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Low-Sugar Coconut Almond Cake

Course Dessert
Cuisine American
Keyword Coconut Almond Cake
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12 Slices
Author Lora Wiley-Lennartz

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:

  1. Preheat oven to 350 degrees F. Grease a 5” x 9” loaf pan.
  2. In a separate bowl, whisk together the flour, coconut, baking powder and salt. Set aside.
  3. Beat the butter and sugar until creamy, about 2 minutes.
  4. Add the vanilla.
  5. Add the eggs one at a time, making sure each is throughly combined before adding the next.
  6. Add the dry ingredients in thirds, alternating with the coconut milk.
  7. Mix in the almonds.
  8. Transfer the batter to the prepared pan. The batter will be dense. Use a rubber spatula to prep it evenly into the pan.
    Low-Sugar Coconut Almond Cake
  9. Place in oven and bake for 40 minutes. Removed from oven and let stand 10 minutes.
  10. Transfer the cake to a cooling rack.

Make the Frosting:

  1. Beat the cream cheese and powdered sugar together until combined.
  2. Beat in the lemon zest.
  3. When the cake has cooled completely, spread the cream cheese frosting over the top.
    Low-Sugar Coconut Almond Cake
  4. Scatter the coconut and chopped almonds over the top. Slice and serve.