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Delightful Coconut Almond Cake Recipe

Coconut Almond Cake made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup almond flour
  • 1 cup unsalted butter softened
  • 3 large eggs
  • 1 cup milk
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour two 9-inch round cake pans.
  3. In a mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Mix in the vanilla extract.
  6. In a separate bowl, combine the flour, almond flour, baking powder, and salt.
  7. Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the dry ingredients.
  8. Fold in the shredded coconut.
  9. Divide the batter evenly between the prepared pans and smooth the tops.
  10. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  11. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack.
  12. Once cooled completely, frost with your choice of icing or enjoy plain.