Almond and Coconut Cake
So I have a tendency to take photos of recipes on my phone, why you ask? Well if I see a recipe in a magazine or a friends cookbook that I want to try, I’ll take a snap. This is also handy for when I’m in the shops and I think ‘oh I should make that’ because then I’ve always got the ingredients list on me as well!
Well this weekend I decided to make one of those random recipe snaps from my phone, one that for ages I’ve been thinking I should give it a try because it looks so easy to make. And I have to say I’m very glad I took that snap, because this cake was deliciously moist and buttery. There was only one issue that arose whilst writing this post, I took the photo so long ago I had to do some serious memory work to try to remember where it came from so I could credit it accordingly!
Buttery Almond & Coconut Cake
Recipe from Belinda Jeffery’s Mix & Bake
– 180g almond meal
– 60g dessicated coconut
– 1/4 tsp salt
– 250g caster sugar
– 4 eggs
– 1 1/2 tsp vanilla extract
– 200g unsalted butter, melted and cooled
– 2-4 tbsp flaked almonds
Step 1 – Preheat oven to 180 degrees celcius. Butter and line a 23cm springform tin with buttered baking paper, and dust lightly with flour.
Step 2 – Place the almond meal, coconut, salt and sugar in a bowl and whisk together for 1 minute, getting rid of any lumps. In a separate bowl whisk together the eggs and vanilla, add the butter and whisk until all mixed together. Tip the butter mixture into the almond mixture and stir them together until combined. Note that it is a very loose batter. Pour the mixture into the prepared tin and scatter over the flaked almonds (the original recipe only had 2tbsp of almonds but I probably added about 4-5 tbsp).
Step 3 – Bake for 40mins or until the cake springs back when gently pressed in the center. Cool completely in the tin. Serve with a generous spoonful of double cream.
This cake is deliciously moist and buttery, and keeps well in the fridge.