CookEat Recipe
Almond and Honey Coconut Cake
A moist coconut milk cake with almonds and a warm honey coconut glaze, baked in an oval dish. Makes eight dessert portions.
Method
Steps
Step 1
Allow 25 minutes preparation, 45–50 minutes baking and 35 minutes resting. Heat the oven to 175°C conventional / 155°C fan. Line an oval baking dish about 24 × 18 cm and at least 5 cm deep with baking paper. Soften the butter and weigh beaten egg without shells.
Step 2
Stir full-fat canned coconut milk smooth, then measure 150 ml: reserve 50 ml for the glaze and use 100 ml in the batter. Grind 40 g almonds finely and chop the remaining 30 g for the top.
Step 3
Beat butter and brown sugar for 3–4 minutes until lighter. Beat in the egg gradually. Mix the flour, ground almonds and baking powder; fold into the butter mixture, alternating with the 100 ml coconut milk and all 40 ml dairy milk.
Step 4
Spread the batter in the dish and scatter over the chopped almonds. Bake for 45–50 minutes until golden and firm in the middle. A skewer inserted centrally must come out without wet batter; continue in 5-minute intervals if needed and shield the almonds if they darken early.
Step 5
Near the end of baking, gently heat the reserved 50 ml coconut milk with the honey in a small saucepan, stirring just until the honey dissolves. Do not boil it down.
Step 6
Rest the baked cake for 10 minutes. Make a few shallow holes in its surface with a skewer and slowly spoon all the warm glaze over it. Leave for another 25 minutes to absorb and set, then cut into eight portions in the dish. Serve with any glaze remaining around the edges.
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