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The pairing of coconut and almond is not a modern culinary innovation; rather, it has roots that trace back through various cuisines around the world. Coconut has long been celebrated in tropical regions, particularly in Southeast Asia, where it is a staple ingredient in many traditional dishes and desserts. The versatility of coconut—ranging from its creamy milk to its chewy shreds—offers a unique texture and flavor profile that enhances any recipe.

Coconut Almond Cake

Indulge in the tropical delight of Coconut Almond Cake, a perfect blend of sweet coconut and nutty almond flavors. This easy recipe combines quality ingredients like almond flour and unsweetened coconut to create a moist, fluffy treat ideal for any occasion. With nutritional benefits, including healthy fats and antioxidants, this cake allows for guilt-free indulgence. Whether it’s a celebration or a cozy evening at home, this cake is sure to impress and transport you to paradise.
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Ingredients
  

1 ½ cups all-purpose flour

1 cup granulated sugar

½ cup unsweetened shredded coconut

½ cup almond flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup unsalted butter, softened

2 large eggs

1 teaspoon vanilla extract

½ cup coconut milk

½ cup sliced almonds (for topping)

Powdered sugar (for dusting)

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.

    In a large mixing bowl, whisk together the all-purpose flour, almond flour, sugar, shredded coconut, baking powder, baking soda, and salt until well combined.

      In another bowl, cream the softened butter using a hand mixer or stand mixer until light and fluffy. Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

        Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk. Begin and end with the dry ingredients, mixing until just combined; do not overmix.

          Pour the batter into the prepared cake pan and smooth the top with a spatula. Sprinkle the sliced almonds evenly over the top.

            Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.

              Once baked, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

                Once cooled, dust the top with powdered sugar for a beautiful finish.

                  Prep Time: 15 minutes | Total Time: 1 hour (including baking and cooling) | Servings: 8 slices