Ingredients
Scale
Cake
- 1 ½ sticks unsalted butter, room temperature
- 1 ¼ cups granulated sugar
- 1 tablespoon vanilla bean paste
- 1 cup finely shredded coconut (I used unsweetened)
- 1 1/3 cup almond meal
- 4 large eggs
Carob Glaze
- 2 tablespoons unsalted butter
- 3 tablespoons carob or cocoa powder
- 1 tablespoon honey
- 1 teaspoon pure vanilla extract
- 1–3 teaspoons water
Honey Glaze
- ½ cup confectioners’ sugar
- 1 tablespoon honey
- 1–3 teaspoons water
Instructions
- Preheat oven to 350 degrees F. Butter a loaf pan and line it with parchment, leaving overhang for easy removal.
- Make the cake. Beat the butter, sugar, and vanilla together until light and fluffy. I did this by hand but a hand or stand mixer will work. Stir in the coconut and almond meal. Stir in the eggs one at a time until well combined. Pour into the prepared pan, smooth into and even layer, and bake 50-60 minutes, until a toothpick inserted in the center comes out with a few moist crumbs attached. You may need to tent it after 40 minutes or so.
- Allow the cake to cool completely in the pan. Once the cake is cool, make the glazes. For the carob glaze, in a medium microwave safe bowl, melt the butter in the microwave. Stir in the carob or cocoa, honey, vanilla, and water, until a gooey drizzle is formed. Add more water or carob as necessary.
- For the honey glaze, in a small bowl, stir together the sugar, honey, and water, adding more sugar or water as necessary until a gooey drizzle forms.
- Spread the carob glaze over the cake, covering the top and allowing it to run down the sides. Drizzle with the honey glaze and serve immediately. Cake may be stored in an airtight container at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up 3 months. Thaw in the microwave for about 1 minute.
Notes
Recipe adapted from Yotam Ottolenghi via View from the Great Island
- Prep Time: 15 minutes
- Cook Time: 1 hour