Coconut-Almond White Cake

This Coconut-Almond White Cake is a delicious and moist cake that is sure to be a hit with your family and friends. It has a light and fluffy texture that is enhanced by the addition of coconut and almonds.

The cake is easy to make and can be served as a dessert or snack.

The combination of flavors make it a great choice for any occasion. Enjoy this delicious cake with a cup of coffee or tea and you will be sure to have a sweet treat that everyone will love.

Timing For Coconut-Almond White Cake

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Servings: 8

Yield: 1 9-inch cake

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– 2 1/4 cups all-purpose flour

– 1 teaspoon baking powder

– 1/2 teaspoon baking soda

– 1/2 teaspoon salt

– 1/2 cup (1 stick) unsalted butter, at room temperature

– 1 cup granulated sugar

– 2 large eggs

– 1 teaspoon pure almond extract

– 1 teaspoon pure vanilla extract

– 1/2 cup buttermilk

– 1/2 cup coconut milk

– 1/2 cup sweetened shredded coconut

– 1/2 cup sliced almonds

– Powdered sugar, for dusting (optional)


1. Preheat oven to 350°F (175°C). 

Preheating the oven to 350°F (175°C) is the first step in making a delicious Coconut-Almond White Cake. Once the oven is preheated, the next step is to grease and flour two 9-inch round cake pans.

This will ensure that the cake does not stick to the pans and will allow for easy removal once the cake is finished baking.

Greasing the pans can be done with butter, margarine, or cooking spray. Once the pans are greased, sprinkle a thin layer of flour over the greased pans and shake off any excess.

This will create a non-stick surface for the cake batter. Once the pans are prepared, the cake batter can be prepared and poured into the pans.

The cake can then be placed in the preheated oven and baked until a toothpick inserted into the center of the cake comes out clean. .

2. In a medium bowl, sift together all-purpose flour, baking powder, and salt.

In a medium bowl, sift together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. In a separate bowl, cream together 1 cup of softened butter and 1 1/2 cups of white sugar until light and fluffy.

Next, add 3 eggs one at a time and beat until combined.

3. In a large bowl, cream together some other ingredients.

In a large bowl, cream together 1 cup butter and 1 1/2 cups white sugar until light and fluffy. This is an important step in making the Coconut-Almond White Cake as it helps to create a light and airy texture.

Beat in 3 eggs, one at a time, to ensure they are evenly distributed throughout the mixture. Then stir in 1 teaspoon vanilla extract and 1/2 teaspoon almond extract for a delicious combination of flavors.

This will give the cake a sweet and nutty flavor that will be sure to please.

4. Gradually beat in the dry ingredients alternately with coconut milk.

Once the dry ingredients are fully combined, begin to add the 1/2 cup of coconut milk to the bowl. Start by adding a small amount of coconut milk and slowly beat it into the dry ingredients.

Continue to add the coconut milk in small amounts and beat until it is fully incorporated into the dry ingredients.

Once all of the coconut milk has been added, the dry ingredients should be fully mixed and ready to be added to the wet ingredients. This step is important for ensuring that the Coconut-Almond White Cake will be light and fluffy.

5. Divide the batter evenly between the prepared pans.

Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

8. make the frosting.

Making the coconut-almond white cake frosting is a simple process that requires just a few ingredients and a few steps. To begin, beat together 1/2 cup of butter with 4 cups of confectioners’ sugar.

Once the butter and sugar are combined, add 1/4 cup of coconut milk, 1 teaspoon of vanilla extract, and 1/2 teaspoon of almond extract.

Beat the ingredients until light and fluffy. If the frosting is too thick, add a little more coconut milk. If the frosting is too thin, add a little more confectioners’ sugar. Once the desired consistency is achieved, spread the frosting onto the cake.

9. Spread frosting between layers and over the top and sides of cake. 

Once the cakes have cooled, place one layer on a cake plate. Spread a layer of frosting over the top and sides of the cake. Place the second layer on top of the first and spread frosting over the top and sides of the cake.

Nutrition Facts (per serving)

Calories: 324

Fat: 13g

Saturated Fat: 6g

Cholesterol: 55mg

Sodium: 234mg

Carbohydrates: 47g

Fiber: 2g

Sugar: 27g

Protein: 5g

Easy Coconut Cake Recipe

Special Tips

    1. Make sure to use softened butter and room temperature eggs to ensure the cake is light and fluffy.
    2. Use the freshest ingredients possible, such as freshly-grated coconut and almond extract.
    3. Preheat your oven to the temperature specified in the recipe.
    4. Grease the cake pans with butter and line the bottoms with parchment paper for easy removal.
    5. Mix the dry ingredients together in a separate bowl before adding to the wet ingredients.
    6. Beat the batter for several minutes on high to ensure it is light and airy.
    7. Bake the cake for the specified time and check for doneness with a toothpick.
    8. Let the cake cool completely before adding the frosting or glaze.

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