This einkorn coconut almond cake is a delicious, guilt-free dessert topped with homemade cream cheese buttercream frosting. Perfect for both special occasions or a cozy, homemade dessert after dinner!
This einkorn coconut almond cake is a delicious, guilt-free dessert topped with homemade cream cheese buttercream frosting. Perfect for both special occasions or a cozy, homemade dessert after dinner!
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A Birthday Treat for me!
My birthday is always around Easter time, and this year, it was the day before Easter. So this cake was a birthday and Easter cake all in one, which was definitely extra special.
John offered to go get me a cake for my birthday this year, but I said no, I would rather make my own! First, because I don’t usually care for the store-made cakes. I love the cakes we make at home. Even if it takes me all day, it’s worth every second. To me, spending the day making a cake is a perfect birthday activity.
Between the freshly milled einkorn flour, coconut, yummy flavors of butter and sugar, and the infused almond, this cake really hits the spot! If you love einkorn flour and whole grain, you will love every bite of this cake. Oh, and don’t forget the cream cheese frosting!
Why You’ll Love This Einkorn Coconut Almond Cake
Hearty and satisfying. This is truly a nourishing cake. With all the eggs and freshly milled whole grain einkorn, it really is part of a meal rather than a junky dessert.
Perfect for einkorn and whole grain lovers. If you don’t like the nutty taste of whole grain, you may not prefer this cake. Go for my sourdough strawberry cake instead! But if you do like those flavors, this cake will melt in your mouth.
A beautiful, meaningful dessert. There’s nothing that shows love for someone on their birthday or a special occasion than a beautiful homemade cake.
What Brings This Cake Together
Einkorn flour is an ancient grain that’s much easier to digest than modern wheat and gives the cake a soft, tender texture. You can either use freshly-milled einkorn flour or buy it ready-to-go here.
Canned coconut milk makes the cake rich and moist, while adding a subtle coconut flavor that pairs perfectly with the almond extract.
Coconut sugar sweetens the batter up with a delicious caramel-like flavor and is less processed than white sugar.
Yogurt adds moisture and a slight tang, helping create a soft, fluffy texture while balancing the sweetness of the cake.
Recipe Tips & Variations
You can use either store-bought or freshly milled einkorn flour.
Einkorn flour tends to absorb liquid a little differently than regular flour, so I recommend mixing until just combined to keep the cake tender.
Chill the frosting for a few minutes if it softens too much and doesn’t want to spread very well.
More Delicious Cake Recipes From the Homestead
Sourdough Chocolate Cupcakes with Buttercream Frosting
Chewy Einkorn Carrot Cake with Cream Cheese Frosting
Tools Needed
Medium size mixing bowl
Stand-up mixer or hand beaters
Two 9″ cake pans
Parchment paper
Grain mill (optional – if freshly milling the grains)
Einkorn Coconut Almond Cake Ingredients
Dry Ingredients
3 1/4 cup einkorn flour (if doing freshly milled whole grain, then mill about 2 1/2 cups of einkorn wheat berries)
2 tsp baking powder
1 tsp baking soda
1 1/2 tsp salt
Wet Ingredients & Sugar
1 1/2 cup canned coconut milk
1/2 cup butter, room temp
1 1/2 cup coconut sugar
2 eggs + 2 egg whites
1/2 cup yogurt
2 tsp vanilla extract
1 tsp almond extract
Other
2 cups shredded coconut (1 cup goes in the batter, and 1 cup goes around the cake on the frosting)
Cream Cheese Buttercream Frosting (for Cake)
Two 8 oz packages of cream cheese, room temperature
1 stick butter, room temperature
1/2 tsp vanilla extract
1/2 tsp almond extract
2 cups powdered sugar
Coconut milk or cream, 1 tablespoon at a time
pinch of salt
How to Make Einkorn Coconut Almond Cake
Preheat the oven to 350 degrees F, and line two 9” cake pans with parchment paper.
In a medium size bowl, combine the dry ingredients and set aside.
In a large mixing bowl, combine the wet ingredients and sugar, plus 1 cup of the shredded coconut. Use a stand up mixer or hand beaters for this.
Slowly add the dry ingredients into the wet ingredients and mix until combined. Note: batter may be thick, so use a rubber spatula to scrape down the sides.
Pour the batter evenly into the 2 prepared cake pans.
Bake at 350 degrees for 25-30 minutes, or until a knife inserted in the middle comes out clean.
Meanwhile, prepare the cream cheese frosting. Combine all the frosting ingredients in a bowl with a stand up mixer or hand beaters. Add milk 1 tbsp at a time until desired consistency is reached – you want it to be pretty thick so it spreads nicely and doesn’t run.
Let the cake cool completely before frosting.
Once the cake has cooled completely, carefully remove one half of the cake to a cake stand. Spread the cream cheese frosting onto the top of the cake. Then layer the second layer of cake on top. Spread the cream cheese all around the cake, or just layer on the top for a more “naked” look. Then cover the frosting with shredded coconut and other toppings of choice. Slice and enjoy!
Store in the fridge for up to 5 days.
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More Einkorn Dessert Recipes From the Homestead
Einkorn Cranberry Orange Bread
Einkorn Sourdough Raspberry Pop Tarts
Einkorn Sourdough Banana Bread
Brown Butter Chocolate Chip Cookies with Einkorn Flour
Einkorn Coconut Almond Cake
This einkorn coconut almond cake is a delicious, guilt-free dessert topped with homemade cream cheese buttercream frosting. Perfect for both special occasions or a cozy, homemade dessert after dinner!
Ingredients
Dry Ingredients
- 3 1/4 cup einkorn flour (if doing freshly milled whole grain, then mill about 2 1/2 cups of einkorn wheat berries)
- 2 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp salt
Wet Ingredients & Sugar
- 1 1/2 cup canned coconut milk
- 1/2 cup butter, room temp
- 1 1/2 cup coconut sugar
- 2 eggs + 2 egg whites
- 1/2 cup yogurt
- 2 tsp vanilla extract
- 1 tsp almond extract
Other
- 2 cups shredded coconut (1 cup goes in the batter, and 1 cup goes around the cake on the frosting)
Cream Cheese Buttercream Frosting (for Cake)
- Two 8 oz packages of cream cheese, room temperature
- 1 stick butter, room temperature
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 2 cups powdered sugar
- Coconut milk or cream, 1 tablespoon at a time
- pinch of salt
Instructions
Preheat the oven to 350 degrees F, and line two 9” cake pans with parchment paper.
In a medium size bowl, combine the dry ingredients and set aside.
In a large mixing bowl, combine the wet ingredients and sugar, plus 1 cup of the shredded coconut. Use a stand up mixer or hand beaters for this.
Slowly add the dry ingredients into the wet ingredients and mix until combined. Note: batter may be thick, so use a rubber spatula to scrape down the sides.
Pour the batter evenly into the 2 prepared cake pans.
Bake at 350 degrees for 25-30 minutes, or until a knife inserted in the middle comes out clean.
Meanwhile, prepare the cream cheese frosting. Combine all the frosting ingredients in a bowl with a stand up mixer or hand beaters. Add milk 1 tbsp at a time until desired consistency is reached - you want it to be pretty thick so it spreads nicely and doesn’t run.
Let the cake cool completely before frosting.
Once the cake has cooled completely, carefully remove one half of the cake to a cake stand. Spread the cream cheese frosting onto the top of the cake. Then layer the second layer of cake on top. Spread the cream cheese all around the cake, or just layer on the top for a more “naked” look. Then cover the frosting with shredded coconut and other toppings of choice. Slice and enjoy!
Store in the fridge for up to 5 days.
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