Almond and Coconut Sheet Cake Filled with Jam
Description
a simple sheet cake that requires nothing than a bit of time. The batter is made of almond flour, shredded coconut and all-purpose flour with a strawberry jam filling that gives a hint of sweetness.
Ingredients
- 1 cup all-purpose flour
- 1 cup almond flour
- 1/3 cup desiccated coconut, and some extra for garnish
- 1 cup sugar
- 200 g/ 7 oz. butter softened
- 4 eggs
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 2/3 cup of strawberry jam
- ½ teaspoon almond extract
Instructions
- Make sure all ingredients are at room temperature.
- Preheat the oven to 180°C/350°F. Place a rack in the center of the oven.
- Grease a 35x27cm/ 14×11 inches baking sheet.
- Combine the flour, almond flour, shredded coconut, baking powder and salt.
- Using an electric mixer on medium speed beat butter and sugar until fluffy.
- Add the eggs one at a time and beat for 1 minute.
- Gradually add the flour mixture and mix with a wooden spoon at this stage. Scrape down the sides of the bowl with a spatula and make sure all ingredients are well incorporated.
- Transfer half of the batter to the prepared baking sheet, spreading it evenly.
- Evenly spread the jam over the batter.
- Top with the remaining batter and delicately spread over the jam.
- Bake in the oven for about 30 minutes or until you insert a toothpick in the cake and it comes out clean.
- Remove from the oven and set aside until the cake cools. Cut into equal squares and sprinkle some desiccated coconut over each square. Enjoy!!
Notes
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