The first time I made this Almond Coconut Cake, it was for my best friend’s birthday. She adores anything that tastes like a Raffaello truffle, and I was determined to create that magic in cake form. I remember the moment the scent of toasting coconut and almond first hit me—my entire kitchen transformed into a sweet, nutty paradise that felt both luxurious and comforting. That warm, golden aroma, followed by the pure joy on her face with the first bite, cemented this as my go-to celebration cake. It’s more than a dessert; it’s a slice of creamy, dreamy, textural heaven that never fails to impress and delight everyone I share it with.
Ingredients
- 2 cups (250g) all-purpose flour
- 1 cup (200g) granulated sugar
- ½ cup (113g) unsalted butter, softened
- 1 cup (240ml) whole milk, at room temperature
- 3 large eggs, at room temperature
- ½ cup (120ml) neutral oil (like vegetable or canola)
- 2 teaspoons baking powder
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract (do not skip this!)
- ¼ teaspoon salt
- 1 ½ cups (150g) finely shredded, unsweetened coconut, plus more for decorating
- 1 cup (120g) almond flour
For the Frosting & Filling:
- 1 ½ cups (340g) unsalted butter, softened
- 3 cups (360g) powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract
- ⅓ cup (80ml) heavy cream or coconut cream
- 1 cup (240ml) store-bought or homemade coconut pastry cream or thick vanilla pudding
For Decoration:
- Whole almonds, toasted
- Flaked or shredded coconut
Let’s talk ingredients, because choices here make a huge difference. I’ve tested this cake three times, and using room temperature eggs and milk is non-negotiable for a perfectly even, tender crumb—it makes the batter emulsify like a dream. That half teaspoon of almond extract? It’s the secret whisper that screams “Raffaello!” so please don’t omit it. For the coconut, I insist on finely shredded, unsweetened coconut for the cake batter; it integrates better and doesn’t make the texture stringy. For the decorative outer coating, sweetened flaked coconut gives a beautiful, snowy look.(See the next page below to continue…)