Almond Coconut Cake
Prep time: 15 minutes
Cook time: 55 minutes
Servings: 8
INGREDIENTS
2 cups Almond Flour
½ cup organic all-purpose flour
⅔ cup Coconut, Organic, Unsweetened & Shredded
¾ cup Xylitol, Organic
2 teaspoons baking powder
½ teaspoon salt
½ cup Extra Virgin Olive Oil, Organic
4 large eggs
1 teaspoon almond extract
⅔ cup sliced raw almonds
1 tablespoon Erythritol, Organic Powder
Indulge in the delightful flavors of our Almond Coconut Cake, a perfect blend of nutty and sweet for any occasion. This delicious cake is made with NOW Real Food® Organic Almond Flour and Unsweetened Coconut Shreds, sweetened naturally with Organic Xylitol, and infused with a hint of almond extract for a rich, aromatic experience. Topped with sliced raw almonds and a light dusting of powdered erythritol, this yummy treat is both easy to make and irresistibly tasty, making it a great choice for health-conscious dessert lovers.
DIRECTIONS
- Preheat oven to 325ºF and line a 9-inch round springform pan with parchment paper on the bottom. Lightly grease sides of pan with cooking spray. In a medium mixing bowl, whisk together almond flour, all-purpose flour, coconut flakes, Xylitol, baking powder and sea salt.
- In a separate large mixing bowl, whisk together eggs, olive oil, and almond extract.
- Gradually mix dry ingredients into wet until just combined. Use a spatula to spread batter evenly in pan. Sprinkle with raw almonds. Bake for 50-55 minutes or until a toothpick inserted in the center comes out mostly clean.
- Cool in pan for 1 hour. Dust the top of cake with confectioners erythritol and slice.
