Coconut and almond cake recipe

Here is Chef Jeenas Coconut and almond layer cake recipe.

This cake recipe is an absolute winner when it comes to tastiness.

The coconut is soft, firm and moist and has the perfect sweetness, combined with the almond and blueberry cake at the bottom it is such a delight to eat.

This coconut and almond cake recipe is gluten free and low in fat.

Keep on your aprons....this cake recipe is so delicious that you will be wanting to bake another one as ours didn't last longer than an hour.

Ingredients for coconut & almond cake
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.'

How to make a coconut and almond cake

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.