Almond Flour Cake with Coconut Flakes
Beautiful, unbelievably tasty, perfect for a festive table! Almond flour cake with coconut flakes looks stunning and tastes divine. Coconut makes it even better.
Updated : 21 January, 2026
Easy
More than 1 hour.
Ingredients
Sponge cake
6
Eggs
100 grams
Almond flour
120 grams
Wheat flour
150 grams
Sugar
to taste
Salt
1 grams
Almond
Cream
400 grams
Cream
150 grams
White chocolate
150 grams
Curd
80 grams
Coconut flakes
50 grams
Powdered sugar
Syrup
150 milliliters
Water
3 teaspoon
Sugar
1 grams
Almond
Decorating
70 grams
Coconut flakes
100 grams
Berries
to taste
Mint
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make an almond flour cake with coconut flakes? First, prepare everything for the sponge cake. The ingredient amounts are for a 22 cm (8.7-inch) pan. Separate the eggs into whites and yolks.
Step 2
Put the whites into a clean, pre-degreased bowl (you can degrease it with lemon juice). Add a pinch of salt and beat with a mixer until you get a soft white foam. Add half the sugar and continue beating until stiff peaks form. This sponge is made without baking powder, so the structure depends on properly whipped whites.
Step 3
Add the remaining sugar to the yolks and add 2-3 drops of almond flavoring. Beat until smooth and pale.
Step 4
Add the yolk mixture to the whites. Fold gently with a silicone spatula in one direction. Do not overmix, or the batter will deflate and the sponge won’t turn out.
Step 5
Add the almond flour and fold again gently in one direction.
Step 6
Add the sifted wheat flour in 2-3 additions. Fold carefully, avoiding sharp movements. Note that you may need a bit more or less flour - go by the batter consistency. It should flow, but not be too runny.
Step 7
As soon as the batter becomes uniform, stop mixing.
Step 8
Line the bottom of a round pan with parchment paper. Pour in the batter and gently level the surface.
Step 9
Bake the sponge at 180C about 50-55 min, until it is done. Check with a toothpick.
Step 10
Cool the cake layer upside down. It’s convenient to set the pan with the sponge on a rack or on two small bowls.
Step 11
Use the cooled sponge right away, or wrap it in plastic wrap and leave it overnight. I left mine until the next day - this gave it the right texture and it crumbled less when slicing.
Step 12
Prepare all ingredients for the cream.
Step 13
Break the chocolate into pieces and place it in a small saucepan.
Step 14
Pour in 50 g (1.8 oz) of the total amount of heavy cream.
Step 15
Melt the chocolate in a double boiler over low heat, stirring. If you overheat it, the chocolate can seize. Remove from heat and let cool.
Step 16
Whip the remaining heavy cream to stiff peaks. The cream must be well chilled, so do not take it out of the refrigerator ahead of time.
Step 17
Add soft curd to the cooled chocolate.
Step 18
Beat with a mixer until smooth.
Step 19
Add the chocolate-curd mixture to the whipped cream.
Step 20
Add powdered sugar.
Step 21
Fold with a silicone spatula until smooth.
Step 22
Add the coconut flakes and mix again. The cream is ready.
Step 23
Slice the sponge into 3 even layers. I do this using a cake ring and a long thin knife.
Step 24
Make the soaking syrup: dissolve sugar in hot water, add a couple drops of almond flavoring, and cool.
Step 25
Place the first cake layer on a flat surface. Brush it with syrup.
Step 26
Spread one-third of the cream and level it.
Step 27
Repeat the same with the remaining layers and cream.
Step 28
Frost the sides with the remaining cream and coat the cake on all sides with coconut flakes. Refrigerate for 4-6 hours. I usually leave it overnight so the layers soak well and the flavor becomes complete.
Step 29
Decorate as you like: fruit, mint leaves, berries, or Raffaello candies.
Step 30
Done!
Step 31
Cut the cake into portions and enjoy its heavenly taste!
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