Cake doesn’t have to be ‘bad’ for you. When you start with good quality ingredients you end up with a good quality product. This recipe for Almond Coconut Cake is filling and nutritious. Don’t eat it all at once though!

Tip: It freezes well so you can save some for later.

Serving: 8-10

Ingredients:

⁌ 200g butter

⁌ 3 x 60g eggs

⁌ 1/2 cup coconut sugar (raw sugar if you don’t have coconut sugar)

⁌ 1 3/4 cups almond meal
⁌ Pinch of salt

⁌ 1 1/2 teaspoons vanilla extract

⁌ 2/3 cup (60g) desiccated coconut

⁌ One cup of fruit of your choice. I have used blueberries, raspberries, pomegranate, pineapple, rhubarb.

*If you are not going to add fruit to this cake you will need to use an extra egg.*

Methods: 

 Preheat your oven to 180C.
⁌ Put the butter in the oven to melt while the oven heats
⁌ Butter a 23 or 24cm cake tin and line the base and sides with buttered baking paper. Dust the tin lightly with flour (or rice flour if you’re avoiding wheat) and set it aside.
⁌ Separate the egg yolks from the whites.
⁌ Beat the egg whites until they are fluffy.
⁌ Add the sugar and beat well.
⁌ Get the melted butter out of the oven and allow it to cool. You can melt the butter ahead of time if you prefer.
⁌ Add the egg yolks and continue beating.
⁌ Slowly add the almond meal
⁌ Add the pinch of salt.
⁌ Add the vanilla extract and the cooled butter. Make sure the butter has cooled enough so that it doesn’t cook the mixture while you are still making the cake!
⁌ Add the desiccated coconut last and mix through.
⁌ Put the tin in the oven and bake the cake for about 40 minutes, or until the top of the cake springs back slowly when you press it gently. Or test with a skewer, make sure the skewer comes out clean. Sometimes it will take longer depending on which fruit you have chosen.
⁌ Cool the cake in the tin on a wire rack.
⁌ Once the cake is cool, invert it onto the rack, remove the tin and paper and invert it again onto a serving plate.
⁌ This cake freezes well, I usually slice it before I freeze it and defrost it as I need it. It will also keep well in the fridge for a week or so.

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