Coconut & Almond Cake

This magnificent coconut and almond cake is melt in your mouth soft and oh so coconutty! Made with butter, sugar, ground almonds and desiccated coconut, this cake is perfectly sweet with a delicate crumb. Oh and did I mention it was incredibly quick and easy to make?!

If you love coconut, you will love this recipe. I love coconut in all of its forms – fresh, desiccated, shredded, flakes, toasted, un-toasted, milk, cream – you get the picture. In this recipe, not only do I love how the coconut adds incredible flavour to the cake (you REALLY taste the coconut), it also gives it a lovely texture and in combination with the ground almonds it makes for a beautifully moist cake.

You know those wonderful recipes that are minimal effort but maximum reward? Well this is one of those recipes. You essentially throw all the ingredients in a bowl and mix by hand – no electric mixers required! The end result however is a cake that is so fabulous and so flavoursome it will be hard to believe it took so little effort to prepare.

Why you will LOVE this Coconut & Almond Cake

• It is quick and easy to make: As I alluded to above, this cake takes very little time to prepare and you can make it by hand.
• You can really taste the coconut: Whilst the ground almonds play a very important role of making this cake super moist, it is the coconut that really shines in this cake.
• This cake is perfect for ANY occasion: Dusted with icing sugar, this cake it perfect for morning or afternoon tea. It is also sturdy enough to pack for a picnic or eat on the go. This cake also makes an elegant dessert – it is beautiful served with freshly whipped cream and fresh berries.

What you will need

Equipment

• You will need a 20cm round cake tin. No electric mixers required!

Ingredients

Dry Ingredients

• Almond Meal: Almond meal is finely ground almonds. Almond meal is readily available at supermarkets but you can also make it yourself at home. Simply add raw almonds (blanched or unblanched) to a food processor or high speed blender and process/blend until it becomes a fine meal.
• Desiccated Coconut: I like to use fine, unsweetened desiccated coconut in this recipe. You still get the texture of the coconut throughout the cake but without any chewiness.
• Plain (all-purpose) flour: This recipe uses equal parts flour and almond meal which results in a moist cake that still has structure.
• Sugar: I like to use caster (superfine) sugar as I find it easiest to incorporate into the batter. You can substitute regular white granulated sugar.
• Baking powder: This gives the cake its lift and rise.
• Salt: A pinch of salt balances out the sweetness.

Wet Ingredients

• Unsalted butter: This recipe calls for melted butter which is one of the reasons this cake is so quick to make – there is no need to cream the butter and sugar together.
• Eggs: You will need three large eggs for this recipes – they should be at room temperature before you begin.
• Vanilla extract: A hint of vanilla enhances the flavour of the cake.
• Buttermilk: You can make your own buttermilk by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Allow it to stand for 5 minutes before using (the mixture will thicken upon standing). You can also substitute plain yoghurt.

How to make my Coconut & Almond Cake

1. Whisk the dry ingredients together.
2. In a separate bowl, whisk together wet ingredients.
3. Add the wet ingredients to the dry ingredients and mix to combine.
4. Pour into the tin and bake – that’s it!

Coconut & Almond Cake

★★★★★ 5 from 2 reviews

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes plus cooling
• Yield: 12 1x
• Category: Cakes

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Description

This magnificent coconut and almond cake is melt in your mouth soft and oh so coconutty! Made with butter, sugar, ground almonds and desiccated coconut, this cake is perfectly sweet with a tender crumb. Oh and did I mention it was incredibly quick and easy to make?!

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Ingredients

Scale 1x2x3x

• 3/4 cup (90g) almond meal (see note 1)
• 3/4 ( 110g) plain (all-purpose) flour
• 1/2 cup (50g) fine unsweetened desiccated coconut
• 1 cup (225g) caster (superfine) sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 125g unsalted butter, melted and cooled
• 3 eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• Icing (confectioners) sugar, to serve

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Instructions

1. Preheat oven to 180C conventional or 160C fan-forced. Grease and line a 20cm round cake tin with baking (greaseproof) paper.
2. In a large mixing bowl, whisk together almond meal, flour, desiccated coconut, sugar, baking powder and salt until well combined and there are no clumps.
3. In a separate bowl, whisk together the melted butter, eggs, vanilla extract and buttermilk.
4. Add the wet ingredients to the dry ingredients and mix until just combined. I find it easiest to use a spatula to fold the ingredients together.
5. Pour the batter into the prepared tin and bake for approximately 40 minutes, or until a skewer comes out clean. The cake should spring back when gently pressed on top.
6. Allow the cake to cool in the tin on a wire rack for 10 minutes. Gently turn the cake out and remove any baking paper before allowing it to cool completely on a wire rack.
7. When ready to serve, dust with sifted icing sugar.

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Notes

1. Almond meal is finely ground almonds. You can buy almond meal in supermarkets or you can make it yourself by processing raw blanched or unblanched almonds in a food processor or high speed blender until it becomes a fine meal.
2. Storage: Store the cake in an airtight container in the fridge for up to one week (if it lasts that long!).
3. Serving suggestion:  For an elegant dessert, serve with freshly whipped cream and fresh berries (I love it with blueberries).

Keywords: Coconut, almond meal, cakes