Ridiculously Easy Almond Coconut Cake
User Reviews
5
12 reviews
Excellent
Ridiculously Easy Almond Coconut Cake
Report
This almond coconut cake blends all-purpose and almond flours with shredded coconut for a moist crumb enriched by buttermilk and butter. Toasted sliced almonds on top add crunch and a nutty aroma, while a simple glaze of powdered sugar and apple juice sweetens without overwhelming. The recipe balances texture and flavor subtly, resulting in a lightly sweet cake that highlights almond and coconut components.
Description
The Ridiculously Easy Almond Coconut Cake brings together flours from wheat and almonds with shredded coconut, producing a tender cake that benefits from the slight tang of buttermilk and richness of butter and oil. Baking powder and salt ensure proper rise and seasoning. Eggs provide structure and tenderness.
Toasted sliced almonds on the surface offer an inviting golden color and crunch contrast. The glaze made from powdered sugar and apple juice (or orange juice) creates a glossy, slightly fruity finish accented by vanilla and a hint of almond extract, complementing the cake's main flavors.
This cake is baked at 350°F in a greased and parchment-lined pan to promote even cooking and easy removal. Adjustments like substituting gluten-free flour blends can be made for dietary needs without major changes in texture. The toasted almonds should be watched carefully to avoid burning and stirred during toasting for even color.
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Ingredients
For the cake:
- ½ cup almonds sliced
- ¼ cup butter
- ½ cup buttermilk
- 1 cup granulated sugar
- 3 egg large
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract pure
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup all-purpose flour
- ¾ cup almond flour not almond meal
- ¼ cup neutral-flavored oil sunflower, safflower, grape seed, avocado, vegetable or canola oil
- ¾ cup sweetened shredded coconut
For the glaze:
- ¼ cup apple juice or orange juice
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
Instructions
For the cake:
- Preheat the oven to 350˚F (175˚C). Spray an 8-inch round cake pan with baking spray, rub the inside surface of the pan with a paper towel to cover evenly with the spray. Line bottom of the pan with parchment paper and spray parchment paper lightly. Set aside.
- Place almonds in a small baking pan. Spread to a single layer. Bake for 8-12 minutes or just until they're beginning to turn pale golden, stirring every 3-4 minutes. Remove from oven and set aside to cool (these will be used at the end to top the cake).
- Place the butter in a medium-large microwave-safe bowl and cover with a damp paper towel. Microwave on high power for 45-60 seconds, just until melted. Add the buttermilk and sugar and whisk until well combined. Add the eggs and vanilla and almond extracts. Whisk again until the mixture is smooth.
- Sprinkle the baking powder and salt over the top of the egg mixture. Whisk until smooth and lump-free.
- Add the all-purpose flour and almond flour, mixing just until all of the flours are incorporated.
- Add the oil and stir well. Don’t worry, at first it will seem to separate, but keep stirring till smooth. Stir in the coconut and pour the batter into the prepared pan.
- Bake for 30-40 minutes or until the cake feels springy to the touch and a toothpick inserted into the center comes out clean. To make sure the cake is done you can check it with an instant-read thermometer. The temp when done is 203-210˚F. Don’t overbake.
- Cool the cake on a wire rack for 10 minutes; then turn it out of the pan onto the rack. The bottom of the cake will become the top so leave the flat side up.
For the glaze:
- While the cake is baking make the glaze by combining the apple juice and powdered sugar in a small bowl. Stir until smooth.
- While the cake is still warm, using a pastry brush, gently pat the glaze all over the sides and top of the cake. Just keep going over the cake till the glaze is gone, starting on the sides and finishing on the top. Some of it will drip off, but most of it will soak in.
- Sprinkle the toasted almonds over the top of the cake while the glaze is wet and pat gently. Allow cake to cool completely. Sprinkle with powdered sugar, if desired. ENJOY!
Notes
- To make the cake gluten-free, substitute the all-purpose flour with a cup-for-cup gluten-free baking flour such as King Arthur Measure-for-Measure.
- Toast sliced almonds evenly by stirring frequently and removing them as soon as they turn pale golden to avoid burning.
- The apple juice glaze adds a light fruity sweetness; orange juice can be used alternatively for a different citrus note.
- Line the cake pan with parchment and spray the sides to prevent sticking and enable smooth removal.
Nutrition Information
Show Details
Calories
289kcal
(14%)
Carbohydrates
34g
(11%)
Protein
5g
(10%)
Fat
16g
(25%)
Saturated Fat
4g
(20%)
Trans Fat
1g
(50%)
Cholesterol
52mg
(17%)
Sodium
158mg
(7%)
Potassium
144mg
(3%)
Fiber
2g
(8%)
Sugar
25g
(50%)
Vitamin A
194IU
(4%)
Vitamin C
1mg
(1%)
Calcium
76mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Calories | 289kcal | 14% |
| Carbohydrates | 34g | 11% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 52mg | 17% |
| Sodium | 158mg | 7% |
| Potassium | 144mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
| Vitamin A | 194IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 76mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
12 reviews
Excellent
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