Coconut Cake

The easiest gluten-free almond and coconut cake recipe that takes just 10 minutes to prepare... and tastes AMAZING!

The recipe is from Ottolenghi’s brilliant book of all things luscious and saccharine, “Sweet”. Although I wouldn’t call this a healthy recipe the cake actually contains a lot of my favourite wholesome ingredients – almonds, coconut, blueberries and lemon.

 I can see that it’s going to become one of my new favourites, despite it being very simple to put together and minimally decorated (if at all) it is one of the tastiest cakes I’ve enjoyed in a while.

 Consumption of coconut cake, which is rich in vitamins and fats, cures constipation. Coconut cake can be flavored in many different ways

Ingredients:

300g of finely grated coconut

150g of bread flour

225g of sugar (brown)

2 eggs

Country construction 100g

50g of raisins

Some nuts (peanuts)

Teaspoons of vanilla2

1/2 teaspoon of baking powder

1/2 teaspoon of baking soda

200ml of hot water

 How to make:

 First, place the margarine or oil on a baking tray lined with parchment or parchment paper. Set aside.

Now chop the raisins, raisins and cashews. Set aside.

Put bread flour, baking powder and baking soda in a sieve and set aside.

 Put a pan on the stove and add 4 tablespoons of sugar and caramelize it then add 200ml of hot water and add the remaining sugar and melt.

When the sugar bubbles, add the coconut and mix well to make coconut honey. Coconut honey should be moist. Remove from the heat and let it dry.

Put 2 eggs in a bowl and whisk a little from the whisk. Add vanilla to it .Whisk.

Then whisk together the chopped raisins, raisins and cashews.