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–+ servings
Charlotte cake topped with fresh berries.

High Altitude Charlotte Cake

Heather Smoke
A light and moist almond and coconut milk cake, baked in the beautiful Charlotte pan, and topped with fresh berries.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

5 from 3 votes
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings8

Equipment

Ingredients
 

  • 1 ½ cups all-purpose flour, spooned and leveled
  • 1 cup granulated sugar
  • ¼ cup almond flour
  • ¾ tsp baking soda
  • ¾ tsp baking powder
  • ½ tsp coarse Kosher salt (if using table salt, use half the amount)
  • ¼ tsp ground nutmeg
  • 2 large eggs
  • 1 cup full-fat, unsweetened canned coconut milk (not a full can)
  • ¼ cup unsalted butter, melted
  • 1 ½ tsp almond extract
  • 1 tsp vanilla extract
  • fresh berries, for serving

Instructions
 

  • Preheat the oven to 350 F.  Thoroughly grease the Charlotte Cake Pan with non-stick baking spray.
  • In a large bowl, sift together the flour, sugar, almond flour, baking soda, baking powder, salt and nutmeg.  Add the eggs, coconut milk, melted butter, almond extract and vanilla extract, and whisk briefly until the batter is smooth and well combined.  Pour the batter into the pan.
  • Bake on the center rack of your oven for about 32-35 minutes, until the top springs back when lightly touched and a cake tester comes out clean.  Set the pan on a cooling rack and cool for 15 minutes.
  • Carefully turn the cake out onto a cooling rack or a serving plate and lift the pan off the cake. Cover loosely with a clean kitchen towel and cool for about an hour before serving.

Notes

  • Canned coconut milk (unsweetened, full-fat) is preferred for this recipe with its high fat content and rich creamy flavor – cartons of coconut milk from the
    dairy aisle will not work as well.  You should whisk together the contents of the can (since the coconut cream separates from the coconut water) first, before measuring out 1 cup.  The baked cake does not taste like coconut, but if you prefer to use another type of milk, I’d suggest replacing with half ‘n’ half.
  • The Charlotte Cake Pan is the perfect size for the amount of batter that this cake recipe makes; if you want to bake the cake in a regular-sized bundt pan instead, you should double the cake recipe for a full bundt cake.
Keyword Charlotte Cake, High Altitude, Strawberry
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