Coconut Almond Cream Cake

Coconut Almond Cream Cake has so much almond and coconut flavor. This from-scratch cake is a real show stopper and it gets rave reviews. Last time I took it to a party there wasn’t a crumb left.

Holiday 3-Layer Cake Recipe

Coconut Almond Cream Cake is perfect for the holidays and I especially love it for Christmas. Shredded coconut always reminds me of Christmas snow. Also makes a great birthday or Easter cake.

This cake has 3 layers of moist almond-flavored cake with a thick coconut-almond filling between the layers. The whole thing is covered in a luscious cream cheese frosting that’s flavored with coconut extract. To finish the cake off, the top is covered with toasted almond slices and the sides are covered with toasted shredded coconut.

Frosted Cake topped with almond slices on a cake stand.

Kitchen Tools I Use

Electric Stand Mixer– while you can get by with making this cake mixer with a hand-held mixer, I greatly prefer a stand mixer for making this cake batter.
Parchment Paper– lining the cake pans with parchment paper means you don’t have to worry about the cake sticking.
3 9-inch Cake Pans– these Cuisinart cake pans are really sturdy and great quaility for the price.
Fine-Meshed Sifter– I like using these strainers for sifting flour because they also have many other uses in the kitchen.
Medium Saucepan-
Offset Spatula- cakes are much easier to ice with an offset spatula.
Wire Racks

Measure The Flour Correctly

It’s so important to measure the flour correctly when baking a cake or it can turn out dry. First fluff the flour up some in the bag or container, then use a large spoon to gently scoop it into a dry measuring cup. Overfill it slightly and use the back of a knife to level it off and get rid of the excess.

Make In Advance

It’s best to bake the cake layers and make the almond coconut filling a day in advance. At the very least, the filling should be made in advance because it needs to refrigerate for 8 hours before you spread it on the cake.

How To Toast Almonds and Coconut

You can either toast them in a skillet or in the oven. I prefer to do it in a skillet. It is a little quicker and you can keep your eye on it so it doesn’t burn. Toast them separately, placing in a dry skillet over medium heat. Stir frequently until golden, then remove from heat.

How To Store Coconut Almond Cream Cake

Store in the refrigerator tightly wrapped so it doesn’t dry out for 4 to 5 days. Or it can be frozen for up to 2 months.

Coconut Almond Cream Cake with slice cut out of it.

More Layer Cake Recipes

Coconut Almond Cream Cake

Coconut Almond Cream Cake has so much almond and coconut flavor. This from-scratch cake is a real show stopper and it gets rave reviews. Last time I took it to a party there wasn't a crumb left.

Course Dessert

Cuisine Southern

Keyword Christmas, layer cake

Prep Time 25

Cook Time 30

Refrigerate 8

Total Time 8 55

Servings

Calories 878kcal

Equipment

Ingredients

3½ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1½ cups unsalted butter, softened
1¼ cups granulated sugar
1 cup packed light brown sugar
5 large eggs
1 cup heavy cream
⅓ cup coconut milk
2 teaspoons vanilla extract
2 teaspoons almond extract

Coconut-Almond Filling

2 tablespoons cornstarch
1 teaspoon almond extract
1¼ cups heavy cream
½ cup packed brown sugar
½ cup unsalted butter
2½ cups loosely packed sweetened shredded coconut
¼ cup sour cream

Cream Cheese Frosting

16 ounces cream cheese, softened
½ cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon coconut extract
1 tablespoon milk
pinch of salt

Topping

2 cups sweetened shredded coconut, toasted
½ cup sliced almonds, toasted

Instructions

Preheat oven to 325 degrees. Cut 3 circles of parchment paper to fit in the bottom of 3 9-inch cake pans. With the parchment paper in the pans, spray each pan well with baking spray with flour.
Sift together flour, baking powder, and salt into a large bowl. Set aside.
Beat butter with a stand mixer with a paddle attachment until creamy. Gradually beat in the granulated sugar and the brown sugar.
Beat until very fluffy, about 7 to 8 minutes. Stop to scrape down the sides of the bowl a few times.
Beat in eggs one at a time.
With mixer on LOW, beat in heavy cream, coconut milk, vanilla extract, and almond ectract.
Add butter mixture to flour mixture in three batches, gently folding each batch in.
Pour batter into prepared cake pans.
Bake for 30 to 32 minutes.
Let cool 10 minutes in pans and then remove to wire rack to cool completely.
To make filling, stir together cornstarch and almond extract with 2 tablespoons of water in a small bowl. Set aside.
In a saucepan, bring heavy cream, brown sugar, and butter to a boil over medium heat. Remove from heat and stir in cornstrach mixture.
Stir in shredded coconut and sour cream. Cover with plastic wrap and refrigerate for at least 8 hours.
To make frosting, beat cream cheese and butter with electric mixer until blended and creamy.
Gradually beat in powdered sugar. Beat in coconut extract, milk and salt.
Place one cake layer on a cake stand. Spread half the filling on top.
Place second cake layer on top of filling. Spread remaining filling on top.
Top with third cake layer.
Spread frosting on top and sides of cake.
Sprinkle almonds on top and press toasted coconut on sides of cake.

Notes

Use the coconut milk that comes in cans. Stir the solid part on top into the liquid before measuring. Note: The leftover coconut milk can be used to make pancakes, smoothies, or added to soup.

Nutritional info is provided as an estimate only and can vary based on brands of products used.