Coconut & Almond Cake

I just got back from a week away in Tasmania and it was ahhhhmazing! Everything is so pristine there and just so fresh. The produce was out-of-this-world and I really loved being somewhere that enjoys life at a slower pace for a change, seeing as I'm always go go go!

One thing I love doing on my holidays, no matter where I go, is eating a slice of cake or having a a really good biscuit each day for afternoon tea. I only really do this on holidays and I love every bite full. We stayed in a beautiful old Victorian-style home in Battery Point in Hobart and each day the owners would knock on our door to deliver us a 'little snack' that they had prepared.

Homemade almond shortbreads, apple and walnut mini tortes...mmmm YUM! 

So once we got home I wanted to create a cake that reminded me of those afternoons, a cake that isn't so indulgent you couldn't eat it day in and day out, but most of all a cake that is easy and delicious and perfect with an afternoon cuppa.

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Coconut & Almond Cake

by Melanie Lionello July-4-2016

Beautifully nutty with a hint of sweetness

Ingredients

• 3/4 cup coconut oil, firm
• 1 cup coconut sugar
• 3 eggs
• 1 tsp vanilla bean paste
• 1 cup milk of choice
• 1 1/2 cup almond meal
• 1/2 cup coconut flour
• a big handful shredded coconut (optional)

Instructions

Preheat oven to 180 degrees Celsius. Cream together firm coconut oil and coconut sugar until light and fluffy. Add in one egg at a time and mix until all of them are well combined.Add vanilla and milk, mix again. And then add almond meal and coconut flour and mix until just combined.Place batter into a baking paper-lined round cake tin and tap on the bench to even out the batter. Sprinkle with shredded coconut if you like and bake for 40 minutes.Cool in the tin until cold, you can transfer it to the fridge once it's cooled slightly. Once cold, carefully tip out onto a plate and serve.

Details

Prep time: 10 mins Cook time: 40 mins Total time: 50 mins Yield: 1 cake