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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Almond and Coconut Cake Recipe

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This recipe for Almond and Coconut Cake is from Artz and Kay Pharmacy Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 ½ cups almond meal
1 cup caster sugar
¾ cup desiccated coconut
200g butter, melted
3 eggs, lightly beaten
2 tsp vanilla extract
1 lemon zest, finely grated
125g raspberries, plus extra to serve
Icing sugar, to serve
Directions:
Directions:
Preheat oven to 180ºC. Lightly grease and line a 23cm springform tin.
In a large bowl, combine almond meal, sugar and coconut. In a jug whisk butter, eggs, vanilla and zest together. Lightly mix into dry ingredients.
Pour batter into tin. Dot raspberries evenly over top.
Bake for 50-55 minutes until golden and top springs back when lightly pressed in centre.
Cool in tin for 10 minutes before transferring to wire rack.
Dust with icing sugar and serve with extra berries.
Number Of Servings:
Number Of Servings:
8

 

 

 

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