This Hazelnut and Coconut Cake is a delightful fusion of rich, nutty flavors and tropical coconut. It’s simple yet full of character, with a light texture and irresistible aroma from roasted hazelnuts. Perfect for a cozy afternoon treat or an elegant dessert, this cake is bound to impress.
What You’ll Need
- 100 g hazelnuts (roasted for extra flavor)
- 50 g grated coconut
- 2 eggs + 1 egg white
- 40 g caster sugar
- 4 g baking powder
- Vanilla extract (to taste)
Step-by-Step Guide
1. Roast the Hazelnuts
To release their full flavor, roast the hazelnuts in the oven or on a stovetop until they’re golden and fragrant. Once cooled, blend the hazelnuts to your preferred texture—whether finely ground for a smoother cake or left coarser for added crunch.
2. Prepare the Egg Mixture
In a separate bowl, beat the eggs and caster sugar until the mixture becomes light and frothy. This step helps create the cake’s soft and airy texture.
3. Add the Coconut
Gently fold in the grated coconut using a spatula. The coconut adds both flavor and moisture, giving the cake its subtle tropical note.
4. Combine the Dry Ingredients
Add the roasted hazelnuts and baking powder to the egg mixture. Stir until just combined, ensuring the ingredients are evenly distributed without over-mixing.
5. Time to Bake
- Preheat your oven to 180°C (350°F).
- Line a 12 cm round cake mold with baking paper.
- Pour the batter into the mold, smoothing out the top with a spatula if needed.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
6. Cool and Serve
Once baked, allow the cake to cool in the mold for a few minutes before transferring it to a wire rack to cool completely. The cake can be served warm or at room temperature, depending on your preference.
Tips for Perfecting This Cake
- Roast the hazelnuts carefully; they can burn quickly. Keep an eye on them while roasting to ensure they turn golden, not dark brown.
- For extra flavor, you can toast the grated coconut as well before adding it to the batter.
- The vanilla extract is optional but highly recommended—it enhances the natural sweetness and complements the hazelnut and coconut flavors beautifully.
How to Serve
This cake is delicious on its own, but if you’re looking to elevate it, serve it with a light dusting of powdered sugar or a drizzle of chocolate sauce. It pairs wonderfully with a hot cup of coffee or tea for a cozy afternoon treat.
Storage Instructions
Store any leftovers in an airtight container at room temperature for up to two days. If you prefer, you can refrigerate the cake, but allow it to come to room temperature before serving to retain its moist texture.
This Hazelnut and Coconut Cake is sure to become a favorite with its balance of flavors and ease of preparation. Enjoy every bite!
Hazelnut And Coconut Cake Recipe
Ingredients
- 100 g hazelnuts roasted and blended to desired texture
- 50 g grated coconut
- 2 eggs
- 1 egg white
- 40 g caster sugar
- 4 g baking powder
- to taste vanilla extract
Instructions
- Roast the hazelnuts to release their aroma, then blend them to your desired texture (finely or coarsely). Set aside.
- Beat the eggs and sugar until light and frothy.
- Add the grated coconut and gently fold it into the egg mixture using a spatula.
- Incorporate the hazelnuts and baking powder, mixing until combined.
- Pour the batter into a 12 cm mold lined with baking paper.
- Bake in a preheated oven at 180°C (350°F) for 30 to 35 minutes, or until a toothpick comes out clean.
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