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Coconut Chocolate Almond Cake

With its rich almond flavor, chocolatey frosting and coconut flakes, this cake has a lot of flavors in common with everyone’s favorite childhood candy bar. Its elegant appearance, on the other hand, is completely contemporary. For these reasons, this cake is sure to be a winner with all ages, whether you’re serving it for a throw-back birthday party or a sophisticated soiree.

Prep Time — 20 min
Cook Time — 25 min
Servings — 8
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Ingredients

1 tablespoon unsalted butter

2 tablespoons all-purpose flour

1 cup all-purpose flour

¾ cup sugar

1½ teaspoons baking powder

¼ teaspoon salt

½ cup whole milk

¼ cup melted unsalted butter

1 large egg

½ teaspoon almond extract

1½ cups chocolate frosting

¾ cup coconut flakes

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Go Premium

Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

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Preheat the June Oven

With the shelf in the middle position, preheat the June Oven to 350°F on the Bake setting using the button below.

June Oven

Grease the pan

Evenly rub 1 tablespoon of butter along the bottom and sides of the round baking pan. Dust the pan with 2 tablespoons of flour and shake to evenly coat the pan. Shake out any excess flour.

1 tablespoon unsalted butter

2 tablespoons all-purpose flour

round baking pan

measuring spoons

Start the cake batter

Add the flour, sugar, baking powder and salt in a large bowl.

1 cup all-purpose flour

¾ cup sugar

1½ teaspoons baking powder

¼ teaspoon salt

measuring cups

large bowl

Whisk the dry ingredients

Whisk to combine.

whisk

Start adding wet ingredients

Add the milk and melted butter to the dry ingredients.

½ cup whole milk

¼ cup melted unsalted butter

liquid measuring cup

Add the remaining wet ingredients

Crack the egg into the bowl. Add the almond extract.

1 large egg

½ teaspoon almond extract

Mix the cake batter

With a hand mixer set to medium or a whisk, mix the batter until it is thoroughly combined.

hand mixer

Pour the cake batter in the pan

Scrape the cake batter into the prepared pan. Use a spatula to spread the batter evenly in the pan and level the surface.

spatula

Bake the cake

Place the cake on the middle shelf of the June Oven. Bake for 25-30 minutes or until a toothpick comes out clean when inserted in the center. June will notify you when the cake is ready.

Cool and frost the cake

Remove the cake from the June Oven and let it cool in the pan for 10 minutes. Invert the cake onto a wire rack and allow it to cool completely. Once cool, transfer the cake to a platter. Use a spatula or knife to spread the frosting evenly on the top of the cake.

1½ cups chocolate frosting

Add the coconut and serve

Sprinkle the coconut flakes over the cake before serving.

¾ cup coconut flakes

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