Coconut Almond Tea Cake

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1/4 tsp Almond extract
  • 3 tsp Baking powder
  • 3 cups Flour
  • 1/4 cup Powdered sugar
  • 1/2 tsp Salt
  • 1 cup Sugar
  • 1/2 tsp Vanilla

• Nuts & Seeds

  • 1/4 cup Coconut, unsweetened toasted
  • 1 cup Coconut flakes, Unsweetened

• Dairy

  • 1 9/16 cups Milk

Found on dailyappetite.com

Ingredients

• 1 egg
• 1 1/2 cups milk
• 1/2 teaspoon vanilla
• 1/4 tsp almond extract
• 1 cup shredded unsweetened coconut flakes
• 1/4 cup shredded unsweetened coconut, toasted
• 3 cups flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup sugar
• 1/4 cup powdered sugar
• 1 tablespoon milk

Directions

• Preheat oven to 350F.
• Grease 9 x 5 loaf pan.
• Add egg, milk, vanilla, almond, and coconut to a blender.
• Blend for 30 to 40 seconds.
• Whisk together the flour, baking powder, salt and sugar in a large mixing bowl.
• Pour in the blender mixture into the flour mixture.
• Gently stir together just enough to combine the ingredients.
• Pour into the loaf pan.
• Bake for 50 - 55 minutes or until golden brown and cooked through. An inserted knife should come out clean.
• Turn tea cake out onto a rack to cool.
• In a small heated sauce pan whisk together the powdered sugar and milk until smooth.
• Spread coconut on a baking sheet in a single layer.
• Broil on low for 2 minutes. Keep and eye on the coconut because it will burn quickly.
• Place tea cake on a serving plate. Drizzle icing over the cake. Sprinkle along the top the toasted coconut. Cut into slices. Serve with tea or coffee.