Coconut Almond Cake
Recipe Taken From Here
1 Tbsp Low Fat Margarine
3 Tbsp Honey
2 Tbsp Ground Almond
1 tsp Vanilla Essence
1 tsp Mixed Candied Peel
1 Cup Desiccated Coconut
1 Level Tbsp Brown Rice Flour
1 Medium Egg
1/4 tsp Baking Powder
For the Bottom Layer
1 Large Handful Almonds ( roughly chopped)
2 Tbsp Blueberry Jam/Conserve
2 Small tsp Honey
2 Tbsp Brown Rice Flour
Few Drops Almond Essence
‘note… the blueberry jam was sweetened with concentrated fruit juice not sugar, if you use sugar jam you do not need the 2 tsp honey unless you want it extra sweet.’
Place your margarine, 2 Tbsp ground almonds and 2 Tbsp honey into a baking bowl mix well.
Add the coconut and vanilla essence mix well.
Add egg mix well, then 1 level Tbsp brown rice flour and 1/4 tsp baking powder mix well.
Add the last 1 Tbsp honey mix well.
Leave the coconut mixture to the side.
Take a small bowl with your chopped almonds, mix in blueberry jam with the 2 small tsp of honey ( if you are using jam that is sweetened with sugar and not fruit juice you don’t need the honey) 2 level Tbsp brown rice flour and few drops of almond essence, mix well.
Grease and flour a small loaf tin.
Pour in your almond and blueberry mixture first and level out with the back of a spoon.
Pour the coconut mixture over the top of the blueberry almond mix, level with a spoon again and place into a pre-heated oven at 180-200C for 25 -30 minutes until your cake is golden and cooked.
When the coconut almond cake is ready, leave it to cool a little then turn it out onto a wire rack to cool.
Slice and serve coconut and almond layered cake – enjoy.