Monday, March 21, 2011
Almond Joy Cake
1 3/4 cups flour
2 tsp baking powder
1 tsp salt
1 cup sweetened shredded coconut
3/4 cup white sugar
2 TB cocoa powder
1 stick (1/2 cup) butter, room temperature
2 tsp freshly grated orange peel
2 large eggs
1 tsp vanilla extract
1 cup light coconut milk
1/2 cup bittersweet chocolate chunks/chips*
1/2 cup sweetened shredded coconut
1/3 cup sliced almonds
1/2 cup powdered sugar (plus an additional 2-3 TB)
2 TB light coconut milk
Buttery Apple Tort recipe you can see more details of how to do this.
2. In a medium size mixing bowl whisk together the flour, baking powder and salt. Then you can stir in the 1 cup of shredded coconut and set this mixture aside.
here with the banana bread), then put the cake back into the oven for another 20 minutes. The cake is done when you insert a toothpick and it comes out clean (without any batter on it).
10. Let the cake cool completely in the pan on a wire rack. I let mine cool overnight, but that's not necessary. The last couple steps get the cake ready to serve!
If you don't feel like making the coconut drizzle you could probably serve with a scoop of vanilla ice cream instead, which would also be yummy.
*I used Ghirardelli 60% cacao bittersweet chocolate chunks, which can be found in the baking aisle, but you could also buy a chocolate bar and break it up, or use regular chocolate chips in a pinch. The dark chocolate creates the best almond joy effect though!