Coconut & Almond Cake (Gluten-Free)

Name: Coconut & Almond Cake (Gluten-Free)
Total time: 2400 s
Yield: 18cm Round Springform Cake Tin
Cuisine: British
Ingredients: 2 Eggs; 1/2 cup Caster Sugar; 1/4 teaspoon Salt; 1 can (270 g) Coconut Cream *about 1 cup; 1/2 teaspoon Vanilla Extract *optional; 1 cup Almond Meal; 1 cup Desiccated Coconut; 1 teaspoon Baking Powder; 2 tablespoons Corn Starch; Icing Sugar for dusting

Hiroko Liston @hirokoliston

Melbourne, Australia

When I first made this cake, it was to use up a can of Coconut Cream, which I bought by mistake. I often use Coconut Milk for cooking, but not Coconut Cream. Because of the high oil content of Coconut Cream, I didn’t add Butter to this cake. I didn’t add Flour either. I made it with Desiccated Coconut and Almond Meal that I needed to use up. The result was not so great as the cake turned a little too wet. After a few attempts to improve the texture, now I can share this recipe. Anyone who love the grainy texture of Desiccated Coconut would enjoy this cake.

Hiroko Liston @hirokoliston

Saved

Ingredients

40 minutes

18cm Round Springform Cake Tin

2Eggs
1/2 cupCaster Sugar
1/4 teaspoonSalt
1 can (270 g)Coconut Cream *about 1 cup
1/2 teaspoonVanilla Extract *optional
1 cupAlmond Meal
1 cupDesiccated Coconut
1 teaspoonBaking Powder
2 tablespoonsCorn Starch
Icing Sugar for dusting

Saved

Steps

40 minutes

1

Preheat oven to 180℃. Line the base and sides of 18cm round cake tin with baking paper.
2

Whisk Eggs, Sugar and Salt in a mixing bowl until smooth, add Coconut Cream and Vanilla (*optional), and whisk well. Add Almond Meal, Desiccated Coconut, Baking Powder and Corn Starch, and mix to combine.
3

Pour the mixture into the prepared cake tin, spread evenly, and bake for 30 to 40 minutes OR until cooked though.
4

Carefully transfer to a wire rack and cool completely. Dust with Icing Sugar before serve.