Coconut Almond Loaf Cake

This Coconut Almond Loaf Cake is one of my favorite recipes on TCP. It doesn't look like much, but it is SO good. It's a quick recipe to prepare, and the cake is crazy moist, even though you feel like it will be dry. It's really just a simple almond loaf cake flavored with coconut...yet also so much more!

The addition of the almond flour in the cake makes the crumb texture more open, yet it stays so soft and buttery. And my favorite part? - the edges! This cake caramelizes so nicely along the edges of the pan to create an extra layer of flavor and texture that compliments the soft loaf perfectly.

Finally, I love the extra textural component of the whipped cream, which also makes it feel a bit more special. Feel free to omit the topping completely and enjoy this warm out of the oven for breakfast, though. I promise, you won't regret it!

If you're looking for another simple loaf cake, try my orange poppyseed loaf.

• Unsalted butter. Must be at room temperature, be sure it's not too soft.
• Granulated sugar.
• Large eggs. Must be at room temperature and whisked before adding to the batter.
• Vanilla paste or extract.
• Coconut extract.
• All-purpose flour. Only a small amount is needed, there is more almond flour in this recipe than AP flour.
• Baking powder.
• Kosher salt.
• Almond flour. Finely ground almond flour. See the next section for how to make your own, if you'd like.
• Heavy whipping cream. For the topping. Coconut cream can also be used, but omit the coconut extract in the topping if you go this route. Continue reading for how to use coconut cream.
• Powdered sugar. To sweeten the topping slightly.
• Shredded coconut. The sweet kind, and toast it up!

Add 1 ½ cups blanched almonds (slivered or whole) to a high speed blender or food processor and blitz until a fine powder is developed. This will only take about 30 seconds - stop every 5 seconds or so and slap the sides to loosen any clumpy pieces.

If it starts to turn into a paste, it's been over processed. If that happens, just keep going until it's a true almond butter and enjoy it that way, instead.

STEP 1: Grease or line a loaf pan with a parchment paper sling. Watch my parchment paper tips video to see what this looks like.

STEP 2: Whisk together the dry ingredients.

STEP 3: Cream the butter and sugar for a full two minutes. In a steady stream, add the whisked eggs and extracts while the mixer is running.

Chef's Note: Once the eggs are incorporated, the mixture will look curdled - this is normal! After the dry ingredients are added, it will come back together.

STEP 4: Add in the flour and mix, then fold in the almond flour by hand.

Add the batter to the prepared loaf pan and bake for 35-45 minutes. Start checking for doneness at 35 minutes.

Pro tip: Check for doneness without removing the loaf from the oven, if possible, and don't slam the oven door while checking. This can cause the loaf to fall.

STEP 5: Transfer the pan to a wire rack to cool completely before frosting. You can eat it while it's still warm, though, if you want to omit the topping.

The coconut whipped cream in the recipe calls for a standard heavy whipping cream with coconut extract added. If preferred, you can also make this with actual coconut cream. To do this, place a can of coconut milk (or straight coconut cream) in the fridge overnight. It needs to be completely cold.

Remove from the fridge and spoon out only the cream, leaving the liquid behind. Whip the coconut cream in a stand mixer with the whisk attachment (or with a handheld mixer) until light and fluffy. Add the powdered sugar and whisk until combined.

Omit the coconut extract if using coconut cream. For a more detailed description of how to do this, check out this post by Minimalist Baker.

It's best to store the loaf without the whipped cream. To do so, cover it and store at room temperature for up to 5 days.

If storing with the whipped cream topping, cover and store in the fridge for up to 3 days.

To freeze, wrap the baked and cooled loaf tightly in plastic wrap, then foil, and add to a zip top bag. Freeze for up to two months. Unwrap completely and thaw at room temperature.

Almond flour adds extra flavor and texture to the cake, giving it a slightly more open crumb.

I certainly think they do in this cake! You could also use any type of citrus extract if you aren't a fan of the coconut.

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• Orange Poppy Seed Bundt Cake

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