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Isa's Coconut and Almond Cake
Egg free
Ingredients
| 150 g | plain flour |
| 100 g | ground almonds |
| 50 g | coconut flakes |
| 50 g | semolina |
| 200 g | sugar |
| 1 tbsp | baking powder |
| 170 ml | coconut milk |
| 120 ml | milk |
| 2 tbsp | vegetable oil |
| icing sugar and lemon juice |
Method
Preparation time: ca. 10 min Resting time: ca. 1 hr / Grade of difficulty: easy / Calories per portion: n/a
In a bowl mix flour, almonds, coconut flakes, semolina, sugar and baking powder.
Add coconut milk, milk and vegetable oil and quickly stir together with a hand mixer. The dough should be rather runny than thick.
Grease a square or round baking dish and pour in the dough mixture.
Bake in preheated oven on 225°C for 35-45 minutes until the surface of the cake has risen and browned lightly.
Let it cool down and cover with the lemon icing.
The cake is quite moist and also nice when sliced horizontally and filled with apricot jam.
Add coconut milk, milk and vegetable oil and quickly stir together with a hand mixer. The dough should be rather runny than thick.
Grease a square or round baking dish and pour in the dough mixture.
Bake in preheated oven on 225°C for 35-45 minutes until the surface of the cake has risen and browned lightly.
Let it cool down and cover with the lemon icing.
The cake is quite moist and also nice when sliced horizontally and filled with apricot jam.
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