Coconut and almond loaf cake
This coconut and almond loaf cake is made with coconut oil and milk so it’s’ completely dairy-free. You can make it with gluten-free flour too if you like. It’s zingy and zesty – perfect for Spring afternoon tea parties, picnics, Mother’s day etc.
Ingredients
Method
- Preheat the oven to 170°C. Line a loaf tin with parchment paper.
- Mix the flour, baking powder and sugar in a large bowl. Add the ground almond and coconut.
- In another bowl beat the eggs lightly, then add milk and the melted coconut oil or spread. Mix in the lemon/lime juice&zest.
- Add this mixture to the dry ingredients and combine.
- Transfer the batter to the loaf tin, spreading it out evenly.
- Scatter some almond flakes on top.
- Put the tin in the middle of the oven and bake for approx. 50 minutes.
- Cover the cake with foil acter 30-40 mi8nutes, if the top looks brown.
- After 45 minutes, do a skewer in the middle of the cake. If it comes out clean, the cake is cooked. If it doesn’t, bake it a bit longer.
- When the cake is done, let it cool for 5 minutes in the tin.
- Transfer it to a wire rack and allow it to cool completely.
- If you want icing, combine the icing sugar with the lime juice and pour it on top of the cake. Let it set before slicing.