Butter Cake - Almond & Coconut (short cut version)
This is a short cut version which is super easy without any tools required and it turned out so well - buttery, moist and delicious.
1. For best results, weigh the ingredients with a digital scale
2. Preheat the oven to 350 F or 180 C.
3. In a bowl, add all the wet ingredients and whisk until well combined. Set aside.
4. In a separate bowl, add all the dry ingredients and mix until well combined.
5. Add the wet into the dry ingredients and whisk until well combined. The batter is thick and smooth.
6. Pour the batter into a greased 6-inch (15 cm) round pan with a removable bottom. Line with parchment paper at the bottom. You can also use an 8x4 inch loaf pan lightly greased and lined with parchment paper. Spread evenly.
7. Bake at the middle rack for 60 minutes or until a wooden skewer comes out clean. If you use an 8x4 inch loaf pan, the baking time will be slightly shorter around 45 to 55 minutes.
8. If the top is browning too fast, cover with foil.
9. Once ready, cool for 15 minutes then remove the cake from the pan. As an option, you can rest the cake upside down for 15 minutes as this will help to prevent the butter from settling at the bottom. Then turn over and slice accordingly.
10. The cake can be served warm. To reheat, just microwave for 30 seconds for a warm, soft and fluffy texture.
11. This recipe makes about 8 to 12 servings for the round 6-inch pan or 14 to 16 servings for an 8x4 inch loaf pan.
12. The cake can be kept at room temperature for about 2 to 3 days if you have a cool and dry climate. Otherwise, it is better to refrigerate earlier for up to a week or freeze for months.
[Total Servings = 12]
NUTRITION INFO PER SERVING
Total Carb = 2.2 g
Dietary Fiber = 1.1 g
Net Carb = 1.1 g
Calories = 207
Total Fat = 20.7 g
Protein = 3.9 g
This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
Find more great recipes at lowcarbrecipeideasofficial.com
