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Robin Bashinsky
This Story Originally Appeared On cookinglight.com

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Credit: Greg Dupree

Recipe Summary test

active:
15 mins
total:
1 hr
Yield:
Serves 10 (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Lightly coat an 8-inch round cake pan with baking spray. Add 2 tablespoons sugar, and turn pan to coat bottom and sides.

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  • Process flour, nuts, baking powder, and salt in a food processor until finely ground. Combine egg yolks, vanilla, and remaining 1/2 cup sugar in a large bowl. Stir in flour mixture until fully combined. (Mixture will be stiff.)

  • Beat egg whites with a mixer on high speed until stiff peaks form, 1 1/2 to 2 minutes. Stir one-third of the egg whites into flour mixture to loosen it up. Gently fold remaining two-thirds egg whites into flour mixture. Pour batter into prepared pan.

  • Bake at 350°F until a wooden pick inserted in center comes out clean, 25 to 28 minutes. Cool in pan on a wire rack 15 minutes. Invert onto a plate. While cake is still warm, very gently press coconut evenly into top of cake. Cool completely.

Nutrition Facts

222 calories; fat 15.5g; saturated fat 4.4g; mono fat 7.9g; poly fat 1.7g; protein 6g; carbohydrates 17g; fiber 2g; cholesterol 74mg; iron 1mg; sodium 137mg; calcium 67mg; sugars 14g; added sugar 13g.
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