Danish Coconut Almond Cake
This Danish cake takes on new flavor with the addition of Coconut Almond Paste.
Before you start, be sure to have Odense Almond Paste on hand
Odense Almond Paste & Marzipan available in major grocery stores and online.
Time
15 minutes to assemble
27-30 minutes to bake
Total time: 42-45 minutes
27-30 minutes to bake
Total time: 42-45 minutes
Yield
6 servings
Ingredients
- 1-7 oz box Odense Coconut Almond Paste, grated
- 1/2 cup granulated sugar
- 3/4 stick (6 tablespoons) unsalted butter, room temperature
- 3 eggs, room temperature
- 1/2 cup cake flour
- Optional: Toasted coconut or confectioner's sugar
Directions
- Preheat oven to 350°F. Grease and flour tart pan.
- Add grated Coconut Almond Paste, sugar and butter to mixing bowl. Combine ingredients then beat on high 2-3 minutes.
- Add eggs, one at a time, beating well between each. Beat on high until batter is light colored and fluffy, about 3 minutes.
- Sift cake flour into coconut almond mixture. Gently fold in flour by turning with a spatula until ingredients are just incorporated. Folding is NOT stirring.
- Spread batter into tart pan. Bake 27-30 minutes or until golden and a toothpick inserted in the middle comes out clean.
- Let cake cool completely on a wire rack before removing from pan. Sprinkle edges with toasted coconut or confectioner's sugar.