Cashew Cake With Coconut Icing Recipe

Name: Cashew Cake With Coconut Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 3/4 tablespoons margarine; 1/2 cup sugar; 4 15/16 tablespoons cashews; 7 3/8 tablespoons breadcrumbs; 6 tablespoons desiccated coconut; 3/4 cup margarine; 7/8 cup sugar; 2 cups flour; 2 eggs; 1 tablespoon baking powder; 6 3/4 tablespoons milk; powdered sugar for dusting

Servings: persons

5 3/4 tablespoons margarine
1/2 cup sugar
4 15/16 tablespoons cashews
7 3/8 tablespoons breadcrumbs
6 tablespoons desiccated coconut
3/4 cup margarine
7/8 cup sugar
2 cups flour
2 eggs
1 tablespoon baking powder
6 3/4 tablespoons milk
powdered sugar for dusting

1
Soften the margarine in the microwave, and mix with the sugar, cashews, breadcrumbs, and coconut.
2
Pour in the base of a round cake mold, and refrigerate.
3
Preheat oven to 180 degrees Celsius.
4
Beat the butter with the sugar until you get a smooth cream. Add the eggs, and beat until well mixed.
5
Add the flour with the baking powder, alternating with the milk. Beat well until the batter is creamy and homogeneous. The result should be a thick dough. Pour the mixture in the already prepared cake pan, and bake for about 40 minutes.
6
Check the cooking with a toothpick, remove from oven and unmold while it's still hot.
7
When it cools, sprinkle with powdered sugar.

684

kcal

Calories

Fat

138

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 3/4 tablespoons margarine, 1/2 cup sugar, 4 15/16 tablespoons cashews, 7 3/8 tablespoons breadcrumbs, and more.

Yes, Cashew Cake With Coconut Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cashew Cake With Coconut Icing

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