Coconut Almond Cake

 

This cake is very similar to one we grew up with in Goa, called Baath. It is much more involved and uses semolina. This is a recipe I got from my sister when I went to visit. Its really quick and is simply delicious especially if you like coconut. I have done multiple variations on the cake as you can see from above

• a Bundt (solara) pan dusted with icing sugar.
•  a loaf pan with lemon slices and a lemon drizzle
• a loaf pan with caramelized orange slices and orange glaze

The cake is happy to take on other flavors and having the almond flour makes everything so moist. Try it, you will not be disappointed.

Ingredients

• 180g Almond flour
• 60g coconut powder (you can also grind up unsweetened coconut flakes or use desiccated coconut)
• 1/4 teaspoon sea salt
• 150g granulated sugar
•  4 large eggs, whisked
• 1 1/2 teaspoon vanilla extract
• 200g unsalted butter, melted and cooled
•  Icing sugar to dust

Method

Butter and flour your bundt pan make sure you have buttered all the joints well. I use the butter flour spray that works really well.  Preheat your oven to 350F.

Whisk the sugar, eggs, vanilla extract, cooled butter in a medium bowl.

Whisk the almond flour, coconut powder, sea salt in a large bowl.

Pour the wet ingredients into the dry ingredients and fold until there are no dry bits making sure not to over mix. It will be a wet batter.

Pour into the pan and put it in the oven. Bake for 40 minutes and test for doneness with a toothpick. It will come out with a few crumbs. Remove from the oven and let it cool on the wire rack.

Invert onto a serving plate and dust with icing sugar.

 

Alternate: Orange or Lemon

Slice the citrus fruit. Cook it in sugar on a slow flame till the skins are softened and the peel is soft. Let it cool. Place the fruit on the bottom of the loaf pan or 8inch round pan. Reserve the extra juice in the pan. Pour your batter on top of the slices.

When the cake is baked and cool, invert the pan carefully and then drizzle the reserved sauce on top.