Go Back
Homemade Coconut Almond Cream Cake photo

Coconut Almond Cream Cake

This Coconut Almond Cream Cake is a tropical delight! Moist layers infused with coconut and almond, crowned with creamy frosting.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: Tropical
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 5 large eggs
  • 1 cup heavy cream
  • 1/2 cup coconut milk
  • 2 teaspoons vanilla extract
  • 2 teaspoons almond extract
  • 2 tablespoons cornstarch
For the Frosting:
  • 1 cup heavy cream for frosting
  • 1/2 cup packed brown sugar for frosting
  • 1/2 cup unsalted butter for frosting, softened
  • 2 cups loosely packed sweetened shredded coconut for frosting
  • 1 cup sour cream for frosting
  • 16 ounces cream cheese softened, for frosting
  • 1/2 cup unsalted butter for frosting, softened
  • 3 cups powdered sugar for frosting
  • 1 teaspoon coconut extract for frosting
  • 1 tablespoon milk for frosting
  • Pinch salt for frosting
For Garnish:
  • 2 cups sweetened shredded coconut toasted, for garnish
  • 1/2 cup sliced almonds toasted, for garnish

Equipment

  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • Cake pans
  • Cooling rack
  • Spatula

Method
 

Method:
  1. Step 1: Preheat and Prepare - Begin by preheating your oven to 350°F (175°C). Grease and flour your 9-inch round cake pans, ensuring a smooth release for your cakes once baked.
  2. Step 2: Mix Dry Ingredients - In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this aside as you prepare the wet ingredients.
  3. Step 3: Cream Butter and Sugars - In a large mixing bowl, beat together the softened unsalted butter, granulated sugar, and light brown sugar until the mixture is light and fluffy. This should take about 3-5 minutes.
  4. Step 4: Add Eggs and Cream - Add the eggs, one at a time, mixing well after each addition. Then, pour in the heavy cream and coconut milk, followed by the vanilla and almond extracts. Beat until combined.
  5. Step 5: Combine Wet and Dry Ingredients - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; a few lumps are okay.
  6. Step 6: Bake the Cakes - Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Once done, allow the cakes to cool in the pans for 10 minutes before transferring them to a cooling rack.
  7. Step 7: Make the Frosting - In a large mixing bowl, combine the softened cream cheese and unsalted butter. Beat until smooth. Gradually add the powdered sugar, then mix in the coconut extract, milk, and a pinch of salt. Continue mixing until the frosting is fluffy and well combined.
  8. Step 8: Assemble the Cake - Once the cakes have completely cooled, place one layer on a serving plate. Spread a generous layer of frosting over the top. Sprinkle with toasted shredded coconut and sliced almonds for added texture. Place the second cake layer on top and frost the top and sides of the cake.
  9. Step 9: Garnish and Serve - Finish off your Coconut Almond Cream Cake by garnishing with more toasted shredded coconut and sliced almonds. Slice, serve, and watch your family and friends delight in this tropical treat!

Notes

  • Store leftover cake in an airtight container in the refrigerator for up to 5 days.
  • For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months.
  • Thaw frozen slices in the refrigerator overnight before enjoying.