Coconut Almond Marble Chiffon Cake

Looks like a bakery-made cake; tastes like a nostalgic candy bar
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Photo: Bake from Scratch

In Brian Hart Hoffman's latest volume of Bake from Scratch, airy chiffon cake takes a page out of an Almond Joy's flavor playbook. Chocolate, almonds and three types of coconut make for a nutty, stunning dessert that'll please a crowd.

Coconut Almond Marble Chiffon Cake

Recipe from Bake from Scratch Vol. 3, by Brian Hart Hoffman

Yield: One 10-inch cake

Prep Time: 25 minutes

Cook Time: 45 minutes

Total Time: 1 hour and 10 minutes


For the Cake:

1¾ cups granulated sugar, divided

¼ cup hot water

½ ounce 56% cacao semisweet chocolate

¼ teaspoon baking soda

1¾ cake flour

½ cup almond meal

½ cup desiccated coconut

1 tablespoon kosher salt

¾ cup water

½ cup coconut oil

5 large egg yolks

1½ teaspoons almond extract

½ teaspoon vanilla extract

8 large egg whites

⅛ teaspoon cream of tartar

Chocolate ganache, to garnish (recipe follows)

Toasted almonds, to garnish

Toasted unsweetened coconut flakes, to garnish

For the Ganache:

6 ounces 56% cacao semisweet chocolate, chopped

3 tablespoons heavy whipping cream

3 tablespoons unsalted butter  


1. Preheat oven to 350°F. Butter and flour the bottom of a 10-inch tube pan.

2. In the top of a double boiler, stir together ¼ cup sugar, ¼ cup hot water, chocolate, and baking soda. Cook over simmering water until chocolate is melted. Remove from heat; let cool.

3. In a large bowl, whisk together flour, almond meal, coconut, baking powder, salt, and remaining 1½ cups sugar. Make a well in center of flour mixture; add ¾ cup water, oil, egg yolks, and extracts, whisking until smooth.

4. In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites at high speed until soft peaks form. Add cream of tartar, and beat until stiff peaks form. Fold one-third of egg whites into flour mixture. Fold in remaining egg whites. Transfer one-third of batter to a medium bowl; add cooled chocolate mixture, stirring until well combined. Alternate pouring yellow and chocolate batters into prepared pan. Using a knife, swirl batters together.

5. Bake until golden brown and a wooden pick inserted near center comes out clean, about 45 minutes.

6. Make the ganache: Place chocolate in a medium heatproof bowl. In a small saucepan, bring cream and butter to a simmer over medium-low heat. Pour hot cream mixture over chocolate. Let stand for 2 minutes; whisk until melted and smooth. Let cool until desired consistency is reached.

7. When the cake is done, invert in pan over a glass bottle, and let cool completely. Using a knife, loosen cake from sides and center of pan. Gently remove from pan. Pour Chocolate Ganache over cooled cake. Garnish with almonds and coconut, if desired.

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