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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.