Toasted Almond Coconut Cake

This dense, rich cake is a variation on the Italian Fennel Cake recipe which was the first post I made on this blog. Enjoy it as-is with coffee or tea in the morning, or dust with confectioner's sugar and add fresh berries such as raspberries or sliced strawberries to serve as an after-dinner dessert. Either way, I'm sure you'll enjoy it!

• 1 cup white flour
• 1 cup white sugar
• 1 cup ground almonds
• 1 cup coconut flakes
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup whole milk
• butter for greasing a 9" pie pan

  Preheat oven to 350⁰. Grease a 9" pie pan with the butter. In a large skillet, toast the ground almonds and coconut flakes over medium-low heat, stirring often and taking care that they do not burn. Add the coconut/almond blend to a large mixing bowl along with the flour, sugar,baking powder and salt. Stir to blend. Add milk and gently mix to blend all ingredients. Pour the batter into the greased pie pan and placed in preheated oven. Cook for 35 to 40 minutes until the top is a deep, golden brown. Remove from oven and let cool on a rack for 20 to 30 minutes before cutting in.