery Unsalted Butter, at room temperature
- 3 tablespoons neutral oil (such as vegetable or Simply Nature 100% Pure Avocado Oil)
- 2 teaspoons coconut extract
- 1 cup white granulated sugar
- 2/3 cup milk
- 4 large Simply Nature Grade A Organic Cage Free Brown Egg Whites (egg whites only)
Frosting:
- 1 cup Countryside Creamery Unsalted Butter, at room temperature
- 4 ounces Happy Farms Cream Cheese, at room temperature
- 4 cups Baker’s Corner Powdered Sugar
- 1 teaspoon Stonemill Pure Vanilla Extract
- 2 tablespoons heavy cream
- Food coloring gel, optional
Instructions
To Toast:
- Preheat oven to 350 degrees F. To a baking sheet, add the coconut flakes and slivered almonds. Transfer to the oven to bake for 10 to 12 minutes, until lightly brown. Allow to cool for about 5 minutes and then transfer to a food processor. Pulse for about a minute, until the mixture resembles a meal of sorts.
To Make the Coconut Sheet Cake:
- Keep the oven at 350 degrees F (as it was for roasting the coconut and almonds). Grease a 9x9-inch cake pan. I also like to line it with a sheet of parchment, leaving strips up the sides for easy removal. Set aside.
- In a medium bowl, add the flour, baking powder and salt. Whisk until combined. Set aside.
- To the bowl of a stand-up mixer with the paddle attachment, add the butter, oil, coconut extract and sugar. Beat until light and fluffy, about 2 to 3 minutes. In a measuring cup, pour in the milk, egg whites and whisk until combined.
- Turn the mixer to low speed and, alternating between the dry ingredients and the liquid ingredients (the egg white mixture), add them to the butter/sugar mixture until the batter is relatively smooth. Add the reserved crushed up coconut flakes and almonds and gently fold into the batter.
- Pour the batter into the prepared baking pan and transfer to the oven to bake for 20 to 25 minutes, until a skewer inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 5 minutes and then invert onto a cooling rack and cool to room temperature. It’ll probably take a good hour.
To Make the Frosting:
- To the bowl of a stand-up mixer, with the paddle attachment (or you could use a bowl with an electric hand mixer), add the butter and softened cream cheese. Beat until smooth. I like to do this step first, before adding anything else to ensure a super smooth consistency.
- Sift in the powdered sugar, add the vanilla extract, salt and heavy cream. Beat the frosting for about 3 minutes. The fluffiness from the heavy cream really lightens up this frosting so be sure to beat it for the full 3 minutes. If the frosting is too loose, feel free to transfer it to the fridge to chill for about 10 minutes. Then beat it one last time.
- Decorate the cake however you like. I reserved about 1/4 cup of frosting to the side and added 1 drop of red and a teeny drop of brown food coloring gel to make this mauve color. I added all of the frosting to the top of the cake, smoothed on and created swoops. I then added little dollops of the dyed frosting to create a marble effect. I added buttercream flowers on top as additional decoration. That part is totally optional!
Equipments used:
Notes
- Use room temperature ingredients. It’s important that the butter and especially the cream cheese has been softened to room temperature so you don’t end up with butter or cream cheese chunks in your frosting.
- Cream butter and cream cheese first. Before adding anything else to the frosting, I like to beat the cream cheese and butter together really well to make sure it has a super smooth consistency.
- Decoration ideas. I piped buttercream roses onto separate pieces of parchment paper to decorate the top of the cake. Freeze them until you’re ready to use them. To make the rose-colored frosting, I mixed a little bit of the plain frosting with red and brown food coloring gel to get a mauve color. Once the cake is frosted, swirl and swoop the rose frosting on top.
Nutrition Information
Show Details
Calories
893kcal
(45%)
Carbohydrates
100g
(33%)
Protein
9g
(18%)
Fat
53g
(82%)
Saturated Fat
30g
(150%)
Polyunsaturated Fat
5g
Monounsaturated Fat
14g
Trans Fat
1g
Cholesterol
183mg
(61%)
Sodium
393mg
(16%)
Potassium
279mg
(8%)
Fiber
3g
(12%)
Sugar
77g
(154%)
Vitamin A
1313IU
(26%)
Vitamin C
0.2mg
(0%)
Calcium
110mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 9slices
Amount Per Serving
Calories 893 kcal
% Daily Value*
| Calories | 893kcal | 45% |
| Carbohydrates | 100g | 33% |
| Protein | 9g | 18% |
| Fat | 53g | 82% |
| Saturated Fat | 30g | 150% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 183mg | 61% |
| Sodium | 393mg | 16% |
| Potassium | 279mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 77g | 154% |
| Vitamin A | 1313IU | 26% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 110mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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