Easy Homemade Coconut And Almond Cake

This homemade coconut and almond cake is a simple single-layer fluffy cake. It is also moist, tender, and delicious. The best thing about this cake is, it’s quick and easy enough for the kids and I to make.

Running a busy household means I am always on the lookout for time-saving recipes. This irresistibly delicious coconut and almond cake takes about 20mins to prep and bakes for approximately 45-50mins.

The story behind this recipe is that it was born out of leftover desiccated coconut and flaked almonds in my kitchen cupboard. Like most of the nation, we took to baking during the lockdown and tried new recipes on a regular basis. As a result of this, there were always leftover baking ingredients in my cupboard.

I wondered what to do with the leftover coconut and flaked almonds, so went searching on the internet for cake recipes. I found a few coconut and almond recipes and after several rounds of recipe testing. I am pleased to present my homemade coconut and almond cake! Perfect with a cup of tea or creme with some berries.

Easy Homemade Coconut And Almond Cake Recipe

Ingredients:

300g unsalted butter, melted and cooled
300g castor sugar
6 large free-range eggs
300g self-raising flour, sifted
90g desiccated Coconut
4tbsp Flaked Almonds(bought from any supermarket nut aisle)
1tsp sea salt
3tsp vanilla extract

Method:

Heat the oven to 160C. Line and grease a 20cm (8in) round cake tin with parchment paper/baking paper and set aside
In a large bowl whisk the self-raising flour, desiccated coconut, and salt together until well combined.
In another bowl beat the eggs, castor sugar, and vanilla together. Stir in the melted cooled butter.
Combine the dry and wet ingredients by folding in the flour mixture with the butter mixture. I like to throw in a handful of almonds(optional) before I stir to combine all the ingredients.
Pour the mixture into the prepared cake tin and spread out evenly before sprinkling the top with flaked almonds.
Bake for approximately 45-50 minutes or until a skewer inserted in the middle comes out clean. Allow to cool in the pan.
After about 10 mins, remove the cake from the tin and put it on a serving plate. Your cake is now ready to eat!

Conclusion

Now that you know how to make easy homemade coconut and almond cake. When will you be making it and what will you have it with? Let me know in the comments section.

For other easy homemade recipes, why not try the Nigerian homemade chicken shawarma recipe. You will be glad you did!