Description

A tender, moist cake infused with warm vanilla, nutty almond, and tropical coconut flavors. This Coconut Vanilla Almond Cake is comforting and nostalgic, perfect for brunches, celebrations, or cozy moments at home.

Ingredients

Scale

1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1 1/2 tsp baking powder
1/4 tsp salt
2 large eggs
1 tsp almond extract
1 tsp vanilla extract
3/4 cup coconut milk
1/2 cup unsalted butter, melted
3/4 cup sweetened shredded coconut
1/4 cup sliced almonds

Instructions

Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line with parchment.
In a bowl, whisk together flour, sugar, baking powder, and salt.
In another bowl, beat eggs, then stir in almond extract, vanilla extract, coconut milk, and melted butter.
Combine wet and dry ingredients just until mixed. Do not overmix.
Fold in shredded coconut, reserving some for topping.
Pour batter into pan. Top with reserved coconut and sliced almonds.
Bake 35–40 minutes, or until a toothpick comes out clean.
Cool 10 minutes in pan, then transfer to a rack to cool completely.

Notes

To prevent over-browning, tent with foil during the last 10 minutes of baking. Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. Can be frozen in slices for up to 3 months.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: Latin American

Nutrition

Serving Size: 1 slice
Calories: 310
Sugar: 18g
Sodium: 150mg
Fat: 19g
Saturated Fat: 13g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 4g
Cholesterol: 55mg

Keywords: coconut cake, almond dessert, vanilla cake, nostalgic baking, homemade cake