Almond Coconut Cake
Ingredients
- 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
- 1 cup sugar
- 1/2 cup (1 stick) butter, room temperature
- 6 large eggs
- 1/2 teaspoon coconut extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup Andre Prost Coconut Milk (found in the baking aisle)
- 1 cup sweetened, shredded coconut flakes
- Frosting:
- 1 1/4 cups heavy (whipping) cream
- 1/4 cup powdered sugar
Shredded coconut and Almond Paste give this cake a rich texture and taste. Frost with whipped cream, or simply dust with powdered sugar.
Time
20 minutes to assemble
50-55 minutes to bake
70-75 minutes total time
50-55 minutes to bake
70-75 minutes total time
Yield
1 – 9 inch cake
Directions
- Preheat oven to 325°F. Grease and flour pan.
- Beat Almond Paste (grated using large hole side of a box grater) and sugar on low speed until combined into small crumbs. Add butter and beat on high until well mixed.
- Add eggs one at a time, beating between each addition. Add coconut extract and beat on high for 3 minutes.
- In a medium sized bowl whisk together flour, baking powder and salt. Add coconut flakes and mix until combined.
- Add coconut milk and flour to almond paste mixture. Mix on low speed until just combined. Pour batter into prepared pan.
- Bake 50 to 55 minutes or until toothpick inserted in center pulls out clean. The center of the cake should spring back when gently pressed with finger.
- Cool pan on wire rack for 10 minutes and unmold ring. Cool cake completely. Frost with favorite frosting or sweetened whipped cream (recipe follows). For an extra pretty presentation divide cake in half and frost between layers.