Coconut-Almond White Cake recipe

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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

Nutrition Info

585.2 calories
carbohydrate: 64.3 g
cholesterol: 79.4 mg
fat: 36.4 g
fiber: 1.3 g
protein: 3.2 g
saturatedFat: 23.1 g
servingSize: -
sodium: 205.4 mg
sugar: 52.5 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

1 cake

Recipe Note

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

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