Coconut and Almond Cake-Torta di Cocco e Mandorle
1 3/4 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon baking soda
pinch of salt
1 cup sugar
9 tablespoons butter
3/4 cup of ground almonds
1 cup finely shredded coconut
3 tablespoons apricot jam (or your favorite jam)
1/2 cup shredded coconut
1/4 cup powdered sugar
Preheat the oven to 350 F. Butter and flour a 9-inch round cake pan with removable bottom. In a medium sized bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl with an electric mixer, beat the sugar and butter until creamy (about 5 minutes). Beat in the eggs one at a time until incorporated. Scrape down the sides of the mixer with a spatula to make sure you’re mixing it all together.
Add the flour mixture to the batter in three portions and incorporate stopping the mixture to scrape down the sides of the bowl after the addition of each portion. With the mixer on medium-low speed, mix in the shredded coconut and ground almonds. Scrape down the sides of the bowl with your spatula to incorporate.
Spoon your batter into your prepared baking pan and bake for about 45-55 minutes, or until skewer inserted in the center comes out clean. Check cake at about 40 minutes. Every oven is different. If cake is browning, cover with aluminum foil for remainder of baking time. Let cool for about 20 minutes before removing from cake pan.
When the cake has cooled, remove from the pan and place on your serving dish. In a small bowl whisk together the shredded coconut and powdered sugar. Spread the jam on top of the cooled cake and sprinkle the coconut/powdered sugar on top.
What’s your favorite coconut dessert? Do you go crazy for coconut in desserts and other recipes like I do?;) Pin It