Best 8 Coconut Almond Cake Recipes

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Indulge in the delectable harmony of flavors with our Coconut Almond Cake, a symphony of tropical sweetness and nutty richness. This delightful treat combines the delicate flavors of coconut and almond in a moist and fluffy cake, topped with a luscious cream cheese frosting. But that's not all - this article also features a tantalizing collection of cake recipes that will satisfy every craving. From the classic Vanilla Bean Cake to the decadent Chocolate Truffle Cake, each recipe is a culinary masterpiece, sure to impress even the most discerning palate. So, let's embark on a sweet journey and explore the world of irresistible cakes!

Check out the recipes below so you can choose the best recipe for yourself!

CAKE MIX COCONUT-ALMOND BISCOTTI



Cake Mix Coconut-Almond Biscotti image

Use a foolproof cake mix for an easy way to coffee-shop biscotti, the Italian twice-baked cookie.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 24

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ white cake mix
1/4 cup Gold Medal™ all-purpose flour
1 tablespoon vegetable oil
2 eggs
1 cup flaked coconut, toasted
1/2 cup chopped slivered almonds, toasted
1 cup semisweet chocolate chips (6 oz)
1 tablespoon shortening

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick cookie sheet). In large bowl, mix cake mix, flour, oil and eggs with spoon until dough forms. Stir in coconut and almonds, using hands if necessary.
  • On ungreased cookie sheet, shape dough into 15x4-inch rectangle, using greased hands. Bake 21 to 27 minutes or until golden brown. Cool on cookie sheet on cooling rack 15 minutes.
  • Cut rectangle crosswise into 1/2-inch slices. Place slices, cut sides down, on cookie sheet. Bake 10 to 12 minutes longer or until edges are deep golden brown. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
  • In 1-quart saucepan, heat chocolate chips and shortening over low heat, stirring constantly, until chocolate is melted. Drizzle chocolate over cookies, or dip one end of each cookie into chocolate. Let stand about 30 minutes or until chocolate is set. Store covered.

Nutrition Facts : Calories 170, Carbohydrate 23 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 160 mg, Sugar 13 g, TransFat 0 g

CHOCOLATE CAKE WITH CARAMEL-COCONUT-ALMOND FILLING



Chocolate Cake with Caramel-Coconut-Almond Filling image

Categories     Cake     Mixer     Chocolate     Dessert     Bake     Thanksgiving     Kid-Friendly     Coconut     Almond     Fall     Birthday     Sour Cream     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Serves 12

Number Of Ingredients 26

Cake
4 ounces unsweetened chocolate, chopped
1 cup water
1 tablespoon instant espresso powder or coffee powder
2 1/4 cups (packed) dark brown sugar
1 cup (2 sticks) unsalted butter, room temperature
3 large eggs
1 teaspoon vanilla extract
2 cups cake flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
Filling
1 cup sugar
1/4 cup water
1 cup whipping cream
1 cup sweetened flaked coconut (about 2 1/2 ounces), toasted
1 cup thinly sliced almonds (about 4 ounces), toasted
Frosting
1/2 cup (1 stick) unsalted butter
3 ounces unsweetened chocolate, chopped
1/2 teaspoon vanilla extract
2 cups powdered sugar, sifted
1/2 cup sour cream
2 cups sliced almonds (about 8 ounces), toasted

Steps:

  • For Cake:
  • Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with waxed paper. Butter waxed paper. Combine chocolate, 1 cup water and espresso powder in heavy small saucepan. Stir over low heat until chocolate melts and mixture is smooth. Remove from heat. Cool completely, stirring occasionally.
  • Using electric mixer, beat brown sugar and butter in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Add chocolate mixture and vanilla and beat until blended. Sift four, baking soda, baking powder and salt into medium bowl. Add dry ingredients to butter mixture alternately with sour cream in 3 additions, beginning with dry ingredients and beating well after each addition.
  • Divide batter equally among prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes in pans on racks 10 minutes. Using small knife, cut around sides of pans to loosen cakes. Turn cakes out onto racks. Remove waxed paper; cool completely.
  • For filling:
  • Combine sugar and 1/4 cup water in heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat to high and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling occasionally, about 10 minutes. Remove from heat. Carefully add cream (mixture will bubble vigorously). Place pan over medium low heat and stir until caramel bits melt, about 5 minutes. Stir in coconut and 1 cup almonds. Cool filling until thick enough to spread, stirring occasionally, about 45 minutes.
  • For Frosting:
  • Melt butter and chocolate in heavy small saucepan over low heat, stirring until smooth. Transfer to large bowl. Stir in vanilla. Whisk in 1 cup powdered sugar and 1/4 cup sour cream. Whisk in remaining powdered sugar and sour cream.
  • Place 1 cake layer on platter. Spread half of filling evenly over top, leaving 1/2-inch border. Top with second cake layer. Spread with remaining filling, leaving 1/2-inch boarder. Top with remaining cake layer. Spread frosting over sides and top of cake. Press 2 cups sliced almonds onto sides of cake. Using pastry spatula, swirl frosting on top of cake decoratively. (Can be made 1 day ahead. Cover with cake dome; store at room temperature.)

COCONUT-ALMOND WHITE CAKE



Coconut-Almond White Cake image

This is a combination of a coconut cake with coconut creme, milk, and almonds for amazing flavor!

Provided by Jlunsford

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 1h10m

Yield 16

Number Of Ingredients 24

1 ¼ cups sifted cake flour
1 tablespoon sifted cake flour
2 teaspoons baking powder
¼ teaspoon salt
3 egg whites
⅔ cup white sugar
1 tablespoon white sugar
⅓ cup unsalted butter
1 teaspoon unsalted butter
⅓ cup sweetened coconut milk
2 tablespoons sweetened coconut milk
⅓ cup almond milk
3 ounces sweetened flaked coconut
2 ounces sliced almonds
1 teaspoon almond extract
1 teaspoon coconut extract
¼ teaspoon vanilla extract
2 ¼ cups unsalted butter
½ teaspoon salt
½ teaspoon vanilla extract
¼ teaspoon almond extract
¼ teaspoon coconut extract
1 ½ (16 ounce) packages powdered sugar
½ cup coconut milk

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 15x10x1-inch pan with parchment paper.
  • Sift cake flour, baking powder, and salt together 3 times in a bowl.
  • Beat egg whites using an electric mixer in a mixing bowl until foamy. Add 1/2 of the total amount of sugar gradually; continue to beat until soft peaks form.
  • Beat butter using an electric mixer in a separate bowl until creamy. Gradually add remaining sugar; beat until light and fluffy. Add flour mixture alternately with coconut milk and almond milk in small amounts at a time, beating after each addition until smooth. Mix in flaked coconut, almonds, almond extract, coconut extract, and vanilla extract. Add egg white-sugar mixture and beat thoroughly into batter. Spread batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool in the pan for 10 minutes; remove cake and transfer to a wire rack to cool completely.
  • While cake continues to cool, beat butter, salt, vanilla extract, almond extract, and coconut extract together in a bowl using an electric mixer on medium speed until fluffy. Add powdered sugar to butter mixture alternately with coconut milk, beating until smooth. Frost cooled cake.

Nutrition Facts : Calories 585.2 calories, Carbohydrate 64.3 g, Cholesterol 79.4 mg, Fat 36.4 g, Fiber 1.3 g, Protein 3.2 g, SaturatedFat 23.1 g, Sodium 205.4 mg, Sugar 52.5 g

CHOCOLATE COCONUT ALMOND CAKE MIX COOKIES



Chocolate Coconut Almond Cake Mix Cookies image

These delightful cookies are a spin-off of Kimmi Gaines Almond Joy Cake Mix cookies, which are delicious! I had all the ingredients on hand and decided to just modify Kimmi's recipe. I believe they will be a crowd pleaser for sure.

Provided by Stephanie Dodd

Categories     Cookies

Time 25m

Number Of Ingredients 6

1/4 c oil
1/4 - 1/2 c milk or sweetened condensed milk; i used 1/4 cup sweetened condensed milk and 1/4 cup whole milk
1 1/2 c chocolate chips
1 1/2 c coconut
1 - 1 1/2 c almonds, chopped
1 coconut cake mix; if cannot find coconut, use a white cake mix and add 1 tsp. coconut extract

Steps:

  • 1. Mix all ingredients together; if dough is too stiff, add a little more milk. Using parchment paper, drop by spoonful onto cookie sheet. I used a small ice cream scoop. Bake at 350 degrees for 12 - 15 minutes or until they start to brown. ENJOY!
  • 2. Some regions do not carry Coconut cake mixes but Duncan Hines does make a Coconut Cake mix so if you can find one at your grocer, use it. If not, just use a white cake mix and add the teaspoon of Coconut Extract.

CHOCOLATE-GLAZED COCONUT-ALMOND CAKE



Chocolate-Glazed Coconut-Almond Cake image

This is the most sinfully delicious dessert you will ever try! Make for any formal, (or any occasion at all) and this recipe will not disappoint. Presentation is exceptional and elegant. You will need only a very small slice, very rich! This recipe came from Bon Appetit, February, 1994 issue.

Provided by Bev I Am

Categories     Dessert

Time 3h

Yield 10 serving(s)

Number Of Ingredients 18

1 1/4 cups sugar
3 1/2 ounces almond paste, broken into pieces
1/2 cup unsalted butter, room temperature
4 large eggs, separated
1 teaspoon imitation coconut extract
1/4 teaspoon salt
1 1/2 cups all-purpose flour
1/2 cup milk
1 cup sweetened flaked coconut
1/2 cup canned cream of coconut (such as Coco Lopez)
1/4 cup unsalted butter
3 ounces imported white chocolate, chopped (such as Lindt)
2 tablespoons cream cheese, room temperature
3/4 cup sweetened flaked coconut
1 cup whipping cream
3 tablespoons light corn syrup
12 ounces bittersweet chocolate or 12 ounces semisweet chocolate, chopped
sliced almonds, toasted

Steps:

  • For the cake-----------.
  • Preheat oven to 325F degrees.
  • Butter and flour 9" diameter cake pan with 2" high sides.
  • Using electric mixer, beat 1 cup sugar, almond paste and butter in large bowl to blend.
  • Add yolks, extract and salt and beat 1 minute.
  • On low speed, beat in flour alternately with milk in 3 additions each.
  • Mix in coconut.
  • Using electric mixer fitted with clean dry beaters, beat whites in large bowl to soft peaks.
  • Gradually beat in remaining 1/4 cup sugar and beat until stiff but not dry.
  • Fold whites into batter.
  • Pour batter into prepared pan.
  • Bake until tester inserted into center comes out clean, about 1 hour.
  • Cool cake in pan on rack 20 minutes.
  • Run small sharp knife around sides to loosen cake.
  • Turn out cake onto rack; cool completely.
  • For Filling-----------.
  • Bring cream of coconut and butter to simmer in heavy medium saucepan over low heat.
  • Add white chocolate; stir until melted.
  • Pour into bowl and cool.
  • Add cream cheese and beat until smooth.
  • Mix in coconut.
  • Chill until spreadable, about 30 minutes.
  • For Glaze-----------.
  • Bring 3/4 cup whipping cream and corm syrup to a simmer in heavy medium saucepan.
  • Add chocolate and stir until melted and smooth.
  • Cool until just pourable, about 15 minutes.
  • Using serrated knife, cut cake horizontally in half.
  • Place 1 cake layer cut side up on plate.
  • Spread filling over.
  • Top with second cake layer cut side down.
  • Pour half of glaze over top of cake, spreading with spatula to cover sides and smooth top (reserve remaining glaze for sauce).
  • Press almonds around sides and in 1" border around top edge of cake.
  • Refridgerate cake until glaze sets, about 1 hour.
  • (Can be made 1 day ahead. Cover cake with cake dome; chill. Chill remaining glaze. Let cake stand 2 hours at room temperature before continuing.) Mix reserved glaze and remaining 1/4 cup whipping cream in saucepan.
  • Stir over low heat until sauce is heated through.
  • Slice cake; serve with sauce.

FLOURLESS COCONUT AND ALMOND CAKE



Flourless Coconut and Almond Cake image

Deliciously moist flourless cake. Traditional cakes have their place, but this is a sweet alternative. Is delightful when served with vanilla ice cream.

Provided by sarsnz

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 1h

Yield 12

Number Of Ingredients 8

1 ½ cups almond meal
¾ cup coconut flakes
1 ¼ cups caster (superfine) sugar
4 eggs
2 teaspoons vanilla extract
⅞ cup unsalted butter, melted and cooled
2 tablespoons almond slices
2 tablespoons confectioners' sugar, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
  • Mix almond meal, caster sugar, and coconut in a large bowl.
  • Beat eggs, cooled melted butter, and vanilla together with a whisk until smooth; pour into bowl with almond meal mixture and fold until smooth and batter-like. Pour the batter into the prepared pan. Sprinkle almond slices over the top of the batter.
  • Bake in preheated oven until the top of the cake is firm, about 40 minutes. Cool cake in pan for 10 minutes before removing to a baking rack to cool completely. Dust top of cooled cake with confectioners' sugar.

Nutrition Facts : Calories 331.9 calories, Carbohydrate 27.9 g, Cholesterol 97.6 mg, Fat 21.9 g, Fiber 1 g, Protein 8.4 g, SaturatedFat 12.6 g, Sodium 28.6 mg, Sugar 22.7 g

COCONUT ALMOND CAKE



Coconut Almond Cake image

Make and share this Coconut Almond Cake recipe from Food.com.

Provided by chia2160

Categories     Dessert

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 13

1 (7 ounce) package almond paste, grated
1 cup sugar
1/2 cup butter, room temp (8 oz)
6 eggs
1/2 teaspoon coconut extract
1 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup flaked coconut
1/2 cup coconut milk
1 1/4 cups heavy cream
1/4 cup confectioners' sugar
1/2 cup flaked coconut (optional)

Steps:

  • preheat oven to 325.
  • grease and flour a 9" springform pan.
  • beat almond paste and sugar on low speed until crumbly.
  • add butter, beat on high until mixed.
  • add eggs 1 at a time, beating after each addition.
  • add coconut extract, beat for 3 minutes.
  • mix flour, baking powder, salt and coconut in a small bowl.
  • add to almond paste mixture.
  • add coconut milk, mixing everything together.
  • pour into springform pan, bake for 45-50 minutes until toothpick inserted in center comes out clean.
  • cool on a wire rack for 10 minutes, unmold, cool completely.
  • for frosting, beat cream until frothy. add sugar and beat until it forms firm peaks.
  • frost the cake and garnish with coconut.
  • you can also split the cake in half to form 2 layers and frost the center, then return layer and frost the top and sides.

COCONUT-ALMOND CREAM CAKE RECIPE - (4.4/5)



Coconut-Almond Cream Cake Recipe - (4.4/5) image

Provided by á-2908

Number Of Ingredients 17

2 cups sweetened flaked coconut
1/2 cup almonds, sliced
Parchment paper
3 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups unsalted butter, room temperature
1 1/4 cups granulated sugar
1 cup light brown sugar, firmly packed
5 large eggs
1 cup whipping cream
1/3 cup coconut milk
1 tablespoon vanilla extract
1 tablespoon almond extract
Coconut-Almond Filling
Coconut-Cream Cheese Frosting
Garnishes: kumquats, currants, fresh mint sprigs (Optional)

Steps:

  • Preheat oven to 325°F. Bake coconut in a single layer in a shallow pan 6 minutes. Place almonds in a single layer in another shallow pan; bake, with coconut, 7 to 9 minutes or until almonds are fragrant and coconut is lightly browned, stirring occasionally. Line 3 (9-inch) round cake pans with parchment paper. Grease and flour paper. Sift together flour, baking powder, and salt in a very large bowl. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy; gradually add sugars, beating until blended. Beat 8 minutes or until very fluffy, scraping bottom and sides of bowl as needed. Add eggs, 1 at a time, beating well after each addition (about 30 seconds per egg). Stir in whipping cream and next 3 ingredients. Gently fold butter mixture into flour mixture, in batches, just until combined. Pour batter into prepared pans. Bake 30 to 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour). Place 1 cake layer on a serving plate. Spread half of chilled Coconut-Almond Filling over cake layer. Top with 1 layer, pressing down gently. Repeat procedure with remaining half of Coconut-Almond Filling and remaining cake layer. Gently spread Coconut-Cream Cheese Frosting on top and sides of cake. Press toasted coconut onto sides of cake; sprinkle toasted almonds on top. Garnish, if desired.

Tips:

  • For a richer flavor, use dark chocolate instead of semisweet chocolate.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
  • Don't overmix the batter, or the cake will be tough.
  • Bake the cake until a toothpick inserted into the center comes out clean.
  • Let the cake cool completely before frosting it.

Conclusion:

This coconut almond cake is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and fluffy, with a rich chocolate flavor and a hint of coconut. The almond frosting is creamy and decadent, and it perfectly complements the cake. This cake is sure to be a hit with everyone who tries it!

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