Almond and Coconut Cream Fruit Cake

Almond and Coconut Cream Fruit Cake

  Ready in : 45 mins

Almond and Coconut Cream Fruit Cake is a gluten free and lacto ovo vegetarian dessert. One portion of this dish contains around 7g of protein, 24g of fat, and a total of 590 calories. This recipe serves 6 and costs $2.5 per serving. It will be a hit at your Christmas event. This recipe is liked by 1 foodies and cooks. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Foodista. Head to the store and pick up strawberries, eggs, cream, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 29%. This score is not so spectacular. Coconut Almond Cream Cake, Coconut-Almond Cream Cake, and Coconut-Piloncillo Ice Cream with Coconut Tortilla Chips and Fruit Salsa are very similar to this recipe.

Ingredients

almonds

almonds

2 tablespoons

baking powder

baking powder

0.5 tablespoon

blackberries

blackberries

0.25 pound

coconut milk

coconut milk

0.25 cup

cream

cream

6 servings

eggs

eggs

3

fruit

fruit

6 servings

ground ginger

ground ginger

1 teaspoon

heavy cream

heavy cream

0.6666667 cup

juice of orange

juice of orange

1

cream cheese

cream cheese

4 ounces

orange zest

orange zest

1 of

powdered sugar

powdered sugar

80 grams

strawberries

strawberries

0.5 pound

sugar

sugar

1.5 cups

vanilla

vanilla

0.5 tablespoon

Cooking in Steps

  1. 1
    For cake, use a whisk to beat egg yolks and sugar. Set aside.With an electric mixer, whip egg whites until they reach soft peaks.

    egg whites

    egg whites

    egg yolk

    egg yolk

    sugar

    sugar

    hand mixer
    hand mixer
    whisk
    whisk
  2. 2
    Mix baking soda, ginger and almonds into egg yolk mixture. Then, add 1/3 of the egg whites to the egg yolk mixture, softly folding a couple of times.Fold in remaining whites using just a few strokes, being sure to combine the mixture fairly well.Line a baking sheet with parchment paper and spray with floured baking spray.

    baking spray

    baking spray

    baking soda

    baking soda

    egg whites

    egg whites

    egg yolk

    egg yolk

    almonds

    almonds

    ginger

    ginger

    baking paper
    baking paper
    baking sheet
    baking sheet
  3. 3
    Spread batter evenly on cookie sheet.

    cookies

    cookies

    baking sheet
    baking sheet
  4. 4
    Bake for 15-20 minutes in a preheated oven at 350 degrees. Cool cake completely once done.Make filling by whisking cream cheese, zest and coconut milk until smooth.With an electric mixer, whip cream, vanilla and sugar until mixture thickens but does not clump.Fold whipped cream into cream cheese mixture until just incorporated. Keep in fridge until ready to use.For fruit, toss berries, sugar, juice and zest in a bowl. Allow to sit a few minutes for the flavors to combine before using. (Berries can be made ahead of time and be left in the fridge overnight.)Just before serving, cut the almond cake into 12 even squares. Using either 2 or 3 pieces per person, layer cake with cream and berries.

    whipped cream

    whipped cream

    coconut milk

    coconut milk

    cream cheese

    cream cheese

    berries

    berries

    vanilla

    vanilla

    almonds

    almonds

    cream

    cream

    fruit

    fruit

    juice

    juice

    sugar

    sugar

    hand mixer
    hand mixer
    whisk
    whisk
    oven
    oven
    bowl
    bowl