Toasted Almond Cake

Nancy Johnson


I cut each layer in half to make this a four layer cake. The frosting/filling finishes off this cake. I have also substituted 1/4 cup amaretto liquor and 1 tsp. vanilla extract for the almond extract.


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15 Min
25 Min


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2 1/2 c
cake flour
1 Tbsp
baking powder
1/2 tsp
1/2 c
butter, softened
1 1/2 c
2 large
1/4 c
1 c
half and half
1 1/2 tsp
almond extract


8 oz
marscapone cheese
8 oz
cream cheese
1 1/2 c
confectioners sugar
3/4 tsp
almond extract
1 1/4 c
heavy whipping cream


1/2 c
chopped almonds
1 c
shredded coconut

How to Make Toasted Almond Cake


  • 1Sift together flour, baking powder, salt and sugar. Cut in butter until fine crumbs form.
  • 2Add eggs, kahula, half and half and almond extract. Beat at low speed for one minute, then high speed for about two minutes scraping the bowl.
  • 3Pour into greased and floured 2-9 inch round pans or 1 9x13 pan. Bake 25 minutes at 350 degrees or until toothpick comes out clean.
  • 4Cool completely before frosting.
  • 5Combine ingredients for frosting and mix well. Frosting is used for filling in between layers. I usually cut each layer in half and have frosting in between each layer but you can make it a regular two layer cake. I frost both the top and sides of cake.
  • 6Take the chopped almonds, and shredded coconut and spread across the top of the cake.

Printable Recipe Card

About Toasted Almond Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American

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