Coconut Almond Pisces Cake

Name: Coconut Almond Pisces Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 cup all-purpose flour; 1 cup grated coconut; 1/2 cup ground almonds; 1 cup sugar; 1/2 cup unsalted butter, softened; 3 eggs; 1 tsp baking powder; 1/2 tsp vanilla extract; 1/4 tsp salt; 1 cup heavy cream; 2 tbsp powdered sugar; 1/2 cup grated coconut for garnish; Slivered almonds for garnish

Highlighted under: Baking & Desserts

I love creating desserts that combine unique flavors, and this Coconut Almond Pisces Cake is one of my favorites. The rich sweetness of coconut pairs beautifully with the nutty depth of almonds, while the light and fluffy cake makes it perfect for any occasion. Whether it's a special celebration or just a simple treat at home, every bite is a delightful experience. This cake is not only delicious but also a feast for the eyes, thanks to the beautiful layers and toppings that make it stand out on the table.

Created by

Emily

Last updated on 2026-01-23T21:18:27.616Z

When I first attempted this cake, I didn't anticipate how much the toasted almonds would enhance the coconut's natural sweetness. We experimented with different layering techniques and found that a gentle fold of whipped cream into the batter yields a lighter texture. This tip alone transformed the cake into something truly special.

Each time I serve this Coconut Almond Pisces Cake, I love watching my family’s eyes light up. It’s enchanting to see how the flavors complement each other, inviting everyone to savor not just a piece but the moment together. Now, it’s become a staple in our celebrations!

        Why You Will Love This Recipe
        Lush coconut flavor with a crunchy almond topping
Light and airy texture that feels indulgent yet fresh
Beautifully layered cake that impresses on any occasion

      

Understanding Coconut and Almond Pairing

Coconut and almonds create a unique flavor harmony in this cake. The sweetness of the coconut balances perfectly with the rich, nutty taste of ground almonds. When baking, the grated coconut releases moisture, preventing the cake from becoming too dry. I recommend using freshly grated coconut if possible, as it enriches the flavor and texture. Dried coconut can work, but the cake may turn out drier, so adjust the liquid ingredients accordingly.

The ground almonds not only add flavor but also contribute to the cake's texture. They make it moist and tender while giving a slightly dense mouthfeel. If you're looking for a gluten-free option, you could substitute the all-purpose flour with almond flour. However, keep in mind that you might need to adjust the liquid content, as almond flour absorbs moisture differently.

Frosting Tips and Variations

The whipped cream frosting enhances the cake's lightness and complements the texture beautifully. When whipping the cream, ensure that it is very cold; this helps achieve stiff peaks more easily. I suggest chilling your mixing bowl and beaters as well for a smoother finish. Over-whipping can result in a grainy texture, so stop once you see stiff peaks forming – this is the perfect consistency for spreading.

You can easily customize the frosting to suit your taste. For a richer flavor, consider adding a teaspoon of almond extract to the heavy cream. If you're looking for an even sweeter treat, add a bit more powdered sugar to the mixture. Additionally, feel free to swap out the garnishes; chocolate shavings or fresh fruit can add a delightful twist to the cake’s presentation.

Storage and Serving Tips

This Coconut Almond Pisces Cake is best enjoyed the day it is made, as the texture is lightest then. However, if you need to store it, keep any uneaten portions in an airtight container in the refrigerator for up to five days. To maintain the cake’s moisture, consider wrapping it in plastic wrap before placing it in the container. If you’ve prepared the cake layers in advance, they can be frozen for up to three months; just make sure to wrap them tightly.

When it comes to serving, this cake pairs wonderfully with a cup of tea or coffee. For an added touch, I enjoy serving it with a scoop of coconut or almond-flavored ice cream. Not only does it elevate the dessert experience, but the cold ice cream contrasts beautifully with the fluffy cake.

Ingredients

Cake Ingredients

1 cup all-purpose flour
1 cup grated coconut
1/2 cup ground almonds
1 cup sugar
1/2 cup unsalted butter, softened
3 eggs
1 tsp baking powder
1/2 tsp vanilla extract
1/4 tsp salt

Frosting Ingredients

1 cup heavy cream
2 tbsp powdered sugar
1/2 cup grated coconut for garnish
Slivered almonds for garnish

Ensure all your ingredients are at room temperature for a more even mixture.

Instructions

Preheat and Prepare

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

Mix the Dry Ingredients

In a bowl, whisk together the flour, ground almonds, baking powder, and salt. Set aside.

Cream the Butter and Sugar

In a large mixing bowl, cream the softened butter and sugar until light and fluffy.

Add Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition, along with the vanilla extract.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, folding in the grated coconut until well blended.

Bake the Cake

Pour the batter into the prepared cake pan and bake for 30 minutes, or until a toothpick inserted comes out clean.

Make the Frosting

While the cake is cooling, whip the heavy cream with powdered sugar until stiff peaks form.

Assemble the Cake

Once the cake cools, frost the top with whipped cream and garnish with grated coconut and slivered almonds.

Let the cake chill in the fridge for an hour before serving for the best texture.

Pro Tips

Try using fresh coconut if available for an extra flavor boost. This cake also pairs wonderfully with a light citrus drizzle.

Troubleshooting Common Issues

If your cake doesn’t rise as expected, it may be due to expired baking powder. Always check the expiration date before using, and store baking powder in a cool, dry place for optimal performance. Additionally, mixing the batter just until combined is crucial; overmixing can lead to a tough cake.

In case your cake turns out too dense, this can often be attributed to packing the flour too firmly. When measuring flour, use the spoon-and-level method: spoon the flour into your measuring cup and then level it off. This ensures you're using the correct amount without excess density from compacted flour.

Scaling the Recipe

Want to make a larger cake for a crowd? This recipe is easily scalable. If you double the ingredients, a 9x13-inch pan works perfectly. Just bake for an additional 5-10 minutes, but keep a close eye and use the toothpick test to check for doneness.

For smaller gatherings, you can halve the recipe and bake in a smaller 6-inch round pan. The baking time will be reduced, so start checking around 20 minutes. This makes it a versatile dessert choice for any occasion!

Questions About Recipes

→ Can I use unsweetened coconut?

Yes, unsweetened coconut can be used; just adjust the sugar according to your taste preferences.

→ Can I make this cake ahead of time?

Absolutely! You can bake the cake a day in advance and frost it just before serving.

→ Is there a gluten-free option?

You can substitute the all-purpose flour with a gluten-free blend, which works well in this recipe.

→ How should I store the leftover cake?

Store any leftovers in an airtight container in the refrigerator for up to 3 days.