This Low-Sugar Coconut Almond Cake has no season. As a matter of fact, I love cake recipes that are seasonless. Consequently, you can serve them at any time of the year. Yes to cakes that are not seasonal produce dependent! We all need a few of those dessert ideas in our recipe arsenals. This is a great one and low-sugar to boot.
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This Low-Sugar Coconut Almond Cake recipe contains only 3 tablespoons of sugar. However, the one cup of sweetened shredded coconut adds significant sweetness to the recipe. If you want to cut the sugar content even lower, use unsweetened shredded coconut. Alternatively, add a few more tablespoons of powdered sugar to the cream cheese frosting
Blanched almond sticks in the batter add more crunch and flavor to this Low-Sugar Coconut Almond Cake. The cream cheese frosting laced with bright lemon zest contributes a bit of sweet-sour to the overall taste.
I love the way the almonds pair with the coconut in this Low-Sugar Coconut Almond Cake. However, use raw walnuts, pistachios or even sunflower seeds if you are almond-adverse. If you only have almonds with the skins on, here are simple instructions on how to blanch them.
The batter is extremely thick so the bake time is about 1 hour. The resuly is a dense, moist cake with a thick crunchy crust. Additionally, you need to leave the cake in the pan at least 10 minutes before removing it. Also, let it cool completely before smearing the frosting on top.
You can certainly serve this Low-Sugar Coconut Almond Cake for dessert. However, it also makes a nice table treat for breakfast or bunch. The cake is also a lovely companion to a coffee or tea break.
Low-Sugar Coconut Almond Cake
Ingredients
- Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1 cup sweetened shredded coconut
- 1 +1/2 teaspoons Baking powder
- 1/4 teaspoon salt
- 2/3 cup unsalted butter room temperature
- 3 tablespoons white granulated sugar
- 1 teaspoon pure vanilla extract
- 3 eggs
- 1/2 cup coconut milk
- 1 +1/3 cup blanched almond sticks
For the frosting:
- 8 oz cream cheese
- 1/2 cup powdered sugar
- 1 teaspoon freshly grated lemon zest
- 2 tablespoons sweetened shredded coconut
- 2 tablespoons blanched almond sticks
Instructions
Make the Cake:
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Preheat oven to 350 degrees F. Grease a 5” x 9” loaf pan.
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In a separate bowl, whisk together the flour, coconut, baking powder and salt. Set aside.
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Beat the butter and sugar until creamy, about 2 minutes.
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Add the vanilla.
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Add the eggs one at a time, making sure each is throughly combined before adding the next.
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Add the dry ingredients in thirds, alternating with the coconut milk.
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Mix in the almonds.
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Transfer the batter to the prepared pan. The batter will be dense. Use a rubber spatula to prep it evenly into the pan.
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Place in oven and bake for 40 minutes. Removed from oven and let stand 10 minutes.
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Transfer the cake to a cooling rack.
Make the Frosting:
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Beat the cream cheese and powdered sugar together until combined.
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Beat in the lemon zest.
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When the cake has cooled completely, spread the cream cheese frosting over the top.
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Scatter the coconut and chopped almonds over the top. Slice and serve.
Like this Low-Sugar Coconut Almond Cake? Try some of these other lovely sweet and savory loaf cake recipes:
