Saturday 5 January 2008

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.

When the coconut almond cake is ready, leave it to cool a little then turn it out onto a wire rack to cool.

Slice and serve coconut and almond layered cake - enjoy.


Seena said...

I can imagine the taste since it prepared with almonds!
Will be really yummy..:)

Padma said...

That looks awesome, Jeena! Happy New Year...

Anonymous said...

Ooh... a cake that tatses like an almond joy bar! The texture looks amazing!

Rosie said...

Oh my goodness Jeena WOW!!! What a great bake!! This cake does look awesome. Note to myself: another great recipe of jeena's to make :D

Rosie x

Shilpa said...

That looks like a super moist and tasty cake Jeena. Well done :).

Wish you and your family a very happy new year.

Anna Haight said...

Wow, this looks delicious! Love your blog and how nicely it's organized! Beautiful photos too. I've put a link to your blog under "Other Food" as I catagorize by local location and this "Other" category for yummy blogs outside the San Francisco Bay area.

Cakespy said...

Jeena--you say that you get an overactive sweet tooth visiting my site? I have one now, looking at this AMAZING Cake! I am a total sucker for anything coconut, and this looks dense and dreamy.

Squishy said...

Oh that cake looks so moist and sumptous. Oh am I drooling! I will definately cook this one.

David Hall said...

Hi Geena

Thanks for popping over and glad you like the Blog. More than happy to exchange links if you have recipes as good as this on! I love coconut cake. I'll stick your link on now.

All the best
David x

bernie said...

Thanks for your comment !
Il like your blog too !
Bye and happy new year !

Anonymous said...

Great recipe love it :) thanks looking forward to more recipes

Rajitha said...

all i can say is the cake looks absolutely delicious!! i can see why it did not last long at ur place!!

Anonymous said...

Oooh! That cake looks so moist and yummy! I'm not surprised at all that it didn't last an hour :)

Anonymous said...

Jeenna - I am going to give it a go. It looks delicious. Thanks

Anonymous said...

Hi Jeena,

You have a fantastic blog. Lots of wonderful recipies to give a try!

I've added the link to my blog.

Any chance that you might be interested in writing about your Brithish/US view of childrens lunches? You definitely seem to have some view when it comes to food.


Cynthia said...

Jeena! you are so naughty! this cake is so darn moist and it looks soooooo tasty.

Finla said...

Happy New year to you and family.
Love the cake. I am gonna try them. Can i use white rice flour instead of brown?

Irene said...

This very rich cake. I would like to have more time to visit more often, because I think your wonderful recipes

Thank you for spending

Happy year 2008!

Katy said...

That looks amazing! I love the golden part on the top especially, wow!!!

Anonymous said...

Your cake looks delicious, Jeena :)

Susan from Food Blogga said...

That's one of the most remarkably moist cakes I've ever seen! Really, it looks fantastic.

Anonymous said...

how do i make this without egg?

Kribha said...

All I can say is WOW WOW. That looks fantastic. I'm tempted like crazy.

Naomi Devlin said...

That cake looks awesome! I'm still salivating.

I hope you are going to join my food blogging event, 'go ahead honey, it's gluten free'. The theme is tea time treats - something you seem pretty familiar with.

The link is on the side bar of my blog.

x x x

~M said...

This looks good. What is candied peel? Thanks!

Chef Jeena said...

Hi M , candied peel is cjopped lemon and orange citris peel in a syrup type coating. It is used in baking mainly. If you can not get hold of it the recipe will work just as good without it.

I hope this helps. :-)

~M said...

Hi Jeena,

Thanks for your quick reply. I realized I have a few more questions. For the coconut top part of the recipe, where does the 3rd Tablespoon of honey come in? Also, did you use sweetened or unsweetened shredded (dessicated) coconut? I have been on a coconut kick lately, and this recipe sounds awesome! I may try this with raspberry jam.

Chef Jeena said...

Hi M, Thanks for letting me know about the honey I have updated my recipe now, you add it after the eggs.

I used standard sweetened coconut for this recipe. You can use unsweetened if you like, raspberry jam sounds delicious it is one of favourite jams.

I'd love to hear how it comes along.

Jeena :-)

Anonymous said...

It must be very delicious. Thanks for the recipe.

~M said...

Hi Jeena,

I'd like to make this recipe as muffins for a road trip. How many muffins (cupcakes) would this recipe yield as written? Thanks!

Chef Jeena said...

Hi M, I have never cooked this recipe in cup cake form; at a guess I would say that this recipe would make 6-8.

Thank you for visiting

Have a nice road trip. :-)

Anonymous said...

hi Jeena, the pictures of coconut cakes make me drolling...aaaa xD
it's so tempting.. :)
for the recipe ..i'm quite confused though, is it REALLY only use 1 tablespoon of rice flour for the top layer and 2 tablespoon of rice flour for the bottom layer?

how come it turned out quite big with a very few flour usage? =.=
i want to make it for my family ^^


Chef Jeena said...

Hi Citra, yes the measurements are correct.

A lot of recipes that are coconut flavoured use only a little coconut, my recipe here calls for one cup of coconut so therefore you do not need as much flour.

Thank you for stopping by my food recipe blog. Please come back again to check out more new updated recipes.

Thanks, Jeena. :-)

Anonymous said...

This is absolutely delicious.
I subbed some homemade peach jam for the blueberry. I used fireweed honey for the top layer and buckwheat honey for the bottom layer.

Anonymous said...

I love this cake! I have made it a few times already and have been sending the link off to almost everyone who has tried it (they are instantly asking for the recipe when they learn it is gluten and sugar free!). I've been using frozen blueberries (warmed up and mashed a bit) and they have worked great for me. Thanks for the great recipe!

Chef Jeena said...

Hi epiphany girl,

It is great that you love my cake recipe thank you for the lovely feedback.

Feel free to link to this recipe if you like.

Thanks for stopping by, keep logging on to my food recipe blog as I update almost daily with new recipes.

Jeena. :-)

Mel said...

Hi Jeena,
I wonder whether the brown rice flour can be substitute with plain rice flour?

Chef Jeena said...

Hi Mel,

Yes you can use white rice flour for this recipe.

Chef Jeena said...

Mel, I deleted you message by accident sorry.

I am glad you loved my cake thanks for the great feedback.

Jeena. :-)

Anonymous said...

This cake looks absolutely fabulous in appearance, i can just imagine what it tastes like!
I have a couple questions about it. When does the mixed candied peel go? Can i opt it out? Can i use regular flour instead of rice flour ( i know it wont be gluten free anymore- no one i know stays away from white flour;))Will it effect the texture of the cake? Also is this recipe easily doubled?
I can't wait to make this cake. Beautiful pictures! Great site Jeena!Keep it up
~ Char

Lucy said...

Hi Jeena,
I loved the look of this recipe and gave it a shot, but it all went very wrong! I'm not sure if part of the problem is I'm in the UK and I don't know how much a cup of coconut equates to (do you know how much it would be in grams?). I guessed and I think I added too much. Also, how large in millilitres is the tablespoon you use? I think mine may be smaller than the recipe requires as the quantity of mixture I ended up with was no where near enough to fill the tin I had set aside for it.
One final question - in the pictures for the bottom layer of the cake there appears to be an egg added, but no mention of an egg in the recipe itself. Is there supposed to be an egg in it?
I would absolutely love to give this another shot as it contains most of my very favourite things so if you're able to help me out on the above it would be fantastic. Otherwise I might just fiddle on and see what happens!!
Thanks for the excellent recipes and ideas,

Chef Jeena said...

Hi Lucy,

Thank you for your comment.

I am going to bake this cake recipe again with the measurements you asked for.

There is no egg added to the bottom layer the image you saw was honey being added.

Please feel free to email me if you have anymore questions about my recipes at

Lucy said...

Ah, it's the honey - that makes more sense! (I used clear honey hence why I didn't make the link.)

If you do get the chance to make it again and confirm the quantities that would be great :o) I'm sure the error is at my end!

Babasbebe said...

Hi jeena looks good husband has celiac. Will try this for sure. I used to bake a lot but not anymore becoz i cant figure what flour is best for gluten free baking. Just have one question the coconut used is it fresh or dry?