Almond-Coconut Cake with Cherries and Pistachios | Christopher Kimball’s Milk Street

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This moist and fruity cake from Honey & Co. was inspired by Israel’s markets

Almond-Coconut Cake with Cherries and Pistachios

Appears in May-June 2021

1¼ hours 20 minutes active, plus cooling

Almond-Coconut Cake with Cherries and Pistachios

In 2012 in London, Itamar Srulovich and Sarit Packer opened Honey & Co., a tiny restaurant that serves up thoughtfully prepared Middle Eastern comfort food. The couple has since opened Honey & Smoke and Honey & Spice and authored several books. This rustic cake is our adaptation of a recipe from their first title, “Honey & Co.: The Cookbook.” Dense, moist and filled from top to bottom with fruity, nutty flavor and texture, the cake is great as dessert, brunch or with coffee or tea. Honey & Co. flavors it with mahleb, a baking spice made from the seeds from a variety of cherry; we use easier-to-source almond extract. Store leftovers in an airtight container at room temperature for up to three days.

10-12

Servings

Tip

Don’t use sweetened shredded coconut, as it will make the cake too sugary. Unsweetened shredded coconut—not wide shavings—is the right variety. If fresh cherries are out of season, don’t hesitate to use thawed frozen cherries—they’re equally tasty on the cake. Lastly, don’t worry that inverting the cake out of the pan will cause the toppings to fall off. The fruit and nuts are baked in, so only a couple small pieces may come loose, if any.

1¼ hours

20 minutes active, plus cooling

Ingredients

  • 141

    grams (10 tablespoons) salted butter, melted and cooled, plus more for the pan

  • 100

    grams (1 cup) almond flour

Directions

  1. 01
    Heat the oven to 350°F with a rack in the middle position. Butter a 9-inch round cake pan, line the bottom with a round of kitchen parchment, then butter the parchment.

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