Coconut Almond Cake

The Tropical Coconut Almond Bliss Cake is a slice of paradise that transports your taste buds to sun-kissed beaches and swaying palm trees with every bite. This delightful dessert combines the rich flavors of coconut and almond, creating a luscious cake that not only pleases the palate but also elevates any occasion. Whether you’re planning a family gathering, celebrating a special milestone, or simply craving a sweet treat to enjoy on a casual afternoon, this cake serves as the perfect centerpiece for your dessert table.

Discover the Tropical Coconut Almond Bliss Cake, a dessert that brings a slice of paradise right to your table. With the perfect blend of coconut and almond flavors, this moist and tender cake is ideal for any gathering, from casual coffee dates to festive celebrations. It features a crunchy almond topping and a delightful creamy texture. Indulge in the joy of baking and impress your loved ones with this tropical treat that’s sure to leave them asking for more.

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Ingredients

1 ½ cups all-purpose flour

1 cup granulated sugar

½ cup unsweetened shredded coconut

½ cup almond flour

½ cup unsalted butter, softened

3 large eggs

1 cup coconut milk

1 tsp vanilla extract

1 tsp baking powder

½ tsp baking soda

½ tsp salt

Zest of 1 lemon

½ cup sliced almonds (toasted, for garnish)

Powdered sugar (for dusting)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.

Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Set aside.

Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.

Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract and lemon zest until combined.

Incorporate Coconut Milk: Gradually add the coconut milk into the wet mixture, mixing continuously until smooth.

Combine Dry and Wet Ingredients: Slowly add the dry ingredients to the wet mixture, stirring until just combined. Fold in the shredded coconut until evenly distributed.

Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Cool the Cake: Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

Prepare to Serve: Once cool, dust the top with powdered sugar, and sprinkle toasted sliced almonds over the top for extra crunch.

Slice and Enjoy: Slice your Tropical Coconut Almond Bliss Cake and serve with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat.

Prep Time, Total Time, Servings: 15 minutes | 1 hour | 8 servings