Coconut Almond Cake

For the coconut-almond cake, first prepare the base. For the base, beat butter with sugar and salt until fluffy. Add the eggs one by one (one at a time).

Then mix the almonds, coconut flakes, cornstarch and baking powder and mix well into the butter-egg mixture. Preheat the oven to 160 °C (convection oven).

Pour the mixture into a 24 cm greased cake pan sprinkled with coconut flakes and bake for about 45 minutes. Then allow to cool. For the cream, soak the gelatin in cold water.

Chop the chocolate and melt it in the coconut milk over low heat. Remove from heat. Squeeze the gelatin well and dissolve in the chocolate coconut milk.

Let cool until it begins to gel slightly. Whip the cream until stiff and gently stir in. Cut the cake base in half and spread half of the cream on the base.

Place the second half of the cake on top. Spread the remaining cream on top of the cake. Decorate the cake with toasted coconut flakes and almonds. Chill in the refrigerator for at least 4 hours.

Preparation Tip:

Instead of the almonds, you can also put Raffaellos on the coconut-almond cake as decoration.

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