Coconut-Almond White Cake

This fluffy, tender, coconut-almond white cake is topped with a sweet coconut frosting for a summer-friendly, tropical flavor.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 585 Calories

Ingredients

• ½ teaspoon salt
• 1 tablespoon white sugar
• ¼ teaspoon salt
• ½ teaspoon vanilla extract
• 2 teaspoons baking powder
• 1 teaspoon almond extract
• 3 egg whites
• ¼ teaspoon vanilla extract
• ¼ teaspoon almond extract
• ⅔ cup white sugar
• 1 teaspoon coconut extract
• ⅓ cup unsalted butter
• 1 teaspoon unsalted butter
• ½ cup coconut milk
• 1 ¼ cups sifted cake flour
• 2 ounces sliced almonds
• ¼ teaspoon coconut extract
• ⅓ cup almond milk
• 1 ½ (16 ounce) packages powdered sugar
• 1 tablespoon sifted cake flour
• ⅓ cup sweetened coconut milk
• 2 tablespoons sweetened coconut milk
• 3 ounces sweetened flaked coconut
• 2 ¼ cups unsalted butter

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 15x10x1-inch pan with parchment paper.

Step 2

Sift cake flour, baking powder, and salt together 3 times in a bowl.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.