Almond Coconut Raspberry Cake Recipe
Looking for an impressive cake recipe? Check out the Almond Coconut Raspberry Cake Recipe! It combines nutty and fruity flavors with a tangy raspberry twist, perfect for tea time or special occasions.
Ingredients
- 1 ⅔ cup /180g ground almonds/ almond flour
- ⅔ cup / 60g desiccated coconut
- 1 ¼ cup /250g granulated sugar
- ½ cup plus 1 tbsp/70g all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 4 large eggs
- ¾ cups 2 tbsp/200g unsalted butter melted and cooled
- 1½ teaspoon vanilla extract
- finely grated zest of 1 lemon 1 tsp
- 8 oz 170g raspberries
- ¼ cup/ 20g flaked almonds
Instructions
- Before you start, prepare a 23cm/9-inch springform cake pan by greasing and lining it. Once that's done, preheat your oven to 350F/180C.
- In a mixing bowl, combine almonds, coconut, sugar, flour, and salt, then whisk to aerate and eliminate lumps.
- In a separate bowl, lightly whisk eggs. Add melted butter, vanilla extract, and lemon zest, and whisk until thoroughly combined. Pour this mixture into the dry ingredients and whisk until well blended.
- Transfer half the dough into the cake tin, layer with half the raspberries, and top with the remaining dough and raspberries.
- Add flaked almonds, then bake for 50 minutes, checking closely towards the end for a clean skewer test.
- After a 30-minute rest, invert the cake out of the tin, discard the parchment, and position it correctly on a serving plate. You can serve it warm with cream or refrigerate it for later.
- You can store it in an airtight container or wrap it in aluminum foil, and it will stay fresh for 3 days. Plus, it freezes beautifully for a month.