Recipes Desserts Nut Dessert Recipes Almond Dessert Recipes Coconut-Almond White Cake Be the first to rate & review! 0 Photos This is a combination of a coconut cake with coconut creme, milk, and almonds for amazing flavor! Recipe by Jlunsford Published on June 19, 2020 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Prep Time: 30 mins Cook Time: 30 mins Additional Time: 10 mins Total Time: 1 hr 10 mins Servings: 16 Yield: 1 cake Jump to Nutrition Facts Ingredients Cake: 1 ¼ cups sifted cake flour 1 tablespoon sifted cake flour 2 teaspoons baking powder ¼ teaspoon salt 3 egg whites ⅔ cup white sugar 1 tablespoon white sugar ⅓ cup unsalted butter 1 teaspoon unsalted butter ⅓ cup sweetened coconut milk 2 tablespoons sweetened coconut milk ⅓ cup almond milk 3 ounces sweetened flaked coconut 2 ounces sliced almonds 1 teaspoon almond extract 1 teaspoon coconut extract ¼ teaspoon vanilla extract Frosting: 2 ¼ cups unsalted butter ½ teaspoon salt ½ teaspoon vanilla extract ¼ teaspoon almond extract ¼ teaspoon coconut extract 1 ½ (16 ounce) packages powdered sugar ½ cup coconut milk Directions Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 15x10x1-inch pan with parchment paper. Sift cake flour, baking powder, and salt together 3 times in a bowl. Beat egg whites using an electric mixer in a mixing bowl until foamy. Add 1/2 of the total amount of sugar gradually; continue to beat until soft peaks form. Beat butter using an electric mixer in a separate bowl until creamy. Gradually add remaining sugar; beat until light and fluffy. Add flour mixture alternately with coconut milk and almond milk in small amounts at a time, beating after each addition until smooth. Mix in flaked coconut, almonds, almond extract, coconut extract, and vanilla extract. Add egg white-sugar mixture and beat thoroughly into batter. Spread batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool in the pan for 10 minutes; remove cake and transfer to a wire rack to cool completely. While cake continues to cool, beat butter, salt, vanilla extract, almond extract, and coconut extract together in a bowl using an electric mixer on medium speed until fluffy. Add powdered sugar to butter mixture alternately with coconut milk, beating until smooth. Frost cooled cake. Cook's Notes: You can use 2 1/4 cups margarine instead of butter for frosting, if desired. This cake may also be baked in two 9-inch round pans for 30 to 35 minutes,or three 8-inch round pans for 25 to 30 minutes. I Made It Print Nutrition Facts (per serving) 585 Calories 36g Fat 64g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 585 % Daily Value * Total Fat 36g 47% Saturated Fat 23g 116% Cholesterol 79mg 26% Sodium 205mg 9% Total Carbohydrate 64g 23% Dietary Fiber 1g 5% Total Sugars 53g Protein 3g Vitamin C 0mg 1% Calcium 62mg 5% Iron 2mg 8% Potassium 108mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved