Cherry Coconut Almond Cake
 
 
Cherry coconut almond cake - a tender and delicious summer snacking cake that is filled with nutty coconut and almond flavors.
Yield: 9 servings
Ingredients
  • ¾ cups (150 g) plus 1.5 tsp sugar
  • 2 large eggs
  • 1 cup (240 ml) buttermilk, shaken
  • ½ cup (120 ml) neutral oil
  • 1 tsp vanilla extract
  • ¾ tsp kosher salt
  • 1 cup (128 g) all purpose flour
  • ½ cup (55 g) almond flour
  • ½ cup (40 g) + 1 tbsp unsweetened shredded coconut
  • 2 tsp baking powder
  • 1 cup (140 g) halved cherries, fresh or frozen
  • 2 tbsp sliced almonds
Instructions
  1. Heat oven to 350F. Grease an 8-inch square baking pan and line with parchment paper. Set aside.
  2. In a large bowl, whisk together ¾ cup (150 g) of the sugar and the eggs until well combined and foamy, about 1 minute. Add in the buttermilk, oil, vanilla, and salt. Whisk again until completely combined.
  3. Add the flour, almond flour, ½ cup (40 g) coconut, and the baking powder to the wet ingredients. Whisk until well combined.
  4. Pour the cake batter into the prepared baking pan. Scatter the cherries over the top of the cake. Top with the remaining coconut, the almonds, and the remaining 1.5 tsp sugar.
  5. Bake for 35-45 minutes, or until golden and a center inserted in the center comes out clean. Allow to cool in the pan for 15 minutes, then remove to a wire rack to cool completely.
Notes
Recipe from Snacking Cakes
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2021/07/cherry-coconut-almond-cake.html