This Coconut Almond Cake with Caramel Glaze is a moist, rich, and nutty dessert that perfectly balances the tropical sweetness of coconut with the earthiness of almonds. Topped with a luscious caramel glaze, it’s an indulgent treat ideal for special occasions, holidays, or simply satisfying your sweet tooth. Easy to prepare and absolutely delicious, this cake is sure to impress.
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
Servings
- Serves: 8–10
Ingredients
For the Cake:
- 1 cup (200 g) almond flour
- 1 cup (100 g) shredded coconut
- 1 ½ cups (180 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup (115 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 3 large eggs
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- ½ cup (120 ml) coconut milk
- ½ cup (120 ml) whole milk
For the Caramel Glaze:
- ½ cup (100 g) granulated sugar
- 2 tablespoons (30 g) unsalted butter
- ¼ cup (60 ml) heavy cream
- 1 teaspoon vanilla extract
Directions
1. Prepare the Cake Batter:
- Preheat your oven to 180°C (350°F). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a mixing bowl, combine almond flour, shredded coconut, all-purpose flour, baking powder, and salt. Set aside.
- In another large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the almond and vanilla extracts.
- Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk and whole milk. Mix until just combined.
2. Bake the Cake:
- Pour the batter into the prepared cake pan and smooth the top.
- Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
3. Make the Caramel Glaze:
- In a saucepan over medium heat, melt the sugar, stirring occasionally, until it turns a deep amber color.
- Add the butter and stir until melted and combined.
- Slowly pour in the heavy cream while stirring continuously. The mixture will bubble; keep stirring until smooth.
- Remove from heat and stir in the vanilla extract. Let the glaze cool slightly to thicken.
4. Assemble the Cake:
- Place the cooled cake on a serving plate.
- Pour the caramel glaze over the top, letting it drip down the sides.
- Garnish with toasted coconut flakes or sliced almonds, if desired.
Serving Suggestions
- Serve with a scoop of vanilla or coconut ice cream.
- Pair with a cup of coffee or tea for a delightful treat.
- Add a dollop of whipped cream and fresh berries for a fancier presentation.
- Serve as a show-stopping dessert at parties or gatherings.
Cooking Tips
- Toast the shredded coconut lightly for extra flavor before mixing into the batter.
- Ensure all ingredients are at room temperature for a smoother batter.
- Use a non-stick or parchment-lined pan to prevent sticking.
- Let the caramel cool slightly before pouring to achieve the perfect consistency.
Nutritional Benefits
- Almond flour adds healthy fats and protein.
- Coconut provides natural sweetness and fiber.
- A homemade dessert with no artificial additives.
Dietary Information
- Can be made gluten-free by substituting all-purpose flour with a gluten-free flour blend.
- Can be made dairy-free by using plant-based butter, milk, and cream.
Nutritional Facts (Per Serving)
- Calories: ~340
- Protein: 6 g
- Carbohydrates: 40 g
- Fat: 18 g
- Fiber: 3 g
- Sugar: 25 g
Storage
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- Store the cake in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to 5 days; bring to room temperature before serving.
- Freeze the cake (without glaze) for up to 2 months. Add the glaze after thawing.
Why You’ll Love This Recipe
- Moist, flavorful, and beautifully textured.
- A perfect blend of coconut, almond, and caramel flavors.
- Elegant yet simple enough to prepare at home.
- A versatile dessert suitable for any occasion.
Conclusion
This Coconut Almond Cake with Caramel Glaze is a decadent and delightful dessert that combines rich flavors and textures into one stunning dish. Whether for a special event or a casual family dinner, it’s sure to be a hit. Try it today and enjoy a slice of indulgence!
Frequently Asked Questions (FAQ)
- Can I use almond meal instead of almond flour?
Yes, but the texture may be slightly coarser. - What can I substitute for coconut milk?
Use regular milk or a plant-based milk like almond milk. - How do I prevent the caramel glaze from hardening too quickly?
Pour the glaze over the cake while it’s still warm for easy spreading. - Can I make this cake vegan?
Yes, use flax eggs, plant-based milk, and vegan butter for a vegan version. - Can I use a bundt pan instead of a round pan?
Yes, but adjust the baking time as bundt cakes may take longer to bake. - What’s the best way to store leftover caramel glaze?
Store in an airtight container in the refrigerator for up to a week. Reheat gently before use. - Can I add other flavors to the cake?
Yes, try adding a splash of rum or a hint of nutmeg for variation. - Can I skip the caramel glaze?
Yes, dust with powdered sugar or drizzle with chocolate ganache as an alternative. - Can I freeze the entire cake?
Freeze the unglazed cake, then add the glaze after thawing for best results. - How do I toast coconut for garnish?
Spread shredded coconut on a baking sheet and toast in a 350°F (180°C) oven for 5–7 minutes, stirring occasionally, until golden brown.