When it comes to desserts, few things are as inviting as a beautifully crafted cake.
The Almond-Coconut Cake with Cherries and Pistachios is a delightful creation that tantalizes the senses with its rich flavors and textural contrasts.
This cake embodies a stunning blend of ingredients, featuring a harmonious mix of white flour, almond flour, and shredded coconut, giving it a moist and tender crumb that is utterly irresistible. Like this Moist Almond Orange Cake – Gluten-Free.
A Nutty Delight
The combination of almond flour and shredded coconut not only enhances the flavor profile but also introduces a wonderful nuttiness and subtle sweetness to the cake.
Almond flour, known for its richness and slight moisture content, provides a unique depth to the dessert, while shredded coconut offers a light, tropical essence that elevates the cake to new heights.
Try This Almond Flour Coconut Cream Pancakes
A Burst of Color and Flavor
To make this cake even more delightful, the addition of fresh cherries adds pops of vibrant color and a burst of tartness that beautifully balances the sweet elements.
Cherries, with their juicy characteristics, create little explosions of flavor in every bite. Like with this Cherry Almond Cake.
Coupled with the crunchiness of chopped pistachios, which bring their own earthy notes to the composition, this cake becomes a celebration of textures and tastes.
Cultural Inspiration
While it’s hard to pinpoint an exact origin for the Almond-Coconut Cake, its key components draw inspiration from several culinary traditions.
The use of almond flour is often associated with Mediterranean cuisines, particularly in Middle Eastern sweets where nuts play a starring role.
The shredded coconut could connect this cake to tropical regions, further emphasizing its global appeal.
This cake can be seen as a delightful fusion, merging the influences of Middle Eastern desserts that often intrigue with their rich flavors, alongside a touch of Western baking techniques.
Perhaps you might find this dish at special occasions in countries like Lebanon or Greece, where almond and coconut delicacies are loved and celebrated.
A Perfect Celebration Cake
Whether it’s for a birthday, a festive gathering, or simply a sweet afternoon treat, the Almond-Coconut Cake with Cherries and Pistachios is sure to impress.
Every slice offers a mouthful of nostalgia and indulgence. When paired with a fresh cup of tea or coffee, this cake becomes an inviting centerpiece for any gathering.
Almond-Coconut Cake With Cherries And Pistachios
10 tablespoons salted butter, melted and cooled, plus more for the pan
1 cup almond flour
2/3 cup all-purpose flour
1/2 cup shredded unsweetened coconut
1 teaspoon baking powder
1/2 teaspoon salt
3 large eggs, room temperature
1/2 cup plus 1 tablespoon white sugar
⅓ cup packed light brown sugar
1/2 teaspoon almond extract
1 1/2 cups fresh sweet cherries, pitted or frozen thawed and patted dry
⅓ cup unsalted roasted pistachios, chopped
Heat oven to 350 degrees with a rack in the middle position.
Butter a 9-inch round cake pan, line the bottom with a round of kitchen parchment, then butter the parchment. Set aside.
In a medium bowl, whisk together both flours, the coconut, baking powder and salt.
In a large bowl, whisk to combine well the eggs, 1/2 cup white sugar, brown sugar and almond extract.
Next, whisk in the melted and cooled butter. Whisk in the dry ingredients until homogeneous; the batter will be thick but pourable.
Pour the batter into the prepared pan. Using your hands, tear the cherries in half over the batter, allowing the juice to fall onto the surface, then drop the pieces onto the surface in an even layer.
Sprinkle with the chopped pistachios and the remaining 1 tablespoon white sugar.
Bake until a toothpick inserted at the center of the cake comes out clean, 50 to 55 minutes.
Cool on a wire rack until barely warm to the touch, about 1 hour.
Run a paring knife around the inside edge of the pan to loosen the cake, then invert onto a platter.
Lift off the pan and peel off the parchment. Re-invert the cake onto a platter.
Try These Cherry Favorites
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