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
- Vanilla Extract
- Almond Extract
- Unsweetened Coconut Flakes
- All-purpose Flour
- Baking Powder
- 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
- 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
Preheat oven to 350F.
Grease 9 x 5 loaf pan.
Add egg, milk, vanilla, almond, and coconut to a blender.
Blend for 30 to 40 seconds.
Whisk together the flour, baking powder, salt and sugar in a large mixing bowl.
Pour in the blender mixture into the flour mixture.
Gently stir together just enough to combine the ingredients.
Pour into the loaf pan.
Bake for 50 - 55 minutes or until golden brown and cooked through. An inserted knife should come out clean.
Turn tea cake out onto a rack to cool.
For the icing
In a small heated sauce pan whisk together the powdered sugar and milk until smooth.
For the Toasted Coconut
Spread coconut on a baking sheet in a single layer.
Broil on low for 2 minutes. Keep and eye on the coconut because it will burn quickly.
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.