Description
This magnificent coconut and almond cake is melt in your mouth soft and oh so coconutty! Made with butter, sugar, ground almonds and desiccated coconut, this cake is perfectly sweet with a tender crumb. Oh and did I mention it was incredibly quick and easy to make?!
Ingredients
Scale
- 3/4 cup (90g) almond meal (see note 1)
- 3/4 ( 110g) plain (all-purpose) flour
- 1/2 cup (50g) fine unsweetened desiccated coconut
- 1 cup (225g) caster (superfine) sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 125g unsalted butter, melted and cooled
- 3 eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- Icing (confectioners) sugar, to serve
Instructions
- Preheat oven to 180C conventional or 160C fan-forced. Grease and line a 20cm round cake tin with baking (greaseproof) paper.
- In a large mixing bowl, whisk together almond meal, flour, desiccated coconut, sugar, baking powder and salt until well combined and there are no clumps.
- In a separate bowl, whisk together the melted butter, eggs, vanilla extract and buttermilk.
- Add the wet ingredients to the dry ingredients and mix until just combined. I find it easiest to use a spatula to fold the ingredients together.
- Pour the batter into the prepared tin and bake for approximately 40 minutes, or until a skewer comes out clean. The cake should spring back when gently pressed on top.
- Allow the cake to cool in the tin on a wire rack for 10 minutes. Gently turn the cake out and remove any baking paper before allowing it to cool completely on a wire rack.
- When ready to serve, dust with sifted icing sugar.
Notes
- Almond meal is finely ground almonds. You can buy almond meal in supermarkets or you can make it yourself by processing raw blanched or unblanched almonds in a food processor or high speed blender until it becomes a fine meal.
- Storage: Store the cake in an airtight container in the fridge for up to one week (if it lasts that long!).
- Serving suggestion: For an elegant dessert, serve with freshly whipped cream and fresh berries (I love it with blueberries).
Keywords: Coconut, almond meal, cakes