Coconut cake with dates

6 servings Preparation: 20 mins, Cooking: 1 hr By Food24
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Tap for method

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
toasted almond flakes and desiccated coconut flakes — separate entries
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Tap for ingredients


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.

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