Almond Coconut Cake

Prep time

15 minutes

Cook time

55 minutes

Servings

Indulge in the delightful flavors of our Almond Coconut Cake, a perfect blend of nutty and sweet for any occasion. This delicious cake is made with NOW Real Food^® Organic Almond Flour and Unsweetened Coconut Shreds, sweetened naturally with Organic Xylitol, and infused with a hint of almond extract for a rich, aromatic experience. Topped with sliced raw almonds and a light dusting of powdered erythritol, this yummy treat is both easy to make and irresistibly tasty, making it a great choice for health-conscious dessert lovers.

Ingredients

2 cups Almond Flour, Organic

½ cup organic all-purpose flour

⅔ cup Coconut, Organic, Unsweetened & Shredded

¾ cup Xylitol, Organic

2 teaspoons baking powder

½ teaspoon salt

½ cup Extra Virgin Olive Oil, Organic

4 large eggs

1 teaspoon almond extract

⅔ cup sliced raw almonds

1 tablespoon Confectioner's Erythritol, Organic Powder

Directions

Preheat oven to 325ºF and line a 9-inch round springform pan with parchment paper on the bottom. Lightly grease sides of pan with cooking spray. In a medium mixing bowl, whisk together almond flour, all-purpose flour, coconut flakes, Xylitol, baking powder and sea salt.
In a separate large mixing bowl, whisk together eggs, olive oil, and almond extract.
Gradually mix dry ingredients into wet until just combined. Use a spatula to spread batter evenly in pan. Sprinkle with raw almonds. Bake for 50-55 minutes or until a toothpick inserted in the center comes out mostly clean.
Cool in pan for 1 hour. Dust the top of cake with confectioners erythritol and slice.