Maialino'S Olive Oil Cake (With A Coconut Twist!!) – a delicious recipe with flour, sugar, eggs, extra virgin olive oil, coconut milk, baking soda. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Pre heat the oven to 180u00b0 C (350u00b0 F). Butter (or oil) a 9 inch cake pan (should be about 3 inches tall).
2
In a medium bowl, mix the sugar and the eggs. Whisk softly until fully mixed.
3
Add the olive oil, and mix once again, until it is fully incorporated.
4
Bring in the rest of the wet ingredients: coconut milk, coconut water and coconut liquor (Malibu).
5
Sift the dry ingredients (kosher salt, baking soda, baking powder and shredded coconut) and add them to the rest of the mixture.
6
Transfer the cake to a wire rack and let it cool. Remove it from the pan by inverting it on another wire rack or dish.
7
In a small container, mix a teaspoon of shredded coconut with a teaspoon of powdered sugar. Sprinkle this mix on top of the cake to garnish.
1355
kcal
Calories
82
g
Fat
141
g
Carbs
18
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 250 grams all purpose flour, 350 grams sugar, 3 eggs, 285 grams extra virgin olive oil, and more.
Yes, Maialino'S Olive Oil Cake (With A Coconut Twist!!) 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.
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