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This burnt almond coconut cake is a bakery-worthy celebration cake that’s rich, moist, and packed with texture. It’s made with shredded coconut and almond extract for a subtly sweet base, layered with a fluffy almond cream cheese frosting, and finished with a crunchy topping of caramelized almonds and toasted coconut flakes. It’s festive, crowd-pleasing, and surprisingly doable to make at home.
Whether you’re making this for a birthday, dinner party, Easter, or just because – it’s one of those cakes that’ll make people ask for the recipe!
Table of Contents
Chef tips
- Divide the batter evenly: Weigh your mixing bowl before and after the batter is made, then divide the total batter weight by two. I measured about 944g per pan for even layers.
- Milk + lemon juice: Buttermilk is great for cakes, but I rarely it on hand so I make a quick substitute: milk + 1 tablespoon lemon juice and let it sit for 5 minutes. It works really well.
- Be mindful of salt quantity if you’re not using Kosher salt – If you’re not using kosher salt, cut the salt quantity by half.
- Frosting temperature and texture: This cream cheese frosting is best when made and used the same day. If you need to make it ahead, store in the fridge and re-whip before using.
- Storage: Store the frosted cake in the fridge for up to 2 days before serving. For extras, freeze individual slices in airtight containers.
- Use metric units for the cake itself (not as needed for the icing and caramelized almonds) – It’s far more accurate than using cups and spoons. Getting the right ratio of wet to dry ingredients makes a big difference in texture, moisture, and consistency.
Ingredient notes
Coconut Cake Notes
All-purpose flour – Provides the structure for the cake. Stick with all-purpose—don’t substitute with cake or bread flour for this recipe.
Unsweetened shredded coconut – Adds texture and coconut flavor throughout the cake. Be sure to use unsweetened—sweetened coconut can make the cake overly moist and too sweet. Some gets used in the cake batter itself, and some is used for decoration.
Baking powder – Leavening agent to help the cake rise.
Kosher salt – Balances out the sweetness. If using iodized or fine sea salt, use less.
Whole milk + lemon juice – A DIY buttermilk alternative. Let sit for 5 minutes before using to activate. If you already have buttermilk, you can use that instead and skip the lemon juice.
Neutral oil – Keeps the crumb moist without adding flavor. Avocado oil or canola oil both work well here.
Almond extract – Key to the signature flavor of this cake. If you’re not a fan of almond extract, substitute with vanilla extract instead.
Unsalted butter – Make sure it’s at room temperature so it creams properly with the sugar. This step is key for creating a light, fluffy texture.
Granulated sugar – Sweetens the cake and helps in browning. You can substitute with organic cane sugar if needed, though it may slightly darken the crumb.
Eggs – Provide structure and richness. Don’t substitute for the best results.
Frosting Notes
Butter + cream cheese – Both should be at room temperature for a smooth, creamy texture. Cold butter or cream cheese will make the frosting lumpy.
Powdered sugar – Adds sweetness and helps create structure in the frosting. Do not substitute with granulated sugar.
Almond extract – Gives the frosting that signature flavor. Can be swapped with vanilla extract if preferred.
Kosher salt – Enhances the overall flavor of the frosting. Use less if using table salt.
Caramelized Almond Notes
Sliced almonds – These candy easily and create great crunch. You can use slivered almonds, but they’ll take longer to toast.
Granulated sugar + water – This is your quick caramel base. Use a heat resistant spatula, as the temperature of sugar needs to get very high to dissolve and caramelize. Also be careful to touching the caramel when bubbly – it gets super hot!
Butter – Added at the end to make the caramel smoother and help coat the nuts more evenly.
FAQ
Can I make this cake ahead of time? – Yes! You can bake the cake layers the day before. Let them cool, then wrap tightly and store at room temperature. The frosting is best made the same day, but can be stored in the fridge for up to a week—just bring to room temp and re-whip before using.
How do I divide the batter evenly? – Use a digital scale to weigh the total batter and divide it exactly in half between two pans. This ensures even layers and even baking.
What’s the best way to store leftovers? – Store the frosted cake in the fridge for up to 2 days. For longer storage, freeze individual cake slices in airtight containers. I love to freeze little 3 cup Tupperware containers and defrost one when I want a sweet treat to snack on throughout the week!
Can I use sweetened coconut instead? – No—sweetened coconut will throw off the texture and sweetness of the cake. Unsweetened is a must here.
Do I really need almond extract? – Almond extract gives the cake its signature flavor. If you’re sensitive to it, you can reduce the amount or replace it with vanilla, but it will shift the overall taste.
Burnt Almond Coconut Cake
Ingredients
Coconut cake
- 360 g all-purpose flour, 2½ cups
- 254 g unsweetened shredded coconut, about 2½ cups
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 350 g whole milk, 1½ cups
- 10 g lemon juice, about ¼ lemon, juiced
- 126 g neutral oil, 1 cup avocado or canola
- 1 teaspoon almond extract
- 226 g unsalted butter, room temp (8 oz)
- 450 g granulated sugar, 2 cups
- 4 large eggs
- 1 cup unsweetened coconut flakes, for decorating
Almond cream cheese frosting
- 8 ounces unsalted butter, room temp
- 8 ounces cream cheese, room temp, cut into 1” chunks
- 2 cups powdered sugar
- 1 teaspoon almond extract
- ½ teaspoon kosher salt
Caramelized almonds
- 150 g sliced almonds, 1½ cups
- 2 tablespoons water
- 100 g granulated sugar, ½ cup
- ½ teaspoon kosher salt
- 14 g unsalted butter, 1 tablespoon
Instructions
For the Coconut Cake
Step 1: Prep the cake pans
- Preheat the oven to 325°F (163°C). Line two 9-inch cake pans with parchment and lightly brush with oil.
Step 2: Mix dry ingredients
- In a medium bowl, whisk together the flour, shredded coconut, baking powder, and salt.
Step 3: Mix wet ingredients
- In a separate bowl, combine milk and lemon juice. Let sit for 5 minutes. Then whisk in oil and almond extract.
Step 4: Cream butter and sugar
- Using a stand mixer or hand mixer, beat butter and sugar together for 4–5 minutes until very fluffy. Scrape down the bowl, then add eggs one at a time, beating well after each addition. Continue beating for 2–3 minutes until fully incorporated.
Step 5: Combine
- With the mixer on low, add half of the flour mixture, then the wet ingredients, then the remaining flour. Mix just until combined—don’t overmix.
Step 6: Bake
- Divide the batter evenly between the prepared pans (about 944g each). Smooth the tops and bake for 30–35 minutes, or until the cakes are golden at the edges and spring back when touched.
Step 7: Cool completely
- Cool the cakes in the pans or on a wire rack for at least 1 hour before frosting.
Almond frosting
Step 1: Whip the butter
- Beat butter for 5–7 minutes on medium-high speed until light and fluffy.
Step 2: Add cream cheese
- Add cream cheese one piece at a time, beating for another 2–3 minutes until smooth.
Step 3: Add sugar and almond
- Add powdered sugar, almond extract, and salt. Beat for 3–4 minutes until the frosting is fluffy and spreadable.
Caramelized almonds
Step 1: Toast the almonds
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment. Spread sliced almonds in an even layer and toast for 8–10 minutes until light golden brown.
Step 2: Make the caramel
- In a small pan, combine water, sugar, and salt. Stir until sugar dissolves and mixture starts to bubble. Cook over medium-high heat for 3–4 minutes until golden.
Step 3: Coat the almonds
- Remove from heat, add the toasted almonds, and stir to coat. Add the butter and stir again. Spread onto parchment and let cool completely. Once hardened, break into pieces or chop roughly.
To assemble
Step 1: Fill and stack
- Place one cake layer on a serving plate. Spread ½–¾ cup of frosting evenly over the top. Add the second cake layer, flat side up.
Step 2: Crumb coat and chill
- Spread a thin layer of frosting all over the cake. Chill in the fridge for 30–60 minutes.
Step 3: Final frost and decorate
- Frost the entire cake with the remaining frosting.
- Pat toasted coconut flakes onto the sides and top. Finish with a generous sprinkle of caramelized almonds.
