Almond Coconut Cake – Bundt or Loaf

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This Almond Coconut Cake – Bundt or Loaf is very good indeed. It is easy too. It fits both a 6 cup bundt pan or a 2lb/900g loaf pan. Indeed you can also double the recipe to fit a 10 to 12 cup bundt pan. Though that will require an adjustment to the baking time.

The cake has an almond and vanilla flavour. Then the coconut element comes from a lovely sweet icing and some toasted coconut for the top. That combination of soft almond cake and sweet coconut icing works so well. It provides the perfect cake for enjoying with a nice cup of tea in the afternoon, or at any time.

The ingredients list is quite straightforward too.

Ingredients

The basics are:

Unsalted Butter – though you can use salted butter and omit the salt from the recipe

Caster Sugar – or granulated will be fine too.

Eggs – which gives a richness and helps the cake to rise.

Plain Flour – all purpose is fine too.

Natural/Plain Yoghurt – adds moistness and helps to make a soft cake texture.

Salt – to bring out flavours

Baking Soda – just a small amount to help the cake to rise.

For the cake flavour:

Vanilla extract – just a teaspoon is enough

Almond Extract – only half a teaspoon is needed since it is very strong.

For the topping:

Icing Sugar – to create an icing for drizzling.

Cream – gives a richness to the icing

Cream of Coconut – to add a lovely coconut flavour to the icing.

Coconut Flavouring – this is optional but gives an extra flavour.

Toasted Coconut – either flakes or desiccated coconut work well. These are optional but do really set the cake off so well.

Almond Coconut Cake

Process for Almond Coconut Cake

The process for the cake is actually very simple. Grease and flour the pan of choice (6 cup bundt or 2lb/900g loaf). You start the batter by creaming the butter and sugar together. Then add in the eggs, one at a time. Mix salt and baking soda into the flour and then add that, gradually, alternating with the yoghurt, until the batter comes together. The extracts can be added along with the yoghurt.

Then spoon the batter into a 6 cup bundt pan, or a 2lb/900g loaf pan. Bake the cake for about 50 minutes in an oven at 170C/150C/340F. I think I said 325F in the video, but it is 340F. The cake will rise well and a skewer test will come out clean when the cake is ready.

Allow it to cool in the pan for about 15 to 20 minutes, then turn it out onto a wire rack to cool.

Make the icing by combing the icing sugar, cream and cream of coconut, as well as coconut flavouring it you have that.

Drizzle the icing over the top of the cake, allowing some to run down the side. Then sprinkle over some toasted coconut. Leave the cake for the icing to set up a little before serving.

My Cake

Almond Coconut Cake

I baked my cake for 50 minutes and the skewer test came out clean. After letting it sit in the pan for a while I put the cake onto a rack and left it to cool. Then I made the icing and topped the cake. After setting for a short while I cut a slice and enjoyed the wonderful flavour and the, oh so soft, texture.

What a lovely cake, so perfect to enjoy with a cup of tea, or coffee.

Almond Coconut Cake – Video

Another very nice cake is Easy Earl Grey Tea Cake.

Almond Coconut Cake – Bundt or Loaf

Recipe by geoffcooCourse: Cakes, DessertsDifficulty: Medium
Servings

8

servings
Prep time

20

minutes
Cooking time

50

minutes

Ingredients

  • Cake
  • 170g(12 tbsp) soft unsalted butter

  • 265g(1 1/3 cups) caster sugar

  • 3 medium eggs(large in USA)

  • 187g(1 1/4 cups, based on scooping packed flour into a 250ml cup) plain flour

  • 160ml(2/3 cup) natural/plain yoghurt

  • 1.25g(1/4 tsp) salt

  • 1g(1/4 tsp) baking soda

  • 5ml(1 tsp) vanilla extract

  • 2.5ml(1/2 tsp) almond extract

  • Topping
  • 120g(1 cup) icing sugar

  • 45ml(3 tbsp) double cream

  • 37ml(2 1/2 tbsp) cream of coconut

  • 2.5ml(1/2 tsp) coconut flavouring(optional)

  • toasted flaked or desiccated coconut to sprinkle, adjust the amount to taste

Directions

  • Grease and flour a 6 cup bundt pan, or a 2lb loaf pan. Knock out excess flour.
  • Preheat the oven to 170C/150C Fan/340F.
  • In a large bowl cream the butter and sugar together until light and fluffy.
  • Add the eggs, one at a time, and mix until fulliy incorporated.
  • Mix the baking soda and salt into the flour.
  • Spoon a little of the flour into the creamed butter and gently mix in.
  • Pour in a little of the yoghurt, along with the extracts, and stir to combine.
  • Repeat adding flour and then yoghurt until you have used all of both, mixing only until they are just combined.
  • Spoon the batter into the prepared pan and level it off.
  • Bake for about 50 minutes, until a skewer poked into the centre comes out clean.
  • Leave the cake in the pan for about 20 minutes, then turn it out onto a wire rack to cool completely.
  • Mix the cream, cream of coconut and coconut flavouring together.
  • Stir it into the icing sugar until fully combined. A teaspoon of warm water will loosen the mixture to a drizzling consistency.
  • Gently spoon the icing over the cake, allowing some to run down the sides.
  • Sprinkle the toasted coconut over the icing and leave it to set up before serving.

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