Almond Coconut Coffee Cake
A deliciously moist cake with a hint of almond and coconut. Perfect for coffee breaks or indulgent mornings.
Ingredients
For the Cake:
- All-purpose flour: 1 ½ cups
- Baking powder: 1 ½ teaspoons
- Baking soda: ½ teaspoon
- Sugar: ¾ cup
- Salt: ¼ teaspoon
- Unsalted butter softened: ½ cup
- Eggs: 2 large
- Coconut milk: ½ cup
- Almond extract: 1 teaspoon
- Ground almonds: ½ cup
- Shredded coconut: ½ cup
For the Topping:
- Brown sugar: ¼ cup
- Coconut flakes: ¼ cup
- Sliced almonds: ¼ cup
Instructions
Prepare the Cake:
- Preheat the oven to 350°F (175°C). Grease your cake pan.
- In a bowl, whisk flour, baking powder, baking soda, sugar, and salt.
- Beat butter and eggs until smooth.
- Add coconut milk, almond extract, and mix well.
- Gradually add the dry ingredients, stirring until combined.
- Fold in ground almonds and shredded coconut.
- Make the Topping:
- In a small bowl, mix brown sugar, coconut flakes, and sliced almonds.
- Sprinkle the topping evenly over the batter.
Bake:
- Bake for 45 minutes or until a toothpick comes out clean.
- Cool the cake in the pan for 10 minutes, then transfer to a wire rack.
Notes
Nutritional Information (Per Serving)
- Calories: 310
- Total Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
Vitamins and Minerals
- Vitamin A: 6%
- Calcium: 6%
- Iron: 7%
- Vitamin C: 3%
- Magnesium: 5%
Additional Notes/Tips to Enhance the Flavor for the Recipe
- Add a handful of dark chocolate chips for a fun twist.
- Top with a light drizzle of honey for added sweetness.
- Let the cake cool completely before slicing for cleaner cuts.