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1 7-ounce package almond paste, grated
Preheat oven to 325°F. Grease and flour 9" springform pan.
Beat grated almond paste and sugar on low speed until combined into small crumbs. Add butter and beat on high until well mixed. Add eggs one at a time, beating between each addition. Add coconut extract and beat on high for 3 minutes.
In a medium-sized bowl, whisk together flour, baking powder, and salt. Add coconut flakes and mix until combined. Add coconut milk and flour mixture to almond-paste mixture. Mix on low speed until just combined. Pour batter into prepared pan.
Bake 45 to 48 minutes or until toothpick inserted near center pulls out clean. Cool pan on wire rack for 10 minutes and unmold ring. Cool cake completely.
Frost with Whipped Cream Frosting (click here for recipe) or favorite frosting.
For presentation, divide cake in half and frost middle, top and sides of cake. Decorate with tiny, pastel-colored candy flowers or garnish with shredded coconut.
Note:
Posted by Rita Busman
Nutritional Info Per Serving: N/A
1 cup sugar
1/2 cup butter, room temperature
6 large eggs
1/2 tsp. coconut extract
1-1/2 cups all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1 cup sweetened, shredded coconut flakes
1/2 cup coconut milk
Shredded coconut and almond paste give this cake a rich texture and taste, and a little easy decoration can add a light, festive look. Frost with whipped cream, scatter tiny pastel candy flowers over it for a spring-blossom effect or dust with powdered sugar for a special finish.