I have a tendency to take photos of recipes on my phone — why, you ask?
If I see a recipe in a magazine or a friend’s cookbook that I want to try, I’ll take a snap. It’s also handy when I’m out shopping and think, “Oh, I should make that,” because the ingredients list is right there in my camera roll.
This almond and coconut cake was one of those saved snaps — and I'm glad I finally tried it. The result? A rich, buttery, moist cake that's ridiculously easy to make and totally worth it. I even mailed a printed copy of this recipe to my aunt using The Letter Pilot — such an easy way to share recipes through the mail.
Moist Almond & Coconut Cake Recipe (One-Bowl)
Inspired by a recipe I saw years ago, I re-worked it into a one-bowl method that's buttery, moist, and simpler for busy weeknights.
Prep Time: 15 mins | Cook Time: 40 mins | Total Time: 55 mins | Servings: 10
Nutrition (per slice): Calories: 420 | Fat: 28g | Carbs: 35g | Sugar: 28g | Fiber: 3g | Protein: 8g
Ingredients
- 180g almond meal (also called almond flour)
- 60g desiccated coconut
- 1/4 tsp salt
- 250g caster sugar
- 4 eggs
- 1 1/2 tsp vanilla extract
- 200g unsalted butter, melted and cooled
- 2–4 tbsp flaked almonds
Instructions
1. Prep the Pan
Preheat oven to 180°C.
Butter and line a 23cm springform tin with baking paper and dust lightly with flour.
2. Make the Batter
In a large bowl, whisk together almond meal, coconut, salt, and sugar to break up lumps.
In a separate bowl, whisk the eggs and vanilla. Add melted butter and mix well.
Combine wet and dry ingredients — it will be a loose batter. This batter reminds me of our ANZAC Cupcakes, but with a nutty twist.
3. Bake
Pour into the prepared tin and sprinkle the top with almond flakes for crunch.
Bake for about 40 minutes or until the cake feels firm yet springy when touched.
4. Cool + Serve
Cool completely in the tin. Serve with a generous spoonful of double cream, or pair with our Maple Bacon Cupcakes for a sweet-salty combo.
❓ Frequently Asked Questions
Is this cake gluten-free? Yes! This almond coconut cake is naturally gluten-free as it uses almond meal instead of wheat flour, making it perfect for gluten-sensitive guests.
Can I make this cake dairy-free? You can substitute the butter with coconut oil (melted and cooled) for a dairy-free version, though the texture will be slightly different.
How long does this cake keep? This cake keeps really well in the fridge for up to 5 days and actually gets even better the next day as the flavors develop. Want to share it with friends? Print & mail the recipe card using The Letter Pilot.
This cake keeps really well in the fridge and gets even better the next day.
Enjoy! 💛