Coconut and almond cake

I don't know how many sponge cakes I can make a week ... two, three ... the fact is that they fly! I usually vary in forms, ingredients and glazes, so as not to abuse certain ingredients and not to bore the staff. The one that I put you today has grated almond and coconut. Pay attention therefore if you like these ingredients.

If you try it, you will see that it is a breakfast cake, of those that are rather dry and that are very good dipped in milk.

The almond that I have used is raw and unpeeled. It gives our donut a darker color but makes it nutritionally richer.

I also encourage you to substitute white sugar for cane sugar. Since we allow ourselves the luxury of cooking at home, we are going to do it with the best ingredients.

Coconut and almond cake

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A perfect sponge to dip in milk. With almonds, grated coconut and cane sugar.

• Ascen Jimenez

• Kitchen: cuisine
• Recipe type: picnic
• Calories: 264
• Rations: 12

• Cooking time: 1H
• Total time: 1H

Ingredients

• 100 g raw almonds with skin
• 4 eggs
• 150 g of cane sugar
• 80 g of sunflower oil
• 100 g flour
• 100 g of grated coconut
• 8 g yeast

Plus:

• Icing sugar to decorate

Preparation

1. We put the almonds in the glass. We crush them by programming 5 seconds, speed 10. We take them out and reserve them.

2. We fit the butterfly on the blades. We put the eggs and the cane sugar. We program 3 minutes, speed 3.

3. We add the oil and program 8 seconds, speed 3.

4. We remove the butterfly. Add the flour, the yeast, the grated coconut and the almond that we grated at the beginning. We program 10 seconds, speed 5. We just integrated everything with the spatula.

5. We put the mixture in a mold that we will have previously greased. You can follow this recipe from non-stick.

6. We bake at 180 for approximately 40-45 minutes.

7. Once out of the oven we let it cool a bit before unmolding. When it has cooled completely, decorate it with icing sugar.

More information - Non-stick for molds

Adapt this recipe to your Thermomix model