Chocolate Coconut Almond Cake
A decadent celebration cake combining rich chocolate, toasted coconut, and almond flavors.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 2 large eggs room temperature
- 1 cup granulated sugar
- 1 cup whole milk
- 1 tsp almond extract
Additional Ingredients
- 1 cup shredded coconut toasted
- 1/2 cup almond slivers toasted
Instructions
Preparation
- Preheat the oven to 350°F. In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the almond extract.
- In another bowl, sift together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
- Divide the batter evenly between two greased and floured 9-inch round cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- While the cakes are cooling, toast the shredded coconut and almond slivers in a pan over medium heat until golden and fragrant. Set aside to cool.
Serving
- Place one cake layer on a serving platter. Spread a layer of chocolate frosting over the top, then sprinkle with toasted coconut and almond slivers. Place the second cake layer on top and frost the top and sides. Garnish with additional coconut and almonds.
- Slice the cake and serve with a side of fresh berries or a scoop of vanilla ice cream for an extra treat.
Storage
- Store leftover cake in an airtight container at room temperature for up to three days, or refrigerate for up to a week. Ensure the cake is well covered to maintain its moist texture.
Notes
Pro Tips: Use room temperature ingredients for a smooth batter. Toast the coconut for enhanced flavor. Measure flour correctly to prevent a dense cake. Cool cakes completely before frosting.
Ingredient Substitutions: Use gluten-free flour mix for a gluten-free version. Almond milk can replace whole milk for dairy-free needs. Coconut sugar can be used instead of granulated sugar.
How to Serve: Serve with espresso or chilled almond milk. Add berries or ice cream for an extra treat.
Storage & Freshness: Store in an airtight container at room temperature for up to three days or refrigerate for a week.
Make-Ahead Tips: Bake the cake layers a day ahead and wrap tightly in plastic wrap to keep fresh.
Ingredient Substitutions: Use gluten-free flour mix for a gluten-free version. Almond milk can replace whole milk for dairy-free needs. Coconut sugar can be used instead of granulated sugar.
How to Serve: Serve with espresso or chilled almond milk. Add berries or ice cream for an extra treat.
Storage & Freshness: Store in an airtight container at room temperature for up to three days or refrigerate for a week.
Make-Ahead Tips: Bake the cake layers a day ahead and wrap tightly in plastic wrap to keep fresh.