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Almond Cake with Coconut

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Almond Cake with Coconut


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Tempo de preparo

3 hour(s)


12 servings

Áquila Appolinario

  • Ingredients
  • Recipe
  • Wheat flour150 g
  • Refined sugar200 g
  • Almond flour100 g
  • Salt to taste
  • Eggs6 unit(s)
  • White chocolate200 g
  • Coconut milk1 can(s)
  • Cream cheese300 g
  • Fresh cream500 g
  • Icing sugar150 g
  • Grated unsweetened coconut100 g
  • Chopped Almonds100 g
  1. Beat the eggs with the sugar and wait for it to become very clear. Add the wheat flour with the almond flour and mix slowly gently. Place in two 20cm diameter molds and bake in a preheated oven at 180°C for about 30/40 minutes.
  2. Place the white chocolate with 100ml of coconut milk and melt in a bain-marie in a bowl. In another bowl, mix the cream cheese until smooth and add the melted chocolate and mix until everything is incorporated.
  3. In another bowl, beat 500ml of whipped cream with 150g of icing sugar. Add the white chocolate mixture and mix quickly until everything is incorporated, this will be your filling and topping.
  4. Wet the cake with the rest of the canned coconut milk, fill and cover it all with the whipped cream and white chocolate mixture and decorate with grated coconut all over the cake and almonds on top.

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