Coconut Almond Cake Recipe with Moist Layers and Toasted Almonds

Coconut almond cake is a lightly sweet, single-layer cake with chewy, caramelized edges and a moist, tender crumb thanks to almond flour. It’s delicious on its own, but you can dress it up with a cloud of coconut-flavored whipped cream and a scattering of toasted shredded coconut for added texture and flavor.

This almond-forward cake is gently scented with coconut extract, making it ideal for celebrating seasonal shifts—light enough for warmer days, yet comforting enough for cooler weather. If you’d like a fruitier alternative, consider pairing similar flavors with raspberries for a brighter finish.

Almond flour contributes a tender, open crumb and keeps baked goods rich and moist. It works beautifully in other recipes like upside-down fig cake, raspberry-almond cake, frangipane galettes, and bostock-style pastries.

Why You’ll Love This Recipe

One-bowl ease – you can prepare both the cake and the whipped cream in the same bowl (washed between uses). This recipe requires minimal tools and is approachable for bakers of all levels.

Textural contrast – creamed butter and sugar create a caramelized, slightly chewy edge while eggs and almond flour keep the interior soft and moist.

Delicate coconut flavor – coconut extract provides a gentle, tropical note that pairs perfectly with toasted coconut and the whipped cream topping.

Ingredients

• Unsalted butter – at room temperature but not overly soft.
• Granulated sugar – the primary sweetener and helps with texture.
• Large eggs – room temperature and whisked before adding.
• Coconut extract – key to the coconut flavor.
• All-purpose flour – a small amount; you can substitute a gluten-free 1:1 flour if needed.
• Baking powder – the cake’s leavening agent.
• Almond flour – finely ground for the best texture.
• Heavy whipping cream – whipped to make the coconut whipped cream.
• Shredded coconut – sweetened or unsweetened, toasted before using.

Refer to the recipe card below for the full ingredient list and exact quantities.

How to Make Homemade Almond Flour

Add 1 ½ cups blanched almonds (slivered or whole) to a high-speed blender or food processor and pulse until a fine powder forms. Stop every few seconds to scrape the sides and prevent clumping. Avoid over-processing—if it turns paste-like, it has become almond butter.

Substitutions and Variations

• For a bright lemon twist, rub 2 tablespoons lemon zest into the sugar before creaming.
• Make it gluten-free with a 1:1 gluten-free baking flour.
• Top with fresh raspberries or other seasonal fruit for a fresher profile.
• For a layered presentation, double the whipped cream, split the cake, and fill it with cream.
• Swap or add toasted almond slices to the topping instead of toasted coconut.
• Serve the cake plain without whipped cream as a lovely tea cake.

Whipped Cream with Coconut Cream

You can make the topping with standard heavy cream plus coconut extract, or use chilled canned coconut cream for a dairy-free option. Refrigerate a can of coconut milk or coconut cream overnight, scoop the solid cream from the top, and whip it until light and fluffy. Sweeten to taste with powdered sugar and add a touch of coconut extract if desired.

One: Cream the butter and sugar together, then scrape down the bowl.

Two: Add vanilla and coconut extracts. With the mixer on low, slowly drizzle in the whisked eggs and beat until combined; the batter may look curdled but will come together once the dry ingredients are added.

Hot tip! If the batter looks curdled after adding eggs, don’t worry—folding in the dry ingredients will smooth it out.

Three: Add the all-purpose flour, baking powder, and salt and mix just until combined.

Four: Remove the bowl and fold in the almond flour by hand until no dry pockets remain.

Five: Transfer batter to a prepared 8″ cake pan, spread evenly, and bake until the center tests done—edges will be slightly pulled away and a toothpick comes out with moist crumbs but not wet batter.

Six: Whip the cold heavy cream with powdered sugar, vanilla, and coconut extract to soft peaks. Spread over the cooled cake and sprinkle with cooled, toasted shredded coconut before serving.

Expert Tips

• Use room-temperature butter and eggs for smoother incorporation.
• Don’t over-mix after adding dry ingredients; gently fold in almond flour by hand at the end.
• Avoid slamming the oven door or rapid temperature changes while the cake bakes—this can make the center sink.
• Allow the cake to cool completely before adding whipped cream so the topping holds its shape.
• Let toasted coconut cool fully before sprinkling it onto the whipped cream to preserve crispness.

Recipe FAQs

Storage

Store the cake without whipped cream: cover and keep at room temperature for up to 5 days.

If the cake is topped with whipped cream, cover and refrigerate for up to 3 days.

To freeze, wrap the cooled, unfrosted cake tightly in plastic wrap, then foil, and place in a freezer bag for up to two months. Thaw fully at room temperature before adding whipped cream.

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What to Know When Cooking with The Cozy Plum

• Recipes use Diamond Crystal kosher salt; if using Morton’s, halve the salt amount because it’s more concentrated.
• Baking by weight with a digital scale yields the most consistent results.
• Use the recipe card controls to scale ingredient quantities; adjust baking time based on pan size and volume.

Coconut Almond Cake

Callan Wenner