1. Recipes

How to Make Coconut-Almond White Cake - A Step-by-Step Guide

If you're looking for a light and delicious cake recipe that's perfect for any special occasion, then this Coconut-Almond White Cake is just what you need. With its fluffy white cake layers, creamy coconut frosting, and a sprinkle of toasted almonds, this cake is sure to be a hit at any gathering.

The combination of coconut and almond flavors in this cake creates a unique and delightful taste that sets it apart from traditional white cakes. The sweet and nutty flavor of the almonds co...

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Ingredients

  • 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

Information

  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Additional Time: 10 mins
  • Total Time: 1 hr 10 mins
  • Servings: 16
  • Yield: 1 cake

  • 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

    585 cal.

    • Total Fat: 36g
    • Saturated Fat: 23g
    • Cholesterol: 79mg
    • Sodium: 205mg
    • Total Carbohydrate: 64g
    • Dietary Fiber: 1g
    • Total Sugars: 53g
    • Protein: 3g
    • Vitamin C: 0mg
    • Calcium: 62mg
    • Iron: 2mg
    • Potassium: 108mg

    Categories

    Coconut recipes
    Almond recipes