Coco-berry-nut Cake

3 Jul

Coconut + berries + almond meal = The most delicious quickie cake ever.

This cake has three layers.  The moist “cakey” almond meal layer, the berries and finally a coconutty crumble on top.  This cake will not fail to impress, either taste-wise or looks-wise.  It didn’t last an hour in my house.

Ingredients (serves 8 generously):

250g butter, softened

1 tsp vanilla extract

1 1/4 cups caster sugar

3 eggs

2/3 cup plain flour

1 cup self-raising flour

1/2 cup almond meal*

1 cup mixed berries*

Coconut topping:

1/3 cup plain flour

2 tablespoons caster sugar

40g butter, cubed

1/3 cup shredded coconut

*You can also use hazelnut meal and whatever berries you have in the freezer – I just used what I had on hand.

Method:

Preheat oven to 180º/160 fan-forced.  Grease cake tin (I used a 23cm spring-form one), line bottom with baking paper.

Combine coconut topping ingredients in a small bowl, and rub butter in with fingertips.  Set aside.

Beat butter, extract and sugar until light and fluffy.  Beat eggs in, one at a time.  Stir in sifted flours and almond meal.

Spread mix into cake tin, top with mixed berries.  Then add coconut topping.

Bake 55 minutes.

Stand cake in tin 5 mins, then leave on wire rack to cool down.

Note: this cake has a tendency to leak a little – it’s the butter.  To keep your oven looking pretty, have some baking paper overhang (see below) to catch any drips!

Not quite ready yet...back in the oven with you!

Ready!

Decorating is optional, this cake is beautiful on its own.  Oh, the colours.

Moist and lovely

Piping the whipped cream adds a delicious elegance to the final presentation

Serve with berries and whipped on the side.  Amazing either warm or cold.

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One Response to “Coco-berry-nut Cake”

  1. pencil1902 November 18, 2011 at 9:13 am #

    This looks lovely, when I am brave enough to attempt baking again I think I might give it a go with plums….

    Like

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