Description
Coconut Almond Spice Cake is a moist, nutty, and warmly spiced dessert made with almond flour, toasted coconut, and crunchy almonds. With hints of cinnamon, ginger, and nutmeg, this easy cake is perfect for cozy afternoons or special occasions. Serve it with tea or coffee for a comforting treat!
Ingredients
For the Cake:
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200g (1½ cups) almond flour
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100g (¾ cup) shredded toasted coconut flakes
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1½ tsp baking powder
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¼ tsp salt
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1 tsp ground cinnamon
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½ tsp ground ginger
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¼ tsp ground nutmeg
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115g (½ cup) unsalted butter, softened
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100g (½ cup) brown sugar, packed
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2 large eggs
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1 tsp vanilla extract
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120ml (½ cup) coconut milk or whole milk
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60g (½ cup) chopped toasted almonds
For the Optional Glaze:
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100g (¾ cup) powdered sugar
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1–2 tbsp coconut milk or cream
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½ tsp vanilla extract
Instructions
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Preheat the Oven – Set your oven to 175°C (350°F). Grease an 8-inch round cake pan and line it with parchment paper
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Prepare the Dry Ingredients – In a medium bowl, whisk together almond flour, toasted coconut flakes, baking powder, salt, cinnamon, ginger, and nutmeg
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Cream the Butter & Sugar – In a large bowl, beat the butter and brown sugar until light and fluffy
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Add Eggs & Vanilla – Mix in the eggs, one at a time, followed by the vanilla extract
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Combine Wet & Dry Ingredients – Gradually add the dry ingredients, alternating with the coconut milk, mixing until just combined
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Fold in the Toasted Almonds – Gently stir in the chopped toasted almonds
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Bake the Cake – Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean
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Cool & Glaze (Optional) – Let the cake cool for 10 minutes, then transfer to a wire rack. If using, whisk together the glaze ingredients and drizzle over the cooled cake
Notes
Toasted coconut adds extra flavor—don’t skip this step!
Don’t overmix the batter; it helps keep the cake light and tender
If using sweetened coconut, reduce the sugar slightly
For a dairy-free version, replace butter with coconut oil and use coconut milk
Store at room temperature for 2 days, in the fridge for up to 5 days, or freeze for up to 2 months
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: International