A delightful coconut almond tea cake. Serve with coffee or tea. Deliciously delicate and full of coconut and almond flavor.
Cake and coffee are meant to be together. This sweet coconut bread has been in my morning coffee routine for the last two days. A perfect compliment to your coffee or afternoon tea. I am considering slicing the rest of it up and making French Toast with it. Mmmm Coconut French Toast.
Ingredients For Coconut Almond Tea Cake
- Egg
- Milk
- Vanilla Extract
- Almond Extract
- Unsweetened Coconut Flakes
- All-purpose Flour
- Baking Powder
- Salt
- White Sugar
- Powdered Sugar
I firmly believe coconut is the best flavor on the planet. I love everything coconut. If you feel the same way be sure to follow my Coconut Recipes Pinterest Board. It is full of coconut recipes that will make your heart skip a beat.
Finally, the icing and the toasted coconut topping. It is an extra step but so worth it. Don’t skip it!
Coconut Almond Tea Cake
Ingredients
- 1 egg
- 1 1/2 cups milk
- 1/2 teaspoon vanilla
- 1/4 tsp almond extract
- 1 cup shredded unsweetened coconut flakes
- 1/4 cup shredded unsweetened coconut toasted
- 3 cups flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup sugar
For the icing
- 1/4 cup powdered sugar
- 1 tablespoon milk
Instructions
-
Preheat oven to 350F.
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Grease 9 x 5 loaf pan.
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Add egg, milk, vanilla, almond, and coconut to a blender.
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Blend for 30 to 40 seconds.
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Whisk together the flour, baking powder, salt and sugar in a large mixing bowl.
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Pour in the blender mixture into the flour mixture.
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Gently stir together just enough to combine the ingredients.
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Pour into the loaf pan.
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Bake for 50 - 55 minutes or until golden brown and cooked through. An inserted knife should come out clean.
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Turn tea cake out onto a rack to cool.
For the icing
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In a small heated sauce pan whisk together the powdered sugar and milk until smooth.
For the Toasted Coconut
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Spread coconut on a baking sheet in a single layer.
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Broil on low for 2 minutes. Keep and eye on the coconut because it will burn quickly.
To plate:
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Place tea cake on a serving plate. Drizzle icing over the cake. Sprinkle along the top the toasted coconut. Cut into slices. Serve with tea or coffee.
doris fenech
Wednesday 8th of February 2017
What type of flour? Can you use almond Flour?
Stephanie Jackson
Thursday 9th of February 2017
I use all purpose flour. I have never used almond flour before so I don't know if that will work. If you try almond flour please come back and let us know how it turned out.
Michaela
Thursday 8th of September 2016
In the middle of making this and it smells delicious so far...but what temp is it supposed to bake at? I assume 350??
Stephanie Jackson
Friday 9th of September 2016
Yes! 350F.
Ashley
Thursday 8th of September 2016
Thank you so much! Can't wait to try it!
Ashley
Tuesday 6th of September 2016
Is there any way I can use a different type of coconut? My grocery store doesn't carry unsweetened flakes, and come to think of it, I don't think they carry unsweetened anything :/
Stephanie Jackson
Wednesday 7th of September 2016
Hi Ashley, You can use sweetened coconut. Your cake will just be a tad bit sweeter. The sweetened coconut toasts faster than unsweetened so keep an eye on it when it is in the broiler. Thanks Stephanie
w jordan
Sunday 4th of September 2016
Putting and ad right in the middle of the recipe is bad. It then causes use to have to print 2 sheets of paper. WHAT A WASTE.
Stephanie Jackson
Sunday 4th of September 2016
Thank you for letting me know. I will let my Ad management company know. Ads are tricky. I know they can be ANNOYING!!! However, they are how I get paid versus charging you for the recipe or making you buy a cookbook. Wouldn't it be absurd to charge you $1.00 to print or view this recipe? So even though they are a waste sometimes let's just be thankful they pay me versus you having to pay me. -Stephanie