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The Monthly Recipe: Coconut Raspberry Almond Flour Cake

Coconut Raspberry Almond Flour Cake

Coconut cake is traditional in our house for Easter but I’ve gotten away from the regular box mixes and sugary frostings so here’s this year’s version, using an almond flour sponge cake and cheesecake mousse. It reminds me of the old raspberry zinger snack cakes. J

Ingredients for Cake

  • 5 large eggs (separated)
  • ¼ teaspoon salt
  • 9 tablespoons maple syrup
  • ½ teaspoon vanilla extract
  • 6 ounces almond flour (about 1 1/3 cups)

Filling

  • ½ cup Polaner raspberry all fruit

Cheesecake Mousse Topping

  • 8 ounces cream cheese
  • 1/4 cup maple syrup, (or sugar)
  • 1/4 teaspoon vanilla or coconut extract
  • 3/4 cup whipping cream

Fresh Coconut Topping

  • Meat of one coconut grated or a cup of bagged grated coconut

Directions

  1. Make the filling first and chill –
  2. Soften an eight ounce block of cream cheese on the counter for a couple hours or in the microwave on fifty percent power for one to two minutes.
  3. Mix with 1/4 cup maple syrup, or sugar, and 1/4 teaspoon extract.
  4. Whip 3/4 cup whipping cream and fold in.
  5. Chill completely.
  6. To make the cake –
  7. Preheat oven to 350 degrees.
  8. Prep 2 8-inch or 9-inch cake pans by greasing and lining with parchment paper.
  9. Separate the 5 eggs into 2 mixing bowls.
  10. Mix the maple syrup into the egg yolks then stir in the vanilla and almond flour.
  11. Using a mixer, beat your egg whites and salt until stiff peaks form.
  12. Fold the egg whites into the egg yolk mixture, about one third at a time.
  13. Separate the mixture into the two prepared pans and bake for 22 to 25 minutes or until a toothpick comes out clean.
  14. Cool for ten minutes then turn out onto a plate and cool completely.
  15. Sandwich with jelly.
  16. Just before serving, frost cake with cream cheese mousse and sprinkle with grated coconut.
  17. Enjoy!

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