Jamaican Coconut Cake

When the chill factor is 50 below, and you can’t make it to your favorite tropical island, then you can bring a bit of the islands to you. This lovely cake, which is gluten free, has an intense flavor of intertwined coconut and almond. Added in, of course, are a half dozen spices, lightly applied, but welcome to your mouth.

This cake is thin and, I think, just a tad dry. That’s why a dollop of whipped cream is an excellent accompaniment. And since we are in spice land, why not add some honey to your whipped cream for just an additional layer of sweetness.

This is a day-round cake. Yes, you can eat this with your morning coffee. Or at noontime, or after dinner or when you are in the midst of some Netflix binge at 2AM. It’s the perfect TV companion.

Yield: serves 12+

Ingredients:

1 ½ cup ground almonds or almond flour
¾ cup shredded coconut
¾ cup of coconut palm sugar
½ teaspoon of baking powder
½ teaspoon baking soda
½ teaspoon allspice
½ teaspoon nutmeg
½ teaspoon ground ginger
½ teaspoon vanilla powder or 1 vanilla pod scraped
¼ teaspoon of pink slat
4 large eggs, separated
¼ cup butter, melted
Whipped cream for topping

Preparation:

Preheat the oven to 375°F.

Grease a 9X9 inch pan, or a quarter sheet pan. Line with parchment paper.

In a large bowl, add all of the dry ingredients and combine.

Stir in the melted butter and the egg yolks until everything is mixed together evenly and set aside.

Whisk the egg whites to a soft white fluffy peak.

Fold the egg whites into the batter carefully to ensure a fluffy cake.

Pour the cake batter into the prepared baking sheet and bake about 40 minutes. It should be golden brown and firm to the touch. Insert a skewer in the center. If it comes out clean, it is cooked.

Remove the cake from the oven and place on a cooling rack. Cut into squares, perhaps into triangles. Serve with whipped cream [ideally whipped cream with some honey added for just a little tang].

Jamaican Coconut Cake