Coconut-Almond White Cake

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

Submitted by Jlunsford
Published on June 19, 2020
Recipe Placeholder Image
Prep Time:
30 mins
Cook Time:
30 mins
Additional Time:
10 mins
Total Time:
1 hr 10 mins
Servings:
16
Yield:
1 cake
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Ingredients

Original recipe (1X) yields 16 servings

Cake:

  • 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

Frosting:

  • 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

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 15x10x1-inch pan with parchment paper.

  2. Sift cake flour, baking powder, and salt together 3 times in a bowl.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

Cook's Notes:

You can use 2 1/4 cups margarine instead of butter for frosting, if desired.

This cake may also be baked in two 9-inch round pans for 30 to 35 minutes,or three 8-inch round pans for 25 to 30 minutes.

Nutrition Facts (per serving)

585 Calories
36g Fat
64g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 585
% Daily Value *
Total Fat 36g 47%
Saturated Fat 23g 116%
Cholesterol 79mg 26%
Sodium 205mg 9%
Total Carbohydrate 64g 23%
Dietary Fiber 1g 5%
Total Sugars 53g
Protein 3g 6%
Vitamin C 0mg 0%
Calcium 62mg 5%
Iron 2mg 8%
Potassium 108mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.