Almond Coconut 3 Layer Cake with Coconut Frosting

Indulge in pure tropical decadence with this Almond Coconut 3 Layer Cake with Coconut Frosting, a stunning dessert that blends nutty almond flavors with the creamy richness of coconut. Moist and fluffy layers are infused with toasted almonds, sweetened coconut flakes, and a hint of almond extract, creating a symphony of textures and tastes. Each layer is generously slathered with velvety cream cheese coconut frosting, then finished with a delicate sprinkling of shredded coconut for a picture-perfect garnish. Perfectly balanced between sweet and nutty, this elegant cake is ideal for celebrations, brunch gatherings, or anyone craving a show-stopping homemade treat. With a prep time of just 30 minutes, it’s easier than you think to bake a slice of paradise!

Nutriscore Rating: 39/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 12

Ingredients

• 3 cups all-purpose flour
• 2.5 teaspoons baking powder
• 0.5 teaspoons salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 pieces large eggs
• 2 teaspoons vanilla extract
• 1.5 teaspoons almond extract
• 1.25 cups unsweetened coconut milk
• 1 cup shredded sweetened coconut
• 0.5 cup sliced almonds, toasted
• 8 ounces cream cheese, softened
• 3.5 cups powdered sugar
• 1 teaspoon coconut extract
• 2 tablespoons heavy cream
• 1 cup unsweetened shredded coconut (for garnish)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.

Step 2

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

Step 3

In a large mixing bowl, cream the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3 minutes.

Step 4

Add the eggs one at a time, beating well after each addition. Mix in the vanilla and almond extracts.

Step 5

On low speed, alternately add the flour mixture and coconut milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.

Step 6

Fold in the shredded sweetened coconut and toasted sliced almonds gently using a spatula.

Step 7

Divide the batter evenly among the prepared cake pans. Smooth the tops using a spatula.

Step 8

Bake in the preheated oven for 25–28 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Step 9

Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer the cakes to a wire rack to cool completely.

Step 10

To make the frosting, beat the softened cream cheese and powdered sugar together in a large bowl until smooth. Mix in the coconut extract and heavy cream until fully incorporated.

Step 11

Place the first cake layer on a serving plate or cake stand. Spread a generous layer of frosting on top. Repeat with the second cake layer, more frosting, and then the third cake layer.

Step 12

Frost the sides and top of the cake with the remaining frosting. Smooth the surface evenly using an offset spatula.

Step 13

Press the unsweetened shredded coconut onto the sides and sprinkle some on top of the cake for garnish.

Step 14

Refrigerate the cake for at least 30 minutes before serving to allow the flavors to meld and the frosting to set.

Step 15

Slice and enjoy your Almond Coconut 3 Layer Cake with Coconut Frosting!

Nutrition Facts

Serving size	2633.7 grams (2633.7g)

Amount per serving	% Daily Value*
Calories	9776

Total Fat 471.40g	604%
Saturated Fat 303.70g	1518%
Polyunsaturated Fat 0.00g
Cholesterol 1542mg	514%
Sodium 3560mg	155%
Total Carbohydrate 1331.30g	484%
Dietary Fiber 52.50g	188%
Total Sugars 948.90g
Protein 106.10g	212%

Vitamin D 160IU	800%
Calcium 1247mg	96%
Iron 29mg	161%
Potassium 2508mg	53%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.5%

Protein: 4.2%

Carbs: 53.3%