By Gwendolyn
Coconut Cake with Fresh Fruit
2 steps
Prep:30minCook:45min
This cake is a colorful beauty! I've made it as the recipe states and also made it with almond flour and toasted sliced almonds on top instead of hazelnut and it turned out great too.
Updated at: Thu, 17 Aug 2023 05:00:37 GMT
Nutrition balance score
Unbalanced
Glycemic Index
66
Moderate
Glycemic Load
42
High
Nutrition per serving
Calories495.9 kcal (25%)
Total Fat26.4 g (38%)
Carbs63 g (24%)
Sugars37.4 g (42%)
Protein3.4 g (7%)
Sodium383.7 mg (19%)
Fiber6.7 g (24%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
Preheat oven to 350 degrees
Step 2
For the cake:
Zest and juice two of the lemons, set aside.
Combine the lemon zest, cane sugar, baking powder, baking soda and salt in a large bowl.
In a separate bowl combine the coconut oil, coconut milk, lemon juice and vanilla, then combine with the first bowl.
Whisk in both of the flours and the coconut.
Pour into a lined cake pan.
Bake 45 minutes or until an inserted toothpick comes out clean.
Allow to cool then transfer to a cake plate or stand. For the icing:
Juice the remaining lemon.
In a small bowl slowly whisk the juice of one lemon with the confectioner's sugar.
Pour the icing over the cooled cake.
Decorate with berries or other fruits plus toasted nuts of your choosing.
Bowl
Whisk
Cake Pan
Parchment paper
Toothpick
Notes
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