Almond and coconut cake without flour

Almond and coconut cake without flour

Almond and coconut cake without flour


Coconut – 100 g
Ground almonds (or almond flour) – 100 g
Sugar – 100 g
Eggs – 4 pcs.
Butter – 50 g
Baking powder – 0.5 tsp
Soda – a pinch
For the raspberry layer:
Raspberries (frozen) – 300 g
Sugar – 3-4 tbsp
Gelatin – 5 g
Water – 2 tbsp

For the cream:

Cream (not less than 33%) – 0.5 l
Coconut milk – 200 ml
Honey – 4 tbsp
Gelatin – 15 g


Heat oven to 200 ° C, baking lay a paper for baking.

In a large bowl, beat eggs with sugar until fluffy mass and increase several times. Mix in a separate bowl with the coconut finely ground almonds, baking powder and baking soda. Melt in the microwave butter. Carefully add the coconut and ground almonds to the egg mass, stir, add the butter and mix. Spread the dough on the baking sheet and bake until tender about 10 minutes.

Ready layer of cool slightly, turn to the prepared surface and carefully remove the baking paper. Cut the cake in half lengthwise.

To prepare the raspberry layer Soak the gelatine in two tablespoons of water and let it swell. Grind the raspberries in a blender bowl, then bring to a boil with the sugar. Cool the mixture slightly, add gelatin and stir thoroughly.

To prepare the cream will need coconut milk.

Soak gelatin in a small amount of cold water. Bring the coconut milk to a boil, remove from heat and leave for five minutes. Add the warm milk gelatin, stir until dissolved, cool. Whip the cream, they must be cold, add honey and even beat up again. Gently admixed cream.

Assemble the cake. Foil, folded twice to make a rectangular shape with high bumpers biscuit size. Put one piece of sponge cake, spread a layer of raspberry on top, then half of the butter cream. Carefully top with the second part of the biscuit and pour the remaining cream on it. Put in the fridge to harden the workpiece is best for the night.

Before serving, cut into squares or rectangles.

Bon Appetit!

Almond and coconut cake without flour

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