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.
18cm Round Springform Cake Tin
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
- Preheat oven to 180℃. Line the base and sides of 18cm round cake tin with baking paper.
- 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.
- Pour the mixture into the prepared cake tin, spread evenly, and bake for 30 to 40 minutes OR until cooked though.
- Carefully transfer to a wire rack and cool completely. Dust with Icing Sugar before serve.