Coconut and Almond Cake
A baked cake made with almonds, shredded coconut, and sunflower oil.
The batter is made by grinding the almonds, beating the eggs with sugar, then adding the oil and dry ingredients. Bake at 180°C until a skewer comes out clean.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Prepare the oven and pan
Preheat the oven to 180°C and prepare a cake pan.
Temperature: 180 °C / 356 °FReady to continue when: The oven has reached 180°C and the pan is ready for the batter.
- 02
Grind the almonds
Grind the almonds for 5 seconds until very finely ground. Set aside.
Ready to continue when: The almonds have a fine texture and are set aside.
- 03
Beat the eggs and sugar
Beat the eggs with the cane sugar for 3 minutes.
Ready to continue when: The egg and sugar mixture is combined and aerated.
3 min - 04
Add the oil
Add the sunflower oil and mix for 8 seconds.
Ready to continue when: No visible streaks of oil remain in the mixture.
- 05
Finish the batter
Add the flour, baking powder, shredded coconut, and ground almonds. Mix for 10 seconds, then finish combining with a spatula.
Ready to continue when: The batter is uniform, with no visible pockets of dry ingredients.
- 06
Bake and cool
Pour the batter into the pan and bake at 180°C for 40 to 45 minutes. Let the cake cool slightly before unmolding, then cool completely.
Temperature: 180 °C / 356 °FReady to continue when: A skewer inserted in the center comes out clean; the cake is completely cool before serving.
45 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.