When I first made this cake, it was to use up a can of Coconut Cream, which I bought by mistake. I often use Coconut Milk for cooking, but not Coconut Cream. Because of the high oil content of Coconut Cream, I didn’t add Butter to this cake. I didn’t add Flour either. I made it with Desiccated Coconut and Almond Meal that I needed to use up. The result was not so great as the cake turned a little too wet. After a few attempts to improve the texture, now I can share this recipe. Anyone who love the grainy texture of Desiccated Coconut would enjoy this cake.

Makes

18cm Round Springform Cake Tin

Ingredients

2 Eggs
1/2 cup Caster Sugar
1/4 teaspoon Salt
1 can (270g) Coconut Cream *about 1 cup
1/2 teaspoon Vanilla Extract *optional
1 cup Almond Meal
1 cup Desiccated Coconut
1 teaspoon Baking Powder
2 tablespoons Corn Starch *OR Plain Flour if you prefer
Icing Sugar for dusting

Method
  1. Preheat oven to 180℃. Line the base and sides of 18cm round cake tin with baking paper.
  2. Whisk Eggs, Sugar and Salt in a mixing bowl until smooth, add Coconut Cream and Vanilla (*optional), and whisk well. Add Almond Meal, Desiccated Coconut, Baking Powder and Corn Starch, and mix to combine.
  3. Pour the mixture into the prepared cake tin, spread evenly, and bake for 30 to 40 minutes OR until cooked though.
  4. Carefully transfer to a wire rack and cool completely. Dust with Icing Sugar before serve.