Actually, I’m not a fan of dishes containing coconut, at least not if the coconut flavor stands out too much. That’s why I’ve never thought of making a cake with coconut milk instead of normal milk. Fortunately, that has now changed, because I’m very excited about the result! This coconut almond cake is really juicy, but still remains fluffy. By the way, that’s my favorite cake consistency. 😉
Soft on the bottom, crunchy on the top
The surface of a cake isn’t a big part of it, but still quite important, I think. That’s why I came up with something very special for this cake. As a contrast to the soft inner life, the surface has to be a crispy topping, I thought. Also it should match to the other ingredients, namely planed almonds, coconut flakes, coconut milk and some agave syrup. The idea actually comes from the bee sting cake. And I love that one too because of the tasty crust.
Coconut milk ≠ coconut milk
Incidentally, when I write about coconut milk, I mean the canned milk. Not to be confused with a product called coconut drink from the tetra pak, which consists to a large extent of water. Canned coconut milk consists for the most part of coconut. And that’s exactly what we want! Therefore, make sure that the amount of coconut in your milk is particularly high. Really creamy coconut milk fills the bill. If, however, the pulp has separated from the water, use only the white, creamy part.
Fresh strawberries go very well with the coconut almond cake. Just quarter a few strawberries, sprinkle with a little sugar and let them rest for a short time. Then enjoy the strawberries together with a piece of freshly baked cake! There’s nothing better than that – yummy! Have fun trying. 🙂
If you’d like to see how I make my photos, check out A Look Behind My Camera for some insights.
For the dough:
- 100 g sugar
- 25 g oil
- 180 g coconut milk (canned)
- 1 tsp cider vinegar
- 170 g flour
- 30 g almonds (grounded)
- 1 tsp baking powder
- 1 tsp vanilla paste
For the crust:
- 30 g coconut milk
- 15 g coconut flakes
- 30 g almonds (sliced)
- 20 g agave syrup
- Preheat your oven to 175 °C (circulating air). Cover a springform (18-20 cm) with baking paper and lightly grease the sides.
- Mix sugar, oil, coconut milk, cider vinegar and vanilla paste. Add the flour, ground almonds and baking powder and stir briefly.
- Fill the dough into the springform pan.
- Mix the ingredients for the crust and spread all of it evenly over the dough.
- Approximately bake for 30-35 minutes.