Do you ever find yourself searching for a dessert that feels both elegant and effortlessly simple? Something that combines sophisticated flavors without requiring hours of complicated steps? This stunning Almond-Coconut Cake is the answer. It’s a moist, rustic, single-layer cake packed with the nutty richness of almond flour, the subtle sweetness of coconut, the bright pop of juicy cherries, and the salty crunch of roasted pistachios. It’s a truly show-stopping dessert that tastes like it came from a high-end bakery but is surprisingly easy to whip up in your own kitchen. Forget complex layers and fussy frostings; the beauty of this homemade cake lies in its simple preparation and incredible depth of flavor. The buttery crumb is so tender and flavorful, it needs nothing more than a light dusting of powdered sugar to be ready for its debut. Let’s bake something truly special!

Contents

Ingredients
Timing
Step-by-Step Instructions

Step 1: Prepare the Oven and Pan
Step 2: Whisk the Dry Ingredients
Step 3: Mix the Wet Ingredients
Step 4: Combine the Batter
Step 5: Fold in Cherries and Pistachios
Step 6: Bake to Golden Perfection
Step 7: Cool and Serve

Nutritional Information
Healthier Alternatives
Serving Suggestions
Common Mistakes to Avoid
Storing Tips
Conclusion
FAQs

Q1. Can I use frozen cherries?
Q2. Can I make this Almond-Coconut Cake gluten-free?
Q3. What’s the difference between almond flour and almond meal?
Q4. Can I substitute the pistachios with other nuts?

Easy Almond-Coconut Cake: A Rustic, Fruity Delight

Description
Ingredients

Dry Ingredients
Wet Ingredients
Add-ins & Toppings

Instructions
Notes
Nutrition
Did you make this recipe?

Ingredients

This recipe uses a wonderful blend of textures and flavors. The combination of almond flour and all-purpose flour creates a uniquely tender crumb.

Ingredient	Amount (Grams)	Amount (US Standard)	Notes
Salted Butter	141 g	10 tablespoons	Melted and cooled slightly.
Almond Flour	100 g	1 cup	Provides moisture and a nutty flavor.
All-Purpose Flour	87 g	⅔ cup	Gives the cake structure.
Shredded Unsweetened Coconut	45 g	½ cup	For texture and a hint of tropical sweetness.
Baking Powder		1 teaspoon	The leavening agent for a perfect rise.
Table Salt		½ teaspoon	Balances the sweetness.
Large Eggs		3	Crucial: Must be at room temperature.
White Granulated Sugar	107 g	½ cup plus 1 tablespoon	For sweetness and a tender texture.
Light Brown Sugar	73 g	⅓ cup	Packed, for moisture and caramel notes.
Almond Extract		½ teaspoon	Enhances the nutty almond flavor.
Sweet Cherries		1½ cups	Pitted; fresh or frozen (thawed & dried).
Unsalted Roasted Pistachios	48 g	⅓ cup	Chopped, for a salty crunch.
Powdered Sugar		For dusting	Optional, for serving.

Timing

This cake comes together remarkably quickly, making it a perfect choice for a last-minute dessert or a weekend baking project.

Preparation Time: 20 minutes
Cook Time: 35-45 minutes
Total Time: Approximately 1 hour

Step-by-Step Instructions

Follow these simple steps to bake a perfect almond-coconut cherry cake.

Step 1: Prepare the Oven and Pan

First, position a rack in the middle of your oven and preheat it to 350°F (175°C). Generously butter a 9-inch round cake pan. Line the bottom with a round of parchment paper, and then butter the parchment paper as well. Tip: This double-buttering method and parchment lining is a foolproof way to ensure your cake releases from the pan without any sticking.

Step 2: Whisk the Dry Ingredients

In a medium bowl, combine the almond flour, all-purpose flour, shredded coconut, baking powder, and salt. Whisk them together until they are well-blended. This step is important because it evenly distributes the baking powder and salt, ensuring a consistent rise and flavor throughout the cake.

Step 3: Mix the Wet Ingredients

In a separate large bowl, add the room-temperature eggs, granulated sugar, and packed light brown sugar. Using an electric mixer or a whisk, beat the mixture until it becomes light, fluffy, and pale in color, which should take about 2-3 minutes. Next, drizzle in the melted and cooled butter and the almond extract, and mix until just combined.

Step 4: Combine the Batter

Pour the dry ingredient mixture into the wet ingredients. Using a rubber spatula, gently fold the ingredients together until they are just combined. Be careful not to overmix! A few small streaks of flour are perfectly fine. Overmixing can lead to a tough cake.

Step 5: Fold in Cherries and Pistachios

Add the thawed and patted-dry cherries and about two-thirds of the chopped pistachios to the batter. Gently fold them in until they are evenly distributed. Tip: Make sure your cherries are very dry! Patting them with a paper towel prevents them from sinking to the bottom of the cake and releasing too much liquid.

Step 6: Bake to Golden Perfection

Pour the finished batter into your prepared cake pan and use the spatula to smooth the top into an even layer. Sprinkle the remaining chopped pistachios over the surface of the batter. Bake for 35 to 45 minutes, or until the top is golden brown and a toothpick inserted into the center of the cake comes out with a few moist crumbs attached.

Step 7: Cool and Serve

Allow the cake to cool in the pan on a wire rack for about 15 minutes. Then, carefully run a knife around the edge and invert the cake onto the rack to cool completely. Just before serving, give it a beautiful finish with a light dusting of powdered sugar, if desired.

Nutritional Information

This is an estimate of the nutritional information per serving, assuming the cake is cut into 10 slices.

Calories: 350 kcal
Protein: 7 g
Carbohydrates: 32 g
- Sugar: 22 g
Fat: 22 g
- Saturated Fat: 10 g
Fiber: 3 g

Disclaimer: These values are approximate and can vary based on the specific ingredients used.

Healthier Alternatives

While this cake is a wonderful indulgence, you can make a few simple swaps to adjust it to your dietary preferences.

Reduce Sugar: You can reduce the granulated and brown sugar by up to 25% without drastically affecting the texture. The cherries add a lot of natural sweetness!
Go for Whole Grains: For an earthier flavor and more fiber, substitute the all-purpose flour with white whole wheat flour.
Dairy-Free Option: Swap the salted butter for an equal amount of melted and cooled coconut oil or a high-quality dairy-free butter substitute.

Serving Suggestions

This cake is delightful on its own, but it also pairs beautifully with a few simple accompaniments.

Afternoon Treat: A slice of this cake is the perfect companion to a hot cup of coffee or your favorite tea.
A La Mode: Serve a slightly warm slice with a scoop of classic vanilla bean ice cream or a dollop of freshly whipped cream.
Brunch Star: This cake is right at home on a brunch table, offering a sweet counterpoint to savory dishes.

Common Mistakes to Avoid

This recipe is straightforward, but here are a few things to watch out for to ensure a perfect result.

Using Cold Ingredients: Cold eggs don’t emulsify well with the sugars and fat, which can lead to a dense, heavy cake. Solution: Always let your eggs come to room temperature for about 30 minutes before you start baking.
Overmixing the Batter: This is a common baking mistake that develops too much gluten, resulting in a tough cake. Solution: Mix the dry ingredients into the wet ingredients only until they are just combined. A few floury streaks are okay!
Wet Cherries Sinking: If your thawed frozen cherries are still holding a lot of water, they will sink to the bottom. Solution: Pat the thawed cherries thoroughly with paper towels until they are as dry as possible. You can also toss them in a tablespoon of flour before folding them into the batter.

Storing Tips

Proper storage will keep this cake fresh and delicious for days.

Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days. Its flavor and texture are often even better on the second day!
Refrigeration: There’s no need to refrigerate this cake unless your kitchen is particularly warm. If you do refrigerate it, allow it to come to room temperature before serving for the best flavor and texture.

Conclusion

This Almond-Coconut Cake is a beautiful celebration of flavors and textures. It proves that you don’t need complicated techniques to create a dessert that is both rustic and refined. The combination of nutty almond, sweet coconut, tart cherries, and crunchy pistachios creates a truly unforgettable bite every single time. It’s the perfect cake for any occasion that calls for something a little special, yet wonderfully simple.

We would be thrilled if you gave this recipe a try! Let us know how it turned out in the comments below. We love hearing about your baking adventures. Please don’t forget to rate the recipe and subscribe to our blog for more delicious, easy-to-follow recipes delivered right to your inbox.

FAQs

Q1. Can I use frozen cherries?

Yes, frozen cherries work wonderfully in this recipe! Just be sure to thaw them completely and pat them very dry with paper towels before adding them to the batter to remove excess moisture.

Q2. Can I make this Almond-Coconut Cake gluten-free?

Absolutely. To make this cake gluten-free, simply substitute the ⅔ cup of all-purpose flour with an equal amount of a high-quality, measure-for-measure gluten-free flour blend. Also, ensure your baking powder is certified gluten-free.

Q3. What’s the difference between almond flour and almond meal?

Almond flour is made from blanched almonds (skins removed) and has a very fine, powdery texture. Almond meal is ground with the skins on and is coarser. For the delicate, moist crumb in this cake, almond flour is highly recommended.

Q4. Can I substitute the pistachios with other nuts?

Of course! While pistachios add a lovely color and flavor, this cake would also be delicious with chopped walnuts, pecans, or even slivered almonds for an extra almond punch.