Coconut cake with dates

Name: Coconut cake with dates
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 servings
Cuisine: Bake
Ingredients: lemons grated zest and juice; oranges grated zest and juice; 180 ml olive oil extra virgin; 45 ml alternative sweetner; 3 eggs jumbo; 250 g almond flour; 150 g desiccated coconut; 7,5 ml Baking powder; 180 g finely chopped dates almond flakes separate entries; toasted almond flakes and desiccated coconut flakes separate entries

6 servings Prep: 20 mins, Cooking: 1 hr

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This moist cake is wheat-free and has a lovely citrus flavour.

By Food24 July 15 2019

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Ingredients (10)

	lemons — grated zest and juice
	oranges — grated zest and juice
180 ml	olive oil — extra virgin
45 ml	alternative sweetner
3	eggs — jumbo
250 g	almond flour
150 g	desiccated coconut
7,5 ml	Baking powder
180 g	finely chopped dates almond flakes — separate entries

TOPPING

toasted almond flakes and desiccated coconut flakes — separate entries

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Method:

Preheat the
oven to 180°C. Grease a 22cm silicone ring mould well with nonstick spray.

1. Whisk
the citrus juice and zest, oil, sweetener and eggs until well combined.

2. Mix
the dry ingredients and the dates. Add the egg mixture and mix well.

3. Pour
into the prepared ring mould and leave to thicken for 10 minutes. Sprinkle
almond flakes over.

4. Bake for about 60 minutes or until a skewer
inserted in the middle comes out clean. Unmould and leave to cool. Sprinkle toasted
almond and coconut flakes over and serve.