When I worked in the commercial kitchen, I think every other recipe was with coconut as my boss loved coconut. It was so refreshing because, at the time, my ex-husband was not a fan of coconut, so I enjoyed the freedom of using the ingredient in creating various recipes.
Jump forward a few years later, and here I am, creating another new recipe using coconut with almond, what I learned is it’s the perfect pairing!
While your oven is preheating place the coconut in the oven to lightly toast the coconut, my coconut toasted for about 10 minutes, here is how it looks
Add the butter to the sugar and beat for 3-5 minutes
meanwhile, put all the dry ingredients in a bowl, set aside
and your milk with the almond extract, set aside
once the butter and sugar have been beaten, add your eggs, one at a time
mix until well combined, add 1/3 dry ingredients to the batter, mix until combined
then 1/2 of the wet ingredients to the batter, mix until combined
continue doing this until you end with the flour, mix until well incorporated
pour into a prepared loaf pan
bake for 1 hour to 75 minutes or until the cake is done
I made a glaze that I poured on top, this is optional.
This is a great dense cake with a ton of coconut flavors, infused with the almond…YUM! I froze mine, just to see how it would defrost, and it was delicious! You can break this cake up and use it as your base for a truffle, add some berries and whipped cream to knock it out of the park!
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Thank you again ~ Patty Limatola-Tanenbaum