I always have a soft spot for coconut desserts. They take me to my dream tropical island, where I indulge in their aromatic and sweet goodness. And guess what? A touch of almonds is like the cherry on top, sending me into a lively symphony of their crunch. Want to join me at this tropical party? Here is the foolproof recipe for almond coconut cake!
Why This Easy Almond Coconut Cake Is Always A Crowd-Pleaser
Picture-perfect appearance: Dressed in a blanket of pure white coconut flakes, the cake hides all its treasures beneath: a grand show is waiting to be revealed! Atop this snowy island, a crown of Raffaello truffles and white chocolate curls are calling us to sink our teeth into its paradise of sweetness. No colorful garnish, but it really knows how to stand out!
Complex flavor and texture: I can’t tell you enough how delightful and complex the flavor is. Right at the first bite, you will come across chewy coconut flakes that throw a delightful party in your mouth. The luscious almond sponge and the creamy chocolate coconut frosting are indeed a match made in heaven, perfectly blending into a harmonious dance of fluffiness, nuttiness, and sweetness. A great step up from the classic coconut cake!
A showstopper for any occasion: Whip it up as a birthday cake or a cozy get-together? This cake is a no-brainer! It will transform any ordinary party into a tropical oasis. Want to add a more tropical vibe to your party? Check out my pineapple coconut cake!
13 Steps To Make The Best Almond Coconut Cake
Almond Sponge Cake
Step 1
Let your oven preheat to 340°F or 170°C. Grab a 9-inch pan, grease it with oil or nonstick spray, and line it with parchment paper.
Step 2
Crack 6 large eggs and separate the egg whites from the yolks in two bowls. Don’t worry; we won’t waste anything here. But why divide them? Well, the whites alone will trap in more air to create a fluffier and lighter mixture than when cracking the whole egg. It’s all about a smooth mixture, my friends.
Now, toss a pinch of salt into the bowl of egg whites and beat them until foamy using a handheld or stand mixer. Don’t have any mixers around? No sweat! Just whisk it until you reach the desired consistency.
After that, gradually mix in 1 cup of granulated sugar until you see stiff peaks.
Step 3
It’s egg yolk’s turn! Add 1 teaspoon of almond extract to the bowl of yolks and whisk them until combined. It’s time for the yolks to meet up with the whites. Fold the two mixtures well (you’ll see a yellowish color now).
Step 4
Time for the dry ingredients! Dump in the all-purpose flour and ground almonds, 1 cup each, and stir them up until incorporated. If 2 cups are too much to fold in at once, just add them in separately and mix them well before the next addition.
Don’t use the mixer here; its high speed might splash a batter shower and make your kitchen counter a mess. A whisk or a silicone spatula will do the job just fine.
Step 5
Gently pour the cake batter into the greased pan and use a spatula to smooth out the surface. Bake it in the preheated oven for 40 to 45 minutes.
The cake reaches its doneness when it turns golden brown. Unsure? My old but gold toothpick test will come in handy: The inserted toothpick coming out clean or with just a few dry crumbs means your dessert is ready.
Step 6
Let it rest in the pan for about 10 to 15 minutes. Free it from the pan and place it on a wire rack to cool completely.
White Chocolate Coconut Frosting
Step 7
In a heatproof bowl, add in 7 ounces of white chocolate and 3 tablespoons of canned coconut milk. Bring a pan of water to a boil, let it simmer, and put the bowl into it. Keep stirring the mixture on the heat using a spatula until it completely melts.
Pro tip: If you have a microwave, you hit a jackpot! Pop the bowl in the microwave for 30 seconds, and you’re good to go.
Step 8
In a large bowl, beat 9 ounces of Mascarpone cheese using an electric mixer until smooth. Then, pour in the melted white chocolate and keep beating until combined. Set aside.
Pro tip: Mascarpone cheese will bring a buttery and slightly tangy cut through the richness of the frosting. But it doesn’t have to be Mascarpone, my friends. Cream cheese, Ricotta, or even Greek yogurt can work in a pinch.
Step 9
Grab another bowl, dump in 2 cups of whipping cream (I use the type with 35% fat) and mix it until soft peaks form. Add in ¼ cup of powdered sugar and 1 teaspoon of coconut extract and keep beating until you see stiff peaks.
Step 10
It’s time for the marriage of the white chocolate mixture and the whipped cream. Fold them together using a spatula until incorporated. Incorporate ½ cup of unsweetened shredded coconut with the mixture, and you’ve got a smooth, coconut-infused frosting!
Assemble the Cake
Step 11
Grab a thin, sharp knife to slice the cake into 3 layers (I use a serrated knife for clean cuts). Put one layer (either the top or the bottom one) on the serving plate.
Step 12
Time to dress up! Spread ⅓ cup of coconut milk on that layer, using a spoon to even out the milk. Top it off with slightly less than ⅓ of the chocolate coconut frosting; we need some extra for the top layer, so don’t forget to put some aside.
Place the second layer onto that bottom layer and dress it similarly. Continue with the final layer. Dress the top and the sides of the cake with the remaining frosting.
Step 13
Evenly cover the cake with a snowy sprinkle of shredded coconut. Actually, it’s now ready to serve, but I chose to add some flair to my dessert. I crown it with some white chocolate curls and Raffaello truffles, surrounded by a circle of chopped or slivered almonds.
Feel free to play around with whatever decoration suits your fancy!
If you want to balance out the richness and sweetness of this dessert, toss in some berries or other tangy fruit like this raspberry coconut mousse cake.
Notes
Add more nuances to the flavor
Guess what? Toasting the shredded coconut can step up your baking game in a way you can’t imagine. It gives the cake a richer caramel, nutty flavor, and a deeper fragrance.
All you have to do is heat a saucepan on medium-high heat and stir the coconut flakes until their edges turn golden brown. Don’t wait for too long! We aim for pure white flakes with crispy, golden edges here.
The same goes for slivered almonds. Toast them in a skillet on medium heat until golden brown and fragrant, which might take about 4 to 5 minutes.
Storage
If you haven’t yet frosted and decorated the cake, you can store the unfrosted cake layers at room temperature for 1-2 days or in the refrigerator for up to a week. For a frosted one, you can wrap it with plastic wrap or aluminum foil and stack it in the fridge for up to 1 week. Freezing is not ideal for the best flavor, but it is still possible to keep your cake fresh for 1 month.
Make it ahead
Good news for busy bees! You can whip up the sponge cake and the frosting ahead of time and store them separately. After letting the base cool completely at room temperature, wrap it with plastic wrap or aluminum foil and store it on your counter for a couple of days or in the fridge for 1 week before dressing it up.
The white chocolate coconut frosting can be kept in an airtight container at room temperature for 1 day and in the refrigerator for 2 weeks. When the mood strikes, just let it cool to room temp and re-whip it with your mixer before piping. And you’re good to go!
FAQs
Can I Use Sweetened Shredded Coconut Instead?
Of course! If you have a sweet tooth, sweetened shredded coconut indeed adds a subtle sweetness to the flavor profile. I chose the unsweetened type just because I want to savor the true coconut taste it brings.
Can I Make A Vegan Almond Coconut Cake?
Sure! Just swap any dairy-based ingredients with plant-based versions, like vegan white chocolate, cashew cream (instead of Mascarpone cheese), coconut/soy-based cream (instead of whipping cream), and aquafaba or flaxseed meal (instead of eggs).
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Garnish or without, this Raffaello cake sure will leave your guests coming back for more. Whip it up and share with me how yours turns out!
Discover More Unique Cake Recipes:
Almond Coconut Cake
Ingredients
The Sponge Cake
- 1 cup all-purpose flour
- 1 cup ground almonds
- 6 eggs at room temperature
- 1 cup granulated sugar
- 1 tsp almond extract
- Pinch of salt
The White Chocolate Coconut Frosting
- 7 oz white chocolate
- 9 oz Mascarpone cheese at room temperature
- 3 tbsp canned coconut milk
- 2 cups whipping cream
- ¼ cup powdered sugar
- ½ cup shredded coconut (unsweetened)
- 1 tsp coconut extract
Assembling & Garnishing
- ½ cup shredded coconut (unsweetened)
- 1 cup canned coconut milk
- 10-12 Raffaello truffles (optional)
- ¼ cup chopped almonds (optional)
- White chocolate curls (optional)
Instructions
Almond Sponge Cake
- Let your oven preheat to 340°F or 170°C. Grease a 9-inch pan with oil or nonstick spray and line it with parchment paper.
- Crack 6 large eggs and separate the egg whites from the yolks in two bowls. Toss a pinch of salt into the bowl of egg whites and beat them until foamy using a handheld or stand mixer. Gradually mix in 1 cup of granulated sugar until you see stiff peaks.
- Add 1 teaspoon of almond extract to the bowl of yolks and whisk them until combined. Fold the egg white and egg yolk mixtures together.
- Dump in the all-purpose flour and ground almonds, 1 cup each, and stir them up until incorporated using a whisk or a silicone spatula.
- Gently pour the cake batter into the greased pan and use a spatula to smooth out the surface. Bake it in the preheated oven for 40 to 45 minutes. The cake is ready when turning golden brown.
- Let it rest in the pan for 10 to 15 minutes. Free it from the pan and place it on a wire rack to cool completely.
White Chocolate Coconut Frosting
- In a heatproof bowl, add 7 ounces of white chocolate and 3 tablespoons of canned coconut milk. Put the bowl into a boiling pan and keep stirring the mixture until it completely melts.
- In a large bowl, beat 9 ounces of Mascarpone cheese using an electric mixer until smooth. Then, pour in the melted white chocolate and keep beating until combined. Set aside.
- Grab another bowl, dump in 2 cups of whipping cream, and mix it until soft peaks form. Add in ¼ cup of powdered sugar and 1 teaspoon of coconut extract and keep beating until you see stiff peaks.
- Fold the white chocolate mixture and the whipped cream together using a spatula until incorporated. Incorporate ½ cup of unsweetened shredded coconut into the frosting.
Assemble the Cake
- Grab a thin, sharp knife to slice the cake into 3 layers. Put one layer (either the top or the bottom one) on the serving plate.
- Spread ⅓ cup of coconut milk on that layer, using a spoon to even out the milk. Top it off with slightly less than ⅓ of the chocolate coconut frosting. Continue with the second and the final layers. Dress the top and the sides of the cake with the remaining frosting.
- Evenly cover the cake with a snowy sprinkle of shredded coconut. Garnish it with some white chocolate curls, Raffaello truffles, chopped or slivered almonds, or whatever you like.
Notes
- Toast the shredded coconut and chopped almonds before dressing them on the cake for more depth of flavor.
- For an unfrosted cake, wrap it tightly and store it at room temp for 1-2 days or in the fridge for 1 week. For a frosted cake, cover it tightly and stack it in the refrigerator for up to 5 days and in the freezer for 1 month.
- Make the sponge cake ahead and store it at room temp for 2 days or in the fridge for 1 week. The frosting can be whipped up in advance and stored at room temp for 1 day or in the fridge for 2 weeks. Re-whip the frosting before decorating.
