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Almond & Coconut Cake: A Happy Accident

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If the grocery store isn't your favorite place, it should be. We're sleuthing for the best back-of-the-box recipes and each week we'll share our latest find. 

Today: Looking for salad and ending up with cakemy life in eight words.


I almost over-baked this cake. I was sitting on the couch with the scent of almonds and coconut and sugar wafting around me and got distracted imagining a cake-scented perfume. I’d buy this one. I’d wear it every single day and I wager that I’d give Chanel a run for its money.

Lest you worry that one cake couldn’t smell insanely good and taste insanely good too, it does.


I found the recipe in an unlikely place: the organic grains and bulk foods section of the grocery store. I was looking for quinoa and contemplating a nice healthy tabbouleh salad and there—amidst the virtuous bags of teff and flax meal—I found a stellar cake recipe on the back of an almond meal bag. 

This recipe plays off the idea of a classic flourless almond cake, but a touch of coconut flour gives it a depth of flavor that I loved. Coconut and almonds are a perfect match: Both are nutty and dense and pair well with sugar.

More: Use up the rest of your coconut flour in tres leches cake or blondies.

Something to keep in mind: This cake is very, very moist and you must chill it before slicing into it. Between you and me, forcing someone to wait and chill a cake before eating it is a unique form of torture, and I wouldn’t ask you to do it if it weren’t absolutely necessary. 

It’s worth it! This cake is perfect. Eat it plain or sift confectioners' sugar over the top. I made a quick strawberry sauce by cooking frozen strawberries in a saucepan until they thickened and spooned it over my first slice. Vanilla ice cream would not be a bad move, and you also won’t go wrong if you split a slice in half, toast it, and pour heavy cream over top. 

Flourless Almond and Coconut Cake

Adapted from Bob's Red Mill

Makes one 9-inch cake

3/4 cup butter
1 cup sugar
3 eggs

1/2 cup milk
1 teaspoon vanilla
1 1/2 cups almond meal
1/2 cup coconut flour
2 teaspoons baking powder

See the full recipe (and save and print it) here.

Do you have a favorite back of the box recipe, or have you heard about a great one? Leave any suggestions in the comments, and I'll try them out and share them here!

Photos by Posie Harwood