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Coconut cake with dates


Coconut cake with dates

Ingredients 11
Servings 6
Time 20 minutes

Ingredients

  • grated zest and juice of 2 lemons
  • grated zest and juice of 3 oranges
  • 180
    ml
    extra-virgin olive oil
  • 45
    ml
    each stevia and xylitol (or other sweeteners)
  • 3
    jumbo eggs
  • 250
    g
    ground almonds or polenta
  • 150
    g
    desiccated coconut
  • 7,5
    ml
    baking powder
  • 180
    g
    finely chopped dates almond flakes
  • TOPPING
  • toasted almond flakes and desiccated coconut flakes
 

Method

1 hour
 

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.

 

Read more on: coconut  |  dates  |  cake  |  dessert recipes
 

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