This is an airy and delicate summer cake for people who love coconut and cream. Adding lemon zest to the cake batter helps to accentuate the delicate flavor of the coconut; it is noticeable without being too dominant to over power the flavor of the coconut. As much as I love what the lemon zest adds to the cake itself, I don’t recommend adding it to the coconut cream – I found that its texture clashed with the silky smoothness of the cream.
2 cups almond flour
½ cup + 3 tbsp xylitol
1 ½ cup shredded coconut
2 cans coconut cream
1 tsp baking powder
2 tbsp vanilla extract
Zest from 1 lemon
Preheat oven to 300F/150C
Mix together almond flour, ½ cup xylitol, ½ cup shredded coconut, baking powder, and lemon zest.
Add eggs and 1 tbsp vanilla extract. Mix well.
Add ½ cup coconut cream. Mix until you have a smooth batter.
Pour batter into a medium sized well greased pan (round 8”/20cm diameter or rectangle 7X11 in/17.5X28 cm)
Bake for 40 minutes.
Mix coconut cream (2 cans minus ½ cup used in the cake) with 3 tbsp xylitol and 1 tbsp vanilla extract. Keep in the refrigerator.
Use high heat to warm up a wide pan/skillet. When the pan is hot – toast 1 cup shredded coconut for one minute.
Make sure to stir it constantly. Turn heat off and mix coconut for another 1 minute. Remove coconut from pan and let cool.
Assembling the cake:
Let cake cool down before adding cream.
Take coconut cream out of the refrigerator and whisk it well to soften the cream and make it easier to spread over the cake.
Pour cream on top of the cake.
Sprinkle toasted coconut on top.
Place cake in the refrigerator for an hour to let cream solidify.
If you use a spring pan – use a knife to separate the cake from the pan before releasing the ring.