Description
A rich and moist cake infused with almonds and cocoa, topped with creamy coconut buttercream frosting and toasted almonds.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 tsp baking soda
- 3 large eggs
- 1 cup whole milk
- ½ cup unsalted butter, melted
- 1 tsp pure vanilla extract
- 1 cup sweetened coconut flakes
- 1 cup sliced almonds (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and grease the cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and baking soda.
- In another bowl, beat the eggs, then add milk, melted butter, and vanilla extract. Mix well.
- Gradually fold the wet ingredients into the dry mixture without overmixing.
- Gently fold in the coconut flakes.
- Divide the batter between prepared pans and bake for 25-30 minutes.
- Cool in pans for 10 minutes before transferring to a wire rack.
- For frosting, beat butter and coconut cream until fluffy, then add powdered sugar and milk to desired consistency.
- Frost the cake layers and decorate with sliced almonds on top.
- Serve and enjoy!
Notes
Ensure all your ingredients are at room temperature for best results. Allow the cake to cool completely before frosting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg
Keywords: cake, chocolate, coconut, dessert, family recipe
