The Best Coconut Almond Cake

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If you have been looking for a really moist cake, you must try this recipe for the best coconut almond cake. For the last couple of years, I have been completely obsessed with coconut cake. I have tried different recipes which have been good but not great. I have finally found a coconut cake recipe that I really love. This recipe includes another flavor that I am obsessed with, almond! I made the cake this weekend and it received high marks from my family, friends, and neighbors, so it will be gracing my Easter table this year.

I’m in love with a cake

My obsession started a couple of years ago, while we were having dinner at a local French bistro called Webster’s. It is one of our favorite restaurants. They have a great menu, and the food and service are always top notch. One night they had a coconut cake on the menu, and it was unbelievably good. Perfectly moist and beautiful. I was immediately in love! After that night, I ordered that cake every time we dined there, and I set out to find a recipe for a coconut cake as good as Webster’s. It has been about two years, but I think I have a recipe that I love just as much! This version takes coconut cake one step further. It adds a layer of almond flavor, which really makes this elegant.

What makes this the best cake?

This cake recipe is moist and has just the right amount of crumb. The combination of butter, vegetable oil and coconut milk make a rich batter.

I also separate the egg yolks and the whites. Then I make a meringue, that I fold into the batter. The meringue softens the texture of the cake.

I add just enough shredded sweetened coconut flakes to the batter to add a little sweetness but not so much that you notice it in the texture of the cake.

The crowning glory of the cake is the cream cheese frosting covered in shredded coconut. The cream cheese perfectly offsets the sweetness of the coconut and the almond.

How to make the best coconut almond cake

The Cake

• Start by lining the bottom of three 9” round cake pans with parchment paper. This will make it easy to remove the baked cakes from the pans.
• To make the parchment lining: Place the baking pan on a sheet of parchment paper. Holding the pan down so that it does not move, trace along the edge of the bottom of the pan. Cut the parchment paper along the circle you just drew. Spray the bottom of the pan with cooking spray and lay the parchment paper on the bottom of the pan. Then spray the sides of the pan and the parchment paper round and set the pans aside.
• In a large mixing bowl, cream together the butter, sugar, and vegetable oil. Beat until the butter is light and creamy. About 2 minutes. It should be light yellow in color.
• Separate the egg yolks from the whites.
• Add the egg yolks to the butter mixture and beat until fully integrated.
• Combine the flour, baking soda, baking powder and salt in a bowl and stir well.
• Add 1/3 of the flour and heavy cream to the butter mixture. Mix well and then repeat with 1/3 of the flour and 1/2 of the coconut milk. Finally beat in the last of the flour, coconut milk, vanilla, and almond extract. Make sure to scrape down the sides of the pan as you go along.
• In another large bowl, beat the egg whites and cream of tartar until stiff peaks form.
• Fold the egg whites into the cake batter, 1/3 at a time. Try not over fold the batter so that you maintain the air bubbles that you created by making the meringue.
• Fold in 3/4 cup of shredded coconut.
• Divide the batter evenly between the three prepared baking pans and bake in a 350-degree oven for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean.

The Frosting

• Combine the cream cheese and butter in a large bowl and beat until it is combined.
• Add 5 cups of confectioner’s sugar, almond extract, coconut milk and salt. Mix until smooth and creamy.
• If the frosting is too thin, add a little bit of confectioners’ sugar at a time until you get the consistency you like.
• If it is too thick add a teaspoon of coconut milk at a time.

Assemble the cake

• Place a dollop of frosting in the center of your cake plate.
• Cut three pieces of wax paper about 4 inches wide and arrange them on the plate so that they overlap on the ends and completely cover the edges of the plate.
• Position one of the cake rounds upside down on the plate. Brush any crumbs off the cake with a pastry brush.
• Spoon ½ cup of frosting on the top of the and spread with a knife or an of set spatula so that the top is evenly covered. Repeat with the other two cake layers.
• Frost the top and bring the frosting to the edge of the cake and over the side.
• Using your offset spatula or knife, add frosting to the sides of the cake and spread it evenly covers all the way around the cake.
• The frosting should evenly coat the cake, but it does not have to be perfect because you are going to cover it in coconut.
• Using your hand, gently press the coconut against the sides of the cake so that it is evenly coated, then sprinkle the remaining coconut over the top of the cake. It is not perfect, and coconut will fall along the bottom of the cake. You cake gather that up and sprinkle on the top of use it to continue to press it against the side.
• When the cake is completely frosted, carefully pull the wax paper out from under the cake and discard it.
• Refrigerate the cake for about 30 before cutting it. This will make it easier to cut.
• Store any leftover cake in the refrigerator.

If you are would like other desserts perfect for your next celebration you might want to try one of these recipes:

Pistachio Chocolate Chip Cake

Banana Cream Pie

Other cake recipes you might like:

Old Polish Pound Cake

Pina Colada Cupcakes