Pure almond extract, pure coconut extract, sour cream, and whole milk help to create a soft and flavor-packed almond coconut layer cake.
It’s the first day of spring, and I couldn’t think of a better cake to make than this gorgeous almond coconut layer cake. Bursting with pure almond extract in every single layer of cake, it is frosted with a smooth vanilla buttercream, which can absolutely be made coconut, and topped with sweetened toasted coconut flakes. Add some festive spring flowers for the perfect gathering cake, and get ready to enjoy these wonderful flavors coming together. Let’s make it.
What you’ll need to make this almond coconut layer cake:
Salted butter
Granulated sugar
Large eggs
Sour cream
Pure vanilla extract
Pure almond extract
All purpose flour
Baking powder
Salt
Whole milk
Powdered sugar
The Cake
I’ve heard it asked, can you use almond and vanilla extract together? The answer is a resounding and wholehearted yes! Combining these two wonderful extracts deepens the flavor of your baked goods, and that is exactly what we did in this layer cake. This fabulously moist and perfect three layer cake is an offshoot of a few of my staple cakes. My philosophy behind recipe developing has long been to find a good base and stick with it. This perfect cake ratio is made of wonderful whole ingredients, no artificial flavor, and is supremely moist.
Use a hand mixer or standing mixer to beat the softened butter and sugar together until fluffy and light, about thirty seconds. Add the eggs, both extracts, and sour cream, and beat until fully incorporated and light, another thirty seconds. Beat in the dry ingredients: flour, salt, and baking powder. Finally, add the whole milk. Beat together on low until incorporated, scraping the sides, until no unmixed batter remains, about thirty additional seconds
Pour into the prepared pans {about 1 heaping cup batter per 6” pan, about 2 cups per 8” pan}, and bake for 25 to 30 minutes, or until the tops spring back slightly when pressed and an inserted toothpick comes out clean.
Let the cakes cool in pans on a wire racks for at least 15 minutes, then flip each pan over onto the rack and tap gently. Lift the pan slightly. The cake should slide right out. Freeze for 20 minutes, or until solid to make frosting easier.
The Buttercream
I frosted this almond cake with my classic vanilla American buttercream. The best vanilla buttercream, in my opinion, is made of three simple ingredients: salted butter, powdered sugar, and pure vanilla extract. My ratio for the ideal buttercream frosting is one part butter to two parts powdered sugar, and then any additional flavors you would like to add. This is what I have used for quite some time, and it results in a beautifully buttery and not-too-sweet frosting. It is deal for topping anything from cakes to cookies to brownies.
Add the softened butter to your standing mixer and beat for about 30 seconds. Add the remaining ingredients and mix on low to start {You don’t want your sugar flying everywhere! }, and then on medium for a minute or so. Do not overbeat, or frosting will become too airy and fluffy. Its buttercream is not too dense and not too fluffy, the perfect consistency for a soft layer cake.
You can also add coconut extract to this frosting for a wonderful coconut buttercream. Simply add 2 teaspoons of pure coconut extract to your bowl with the other ingredients, and proceed with the instructions.
Toasting the Coconut Flakes + Assembly
It is super easy to toast coconut flakes, and I’m here to tell you how to do that. Now I used sweetened coconut flakes on this cake because it is what I had on hand, and I enjoyed the added sweetness that the toasted flakes brought to the cake overall. If you would like a slightly less sweet yet wonderfully toasted coconut exterior, you can use unsweetened coconut flakes in place of the sweetened ones.
Begin by placing a small to medium sauce pan on the stovetop on medium to high heat. Add your one cup of coconut flakes, and gently toss with a small whisk or a fork for the next 2 to 3 minutes or until they are golden brown.
You will want to be cautious and keep an eye on the flakes, so they do not brown too quickly and end up burning. Remove the toasted flakes from the stovetop, and pour them onto a small baking sheet. You can pop them into the freezer for 1 to 2 minutes so they cool quicker, this is completely fine to do.
To assemble the cake, Place one layer on a serving dish and pipe or spread frosting on that layer. Repeat with the second layer of cake, and then top with the final cake layer. This layer should be flipped upside down so the smooth bottom is out making the cake flatter on top and easier to frost.
Frost the cake with the remaining buttercream and decorate with toasted coconut and fresh florals.
Refrigerate any leftovers for up to four days, ensuring that you cover any cut portions of cake so they do not dry out.
Dietary Substitutions
I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.
As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy.
Bob’s Red Mill 1:1 Gluten Free Baking Flour is a wonderful all-purpose sub, and it’s cup for cup, so use the same measurements as you would all-purpose flour.
Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change.
Kite Hill makes a dairy free sour cream for those wanting to recreate the topping without dairy.
Silk Plant Based Half and Half Alternative is a great alternative to dairy based cream.
If you loved this recipe, I’d be so grateful for you to leave a 5 star rating + review.
Tag @heathershomebakery on Instagram if you upload a pic too, because I want to see your creations.
Lastly, post this recipe to any of your boards by tapping the Pinterest icon and clicking on your favorite photo. Save and enjoy!
XO,
Heather
PS- if you enjoy coconut, you simply must try my Coconut Cream Pie! It is super simple and packed with coconut flavor.
Almond Coconut Layer Cake
Ingredients
For the Almond Layer Cake:
- ½ Cup Salted Butter, softened to room temperature
- 1 ¼ Cups Granulated Sugar
- 1 Large Egg + 1 Large Egg Yolk
- ⅓ Cup Sour Cream
- 1 Tablespoon Pure Vanilla Extract
- 1 Tablespoon Pure Almond Extract
- 1 ¾ Cups All Purpose Flour
- 2 Teaspoons Baking Powder
- ½ Teaspoon Salt
- ¾ Cup Whole or 2% Milk
For the Vanilla Buttercream:
- 3 Sticks, 1 ½ Cups Salted Butter, softened to room temperature
- 3 Cups Powdered Sugar
- 2 Teaspoons Pure Vanilla Extract
- Splash Of Heavy Cream, optional
Topping:
- 1 Cup Sweetened Coconut Flakes, toasted
Instructions
- Preheat the oven to 350°F. Prepare three 6 or two 8-inch round pans by greasing them thoroughly with butter and flouring them well {sprinkle a little flour over them, tilt and shake to distribute evenly, then tap out the excess over the sink}. Alternatively, you can spray them with Pam a pure olive oil spray, which is my preference. Line the sprayed pans with parchment to prevent any bottom sticking.
- For the cake:Use a hand mixer or standing mixer to beat the softened butter and sugar together until fluffy and light, about thirty seconds. Add the eggs, both extracts, and sour cream, and beat until fully incorporated and light, another thirty seconds. Beat in the dry ingredients: flour, salt, and baking powder. Finally, add the whole milk. Beat together on low until incorporated, scraping the sides, until no unmixed batter remains, about thirty seconds
- Pour into the prepared pans {about 1 heaping cup batter per 6” pan, about 2 cups per 8” pan}, and bake for 25 to 30 minutes, or until the tops spring back slightly when pressed.Let cool in pans on wire racks for at least 15 minutes, then flip each pan over onto the rack and tap gently all over. Lift the pan slightly. The cake should slide right out. Freeze for 20 minutes, or until solid to make frosting easier.
- For the buttercream: Add butter to your standing mixer and beat for about 30 seconds. Add remaining ingredients and mix on medium for a minute or so. Do not overbeat, or frosting will become too airy and fluffy. I don’t use the heavy cream, but if you butter isn’t soft enough, you might need to add a splash to soften it a bit. I always use butter that has been left out overnight. (My rule of thumb: the butter should be soft enough for some to stick to the wrapper when you dump it into your bowl). If you prefer to have coconut buttercream, add 2 tablespoons pure coconut extract to the bowl and continue as instructed.
- For the toasted coconut topping: If you would like a slightly less sweet yet wonderfully toasted coconut exterior, you can use unsweetened coconut flakes in place of the sweetened ones. Begin by placing a small to medium sauce pan on the stovetop on medium to high heat. Add your one cup of coconut flakes, and gently toss with a small whisk or a fork for the next 2 to 3 minutes or until they are golden brown. You will want to be cautious and keep an eye on the flakes, so they do not brown too quickly and end up burning. Remove the toasted flakes from the stovetop, and pour them onto a small baking sheet. You can pop them into the freezer for 1 to 2 minutes so they cool quicker, this is completely fine to do.
- To assemble the cake: Place one cake on a serving dish and pipe or spread frosting on that layer. Repeat with the second layer of cake, and then top with the final cake layer. This layer should be flipped upside down so the smooth bottom is out making the cake flatter on top and easier to frost. Frost the cake with the remaining buttercream and decorate with toasted coconut and fresh florals. Refrigerate any leftovers for up to four days, ensuring that you cover any cut portions of cake so they do not dry out. Enjoy!
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