This post may contain affiliate links. For more information, see our privacy policy.
Everyone goes crazy over this Almond Coconut Cake with its super tender, moist crumb, fabulous flavor and crisp, candy-like glaze. No one has to know it's ridiculously easy to make with just one bowl and no mixer! (Gluten-free adaptation included!)
You might not recognize it, but this Ridiculously Easy Almond Coconut Cake is a kissin' cousin to a Café reader favorite, our French Grandmother's Lemon Yogurt Cake (aka Granny Cake). Everyone falls in love with that cake with the first bite and I know this will be the same sweet story!
I said you might not recognize it as I did adapt the recipe quite a bit. This time we're using buttermilk in place of the yogurt, subbing some almond flour for part of the all-purpose flour, exchanging lemon zest for vanilla and a splash of almond extract and adding a little butter to replace part of the oil. Oh, and a nice generous scoop of sweetened coconut. The deliciousness and ridiculously easy parts remain the same!
Ridiculously Easy
With just one bowl and a whisk needed to mix up this Almond Coconut Cake, it definitely fits into our Ridiculously Easy category of recipes. If you're new to The Café, you can read more about our Ridiculously Easy recipes in this post. They're a huge favorite of mine as well as beloved by many of our readers because they make all of us look like kitchen rock stars with minimal effort of our part. (Of course, we don't share all that with just anybody.)
The glaze... oh my!
While the cake is baking you'll need just a few minutes to stir up the glaze. It's simply powdered sugar, apple (or orange) juice, vanilla and a few drops of almond extract. Stir it up and brush it on the cake while it's still warm. Some of the glaze seeps into the top layer of the cake and the rest hardens to form a thin, crisp, shiny, almost candy-like glaze as the cake cools. Take a look at this picture below to see just what I mean...
Super-versatile!
This Almond Coconut Cake is fabulous on its own, but to give it a really pretty gourmet presentation without a lot of fussing, I love to give it a shower of powdered sugar. I use a small fine-mesh sieve and it takes less than a minute to add this beautiful touch.
Another way to serve this cake is to pair it with our Ridiculously Easy Raspberry Coulis. Either drizzle this beautiful jewel-toned sauce right over the top or serve a slice of cake on a pool of the delicious coulis.
Add a few fresh raspberries and a mint sprig on top and you've got a gorgeous dessert worth of a fine French bakeshop!
And if you're running out of time, this cake is also delicious without the almonds on top. It makes a perfect base for fresh strawberries, peaches, blackberries, raspberries, blueberries or a combination of berries. Delish!
A match made in heaven
Almonds and coconut are a delicious combination and this Easy Almond Coconut Cake is a perfect showcase for this claim. The almond flour gives the cake a fabulous gourmet flavor and in combination with shredded coconut, a super moist texture. I've served this cake lots of times over the past few weeks and it always gets rave reviews. Try it! You'll see exactly what I mean!
Gluten-free version
One last thing... It seems that more and more people are finding that they feel better eating gluten-free. In the past two months, we've had several visitors who prefer a gluten-free diet for health reasons. To accommodate them, I've been doing a little gluten-free baking and have gotten advice from several Café readers who have more expertise in this area.
I made a gluten-free version of this Ridiculously Easy Almond Coconut Cake with very good success. The gluten-free rendition looks like the original and the taste is wonderful. I'm including the modifications below in the recipe.
Cafe Tips for making this Ridiculously Easy Almond Coconut Cake
- This Almond Coconut Cake recipe calls for almond flour. Almond flour is blanched almonds that have been finely ground. Don't confuse almond flour with almond meal. Almond meal is ground unblanched almonds. Almond meal is much coarser than almond flour and will create a different textured cake.
- Almond flour can be expensive at most grocery stores. I find that it's much more reasonably priced at big box stores like Sam's or Costco and also online.
- Almond flour will keep for up to one year, unopened. Once it's open, it's best stored in a cool, dark place in a well-sealed container. If you don't use almond flour frequently you can refrigerate or freeze it for longer storage.
- This recipe calls for ¼ cup of apple juice for the glaze. Don't go out and buy apple juice just for this recipe. You can also use orange juice or even water in a pinch if you don't have apple juice.
- Any type of neutral-flavored oil works well in this recipe. I have made it with sunflower oil, grapeseed oil, canola oil and avocado oil. They all work well.
- When purchasing sliced almonds, check the little window on the bag to see what condition the nuts are in. Some sliced almonds look like they've been through a war. The more intact your almonds are, the prettier your cake will be. But if you only have crushed almonds (that perhaps have been through a war) the cake will still be delicious.
- The best way to check if a cake is done is with an instant thermometer. Instant thermometers are reasonably priced and are invaluable to determine whether cakes, cupcakes, meats, etc. are done.
- No buttermilk? No problem! There are actually several solutions to this problem:
- Make your own buttermilk. Just add a tablespoon of white vinegar to a measuring cup. Fill the cup to the on half cup level and stir. Wait 5 minutes, stir again and you're good to go! The milk should thicken just a bit and work perfectly in lieu of buttermilk.
- Substitute the same amount of Greek yogurt for the buttermilk.
- Substitute an equal amount of sour cream for the buttermilk.
- Be sure to let the cake cool for 10 minutes before inverting and brushing with the glaze. This short cooling time gives the cake time to “set” a bit so it won’t collapse or fall apart when removed from the pan.
- The bottom of this Almond Coconut Cake becomes the top when the cake is finished and served. This gives the top and sides a beautiful golden crust.
- Brush the glaze on slowly and use it all. Some of it will drip off, but most will be absorbed by the cake and will form the delicious candy-like glaze.
- This recipe calls for a 2-inch deep, 8-inch pan. Not all 8-inch pans are that deep. If you don’t have an 8-inch pan that’s at least 2-inches deep, use a 9-inch pan so that the cake doesn’t overflow the pan.
- I love this 8-inch baking pan. It has a nice, textured non-stick finish, is super sturdy and comes through the dishwasher beautifully!
- This cake freezes well although the glaze won't be crisp when it's thawed. I freeze the cake uncovered for an hour until it's mostly frozen then wrap it tightly with plastic wrap. Freezing it uncovered keeps the cake from getting smooshed when you're wrapping it.
Thought for the day:
The Lord reigns, he is robed in majesty;
the Lord is robed in majesty and armed with strength;
indeed, the world is established, firm and secure.
Your throne was established long ago;
you are from all eternity.
Psalm 93:1&2
What we're listening to for inspiration:
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations and ideas for variations.
- ½ cup sliced almonds
- ¼ cup butter
- ½ cup buttermilk
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon pure almond extract
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup all-purpose flour
- ¾ cup almond flour not almond meal
- ¼ cup neutral-flavored oil sunflower, safflower, grape seed, avocado, vegetable or canola oil
- ¾ cup sweetened coconut
- ¼ cup apple juice or orange juice
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
-
Preheat the oven to 350˚F (175˚C). Spray an 8-inch round cake pan with baking spray, rub the inside surface of the pan with a paper towel to cover evenly with the spray. Line bottom of the pan with parchment paper and spray parchment paper lightly. Set aside.
-
Place almonds in a small baking pan. Spread to a single layer. Bake for 8-12 minutes or just until they're beginning to turn pale golden, stirring every 3-4 minutes. Remove from oven and set aside to cool (these will be used at the end to top the cake).
-
Place the butter in a medium-large microwave-safe bowl and cover with a damp paper towel. Microwave on high power for 45-60 seconds, just until melted. Add the buttermilk and sugar and whisk until well combined. Add the eggs and vanilla and almond extracts. Whisk again until the mixture is smooth.
-
Sprinkle the baking powder and salt over the top of the egg mixture. Whisk until smooth and lump-free.
-
Add the all-purpose flour and almond flour, mixing just until all of the flours are incorporated.
-
Add the oil and stir well. Don’t worry, at first it will seem to separate, but keep stirring till smooth. Stir in the coconut and pour the batter into the prepared pan.
-
Bake for 30-40 minutes or until the cake feels springy to the touch and a toothpick inserted into the center comes out clean. To make sure the cake is done you can check it with an instant-read thermometer. The temp when done is 203-210˚F. Don’t overbake.
-
Cool the cake on a wire rack for 10 minutes; then turn it out of the pan onto the rack. The bottom of the cake will become the top so leave the flat side up.
-
While the cake is baking make the glaze by combining the apple juice and powdered sugar in a small bowl. Stir until smooth.
-
While the cake is still warm, using a pastry brush, gently pat the glaze all over the sides and top of the cake. Just keep going over the cake till the glaze is gone, starting on the sides and finishing on the top. Some of it will drip off, but most of it will soak in.
-
Sprinkle the toasted almonds over the top of the cake while the glaze is wet and pat gently. Allow cake to cool completely. Sprinkle with powdered sugar, if desired. ENJOY!
See Café Tips above in the post for more detailed instructions and tips.
To make this cake gluten-free, simply replace the all-purpose flour with Meaure-for-Measure King Arthur Gluten-Free Flour. (Other brands of cup-to-cup flour would probably also work but I tested this recipe with the King Arthur brand which is available at Whole Foods and other larger grocery stores. It's also available online.)
Florenxe says
This is one of the easiest cakes I have ever made.
AND one is the Best. I received so many compliments on this cake, everyone couldn’t stop talking how moist and delicious
It is. Additionally it looks so beautiful on a pretty plate with the almonds and some mint sprigs!!
This one is a keeper for me!!
Thank you so much for sharing!!!
Lindsay @ The Café Sucre Farine says
Awesome! Thanks so much for your review, Florence!
liza says
Can I make this cake a day ahead of the party and leave in the counter in room temperature?
Chris Scheuer says
Hi Liza, yes, you can definitely make this cake a day ahead. Any longer than that though, I would freeze it.
Leslie says
I am looking forward to making this cake.
One question, what can I replace the coconut with, or can I omit it? Unfortunately, my daughter loathes coconut!
Thank you so much for all of your lovely recipes.
Chris Scheuer says
The coconut makes this cake really nice and moist but you could omit it.
Sefina says
Perfect cake! I just made this cake and it is absolutely delicious! Thank you for sharing this recipe. This is my new favourite cake!
Chris Scheuer says
Awesome! Thanks so much, Sefina!
Christine says
This cake is delicious! I was looking for an easy dessert to satisfy my husband's sweet tooth. I found this one while scrolling through the ridiculously easy section of your web site (which i love, btw) and it sounded great. It did not disappoint. It was moist with a tender crumb. We both loved it. Plus it could not have been easier to make.
5 stars! Thanks for sharing.
Chris Scheuer says
Awesome! Thanks for letting us know, Christine!
Rita Economides says
Hi Chris,
Which coconut I am using? flakes or canned liquid coconut>?
Thanks
Chris Scheuer says
Hi Rita, you want the flakes or shredded coconut for this recipe.
Jessica says
I needed a last minute cake for a dinner party and this cake was a huge hit!! I cut down the sugar to 3/4 cup and used unsweetened coconut and the cake turned out excellent!
Chris Scheuer says
Awesome! Thanks, Jessica!
Donna says
I apologize. I do see the amounts of extracts in the body of the recipe for the glaze. Guess I missed it the first time. Sorry, and thanks for another recipe that I’m sure is going to be delicious!
Chris Scheuer says
Thanks, Donna! I added it in!
Donna says
Ooops! I made a mistake in my earlier question. What I meant to ask was about the glaze. In the part - the glaze..oh my, you say to add vanilla and almond extracts. I don’t see those amounts listed in the body of the recipe. I’m going to make the cake today and use 1/4 teaspoon of each. Does that sound right?
Thanks!
Chris Scheuer says
Thanks for noticing that, Donna! I have added the amounts to the recipe.
Donna says
I’m planning to make this for a family dinner. In the explanation of the recipe , you mention using orange juice, powdered sugar, vanilla and almond extracts . I don’t see the amounts of extracts listed in the recipe at the bottom. Perhaps I missed it. How much of each extract should I add?
Thanks!
Don says
Can I make it a day ahead? If so, Leave out it refrigerate.
Chris Scheuer says
Hi Don, yes you can make this a day ahead. I just leave it out at room temperature under my cake dome.
Meghan says
Chris, this cake looks and sounds amazing!! Looking forward to trying the gluten free option. Thanks for sharing 🙂
Joan Quinn says
Yum..I’m going to have to lock this cake away from myself. I baked the cake this evening. It has a nice light texture and a lovely blend of my favorite flavors.
I didn’t have any apple or orange juice on hand. I did have some coconut rum that I simmered in the microwave for a couple of minutes to add to the powdered sugar glaze. It’s a WINNER!
Chris Scheuer says
Thanks for sharing your results, Joan!
Karen Rushing says
I plan to make this cake tomorrow... It sounds wonderful! I also love your Blue and white Pitcher and glasses! Mind sharing where you got them? Thanks!
Chris Scheuer says
Hi Karen, hope you enjoy the cake!
Regarding the blue and white pitcher, it was my mother-in-law's. I believe it was her mother's. She called it a "lemonade set". I always loved it and when she got older she gave it to me. She's not alive anymore but I know she would have loved seeing it on the blog.
Susan Blau says
Chris-Thanks so much for the gluten free option!!
Hope you have a wonderful Memorial Day weekend!!
Chris Scheuer says
🥰 You're welcome!
Madonna says
Chris, this is so weird, but when I go to print the recipe the coconut ingredient does not appear.
Chris Scheuer says
Try refreshing your page once or twice, Madonna. I just clicked on the "PRINT" button and it is there!
Helen says
Thank you. I love your 'ridiculously easy cakes', which always turn out perfectly, and am looking forward to making this one.
Chris Scheuer says
Thanks, Helen! I think you'll love this one too!
Helen says
I can see that you have added the coconut but it is not converting to weights.
Chris Scheuer says
Oh my, my brain is somewhere else today! Thanks, Helen, I'll add that conversion now.
Aida says
How much flaked coconut? Sweet or unsweetened?
Chris Scheuer says
Thanks, for noticing, it's there now!
Barbara Tulli says
Where is the coconut measurment? Please check your recipe ingredients.
Chris Scheuer says
Just added it, Barbara!
Ali says
Good Morning! This sounds delicious but the coconut is not listed in the ingredients. How much does it take?
Thanks and have a wonderful day!
Chris Scheuer says
Thank you, Ali! Just added it!
Helen says
Almond and coconut - my favourites! But you don't have coconut listed in the ingredients. Can you add the quantity and type of coconut you use, please?
Chris Scheuer says
It's there now!
Cathy says
This looks yummy! I’m planning to make this cake today, but I don’t see the coconut in the list of ingredients. You mentioned a “scoop” in your opening notes, so I’m going with about 1/3 cup! Just FYI ❤️
Chris Scheuer says
Hope you enjoy it, Cathy. Just added the coconut amount!