Sunday, February 26, 2012

Swedish Almond Coconut Cake (Kokos Toscatårta) Recipe

Swedish almond coconut cake

This is the coconut version of the toscatårta or Swedish almond cake that I made earlier. In case you haven’t tried toscatårta it is a delicious cake with an almond sugar topping.  

To make the crunchy topping, half way through the baking process a buttery sugary almond coconut mixture is spread over the cake. The cake is baked until the top turns golden, crunchy and delicious. After you spread the topping and the cake goes back in the oven take a look when the mixture starts to bubble. It is a beautiful sight!  You don't see cakes bubbling very often.

Swedish almond coconut cake
I wouldn’t go to the extent of saying this is the most delicious cake in the world because I haven’t tried every cake in the world. But it is very delicious. Best eaten when cooled, and it tastes even better after a day, or more.

In the recipe I am suggesting either butter or coconut oil can be used. They both work fine but butter is a lot better, especially for the topping. For the cake you can even use a neutral cooking oil. 



Adopted from an earlier recipe I posted for toscatårta


Ingredients
For base
2 eggs
200ml sugar (I used 150ml)
50 grams butter or coconut oil
200 ml flour
50 ml desiccated coconut
2 teaspoons baking powder
100 ml cream or milk, or a mixture

For Coconut Almond Sugar Topping
50 grams butter or coconut oil
75 ml sugar
50 g (little over ½ cup) almonds flakes
¼ cup desiccated coconut
2 tablespoon milk
1 tablespoon flour

Directions
  1. Heat oven to 175°C /350°F. Butter a 9 inch pie plate, sprinkle with bread crumbs and remove excess
  2. Melt butter in a saucepan and allow to cool.
  3. Beat eggs and sugar until light and fluffy, add melted butter and mix
  4. In a separate bowl sift flour and baking powder, add coconut and mix them.
  5. Add the flour mixture and cream or milk to the egg mixture and combine to form a smooth batter
  6. Pour batter into a greased pan and bake in the middle of the oven for about 25 minutes. 
  7. While the cake is baking prepare the almond coconut sugar topping. Add all the ingredients in a saucepan. Melt over low heat for a minute until all the ingredients combine
  8. Spread the almond sugar topping over the cake after it has been baked for 25 minutes. Bake the cake for a further 20 minutes until it is golden
Swedish almond coconut cake













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3 comments:

  1. What a yummy-looking topping! The cake looks great.

    ReplyDelete
  2. My mom makes a cake like this but calls it "Lazy Daisy" cake. It has always been one of my favorites. I have never understood why on earth it would be called "Lazy Daisy" as it is not a lazy cake to make. I will definitely try your version.

    ReplyDelete
  3. A wonderful cake! Swedish treats are marvelous.

    Cheers,

    Rosa

    ReplyDelete

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