Coconut almond cake
Coconut Almond Cake Recipe
Enjoy this Easter with Coconut Almond Cake with coconut and Almond Paste which gives this cake a rich texture and taste.
PREPARATION TIME :20 minutes
COOKING TIME :45-48 minutes
TOTAL TIME :65-68 minutes
SERVES :1 - 9 inch cake
INGREDIENTS
- 1 box grated Odense Almond Paste
- 1 1/2 cups all-purpose flour
- 6 large eggs
- 1/2 teaspoon coconut extract
- 1/2 teaspoon baking powder
- 1/2 cup coconut milk
- 1/2 cup butter (1 stick)
- 1 cup sweetened and shredded coconut flakes
- 1/4 teaspoon salt
- 1 cup granulated sugar
Frosting:
- 1/4 cup powdered sugar
- 1 1/4 cups heavy cream
METHOD
- First Heat your oven to 325 degrees F. Grease and flour pan.
- Then put grated Almond Paste and sugar on low speed. Combine it in small crumbs. Add butter and hit on high. Then mix it well.
- Add eggs one at a time then heat it between each addition. After that add coconut extract and hit on high for 3 minutes.
- Take a medium size bowl mix together flour baking powder and salt. Then add coconut flakes and mix until combined. Now add coconut milk and flour to almond paste mixture. Combine on low speed and pour batter into pan.
- Bake 45-48 minutes. Cool cake completely.
- Frost with sweetened whipped cream. For an extra pretty appearance you can divide cake in half and frost between layers.
- Sweetened Whipped Cream: Beat cream until foamy. Add sugar and hit until cream will hold firm peaks. Divide cake in half. Then frost middle, top and sides of cake. And garnish with shredded coconut.
