Coconut Almond Tea Cake

A delightful coconut almond tea cake. Serve with coffee or tea. Deliciously delicate and full of coconut and almond flavor.

Coconut Almond Tea Cake. Serve with morning coffee or afternoon tea. A flavorful and sweet coconut bread.

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

Coconut Almond Bread. Perfect with your morning coffee or afternoon tea.

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.

Coconut Almond Tea Loaf Cake. Perfect with your morning cup of coffee or afternoon tea.

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
4.5 from 2 votes

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


  1. Preheat oven to 350F.
  2. Grease 9 x 5 loaf pan.
  3. Add egg, milk, vanilla, almond, and coconut to a blender.
  4. Blend for 30 to 40 seconds.
  5. Whisk together the flour, baking powder, salt and sugar in a large mixing bowl.
  6. Pour in the blender mixture into the flour mixture.
  7. Gently stir together just enough to combine the ingredients.
  8. Pour into the loaf pan.
  9. Bake for 50 - 55 minutes or until golden brown and cooked through. An inserted knife should come out clean.
  10. Turn tea cake out onto a rack to cool.

For the icing

  1. In a small heated sauce pan whisk together the powdered sugar and milk until smooth.

For the Toasted Coconut

  1. Spread coconut on a baking sheet in a single layer.
  2. Broil on low for 2 minutes. Keep and eye on the coconut because it will burn quickly.

To plate:

  1. 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.


9 thoughts on “Coconut Almond Tea Cake

  1. 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.

  2. 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.

  3. 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 :/

  4. 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.

  5. In the middle of making this and it smells delicious so far…but what temp is it supposed to bake at? I assume 350??

  6. 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.

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