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Horizontal photo of a Almond Coconut Cake on a white pedestal cake stand.

Ridiculously Easy Almond Coconut Cake

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!
Course Dessert
Cuisine American, French
Keyword Coconut Almond Cake, Easy Coconut Almond Cake
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 12
Calories 289 kcal
Author Chris Scheuer


For the cake:

  • 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

For the glaze:

  • ¼ cup apple juice or orange juice
  • ¾ cup powdered sugar
  • ½ teaspoon vanilla extract
  • ¼ teaspoon almond extract


For the cake:

  1. 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.
  2. 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).

  3. 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.
  4. Sprinkle the baking powder and salt over the top of the egg mixture. Whisk until smooth and lump-free.
  5. Add the all-purpose flour and almond flour, mixing just until all of the flours are incorporated.
  6. 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.
  7. 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.
  8. 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.

For the glaze:

  1. While the cake is baking make the glaze by combining the apple juice and powdered sugar in a small bowl. Stir until smooth.
  2. 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.

  3. 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!

Recipe Notes

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.)

Nutrition Facts
Ridiculously Easy Almond Coconut Cake
Amount Per Serving
Calories 289 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 4g25%
Trans Fat 1g
Cholesterol 52mg17%
Sodium 158mg7%
Potassium 144mg4%
Carbohydrates 34g11%
Fiber 2g8%
Sugar 25g28%
Protein 5g10%
Vitamin A 194IU4%
Vitamin C 1mg1%
Calcium 76mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.