Marzipan Cake

By á-70

Ingredients

• 1/4 cup butter
• 1/4 cup coconut oil (I used Tropical Traditions brand – use a good brand with great coconut flavor for this)
• 1 cup sugar (I used organic white)
• 3 eggs
• juice of 1/2 lime
• grated rind of 1 lime
• 1/4 cup milk or coconut milk (omit if you want less moisture)
• 2 tsp almond extract
• 2 cups almond flour (firmly packed)
• 1/2 cup unsweetened shredded coconut
• 1 tsp baking powder
• few dashes of salt

Preparation

Step 1

Pre-heat oven to 350
Grease almond cake pan (or I think a bread pan should work just fine, just won’t be as pretty) – I used coconut oil spray to grease
Warm butter and coconut oil until softened to a little melty
Blend butter and coconut oil
Add remaining liquid ingredients and blend
Add dry ingredients and blend
Pour batter into pan
Bake about 30 minutes, then put foil loosly on top – at this point it should be browned on the edges
Bake another 25-30 minutes or until toothpick comes out clean and it doesn’t wiggle.
Allow cake to cool in pan and then invert and sprinkle with powdered sugar. If you get excited and try to invert it too soon, the cake will break. No one will blame you.