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<RecipeList>
<Recipe recipeId="43813" locale="en-gb">
<RecipeHeader>
<RecipeTitle>Coconut &amp; almond cake</RecipeTitle>
<Category></Category>
<NbPersons>0</NbPersons>
<PortionYield quantity="1.0" unit=""></PortionYield>
<PrepTime hours="0.0"></PrepTime>
<TotalTime hours="0.0"></TotalTime>
<Source></Source>
</RecipeHeader>
<IngredientList>
<Ingredient id="1197" quantity="0.0" unit="" comment="" defaultState="true" weightGram="397.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="0.0" unit=""></IngredientQuantity>
<IngredientItem>Coconut</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="785" quantity="0.0" unit="" comment="" defaultState="true" weightGram="1.2" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="0.0" unit=""></IngredientQuantity>
<IngredientItem>almond cake</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="-1" quantity="1.0" unit="cup" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="1.0" unit="cup">1 cup</IngredientQuantity>
<IngredientItem>self-raising flour</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<IngredientText>1⁄2 cup ground almonds
1 1⁄4 cups caster sugar
1 1⁄4 cups desiccated coconut</IngredientText>
<Ingredient id="1759" quantity="125.0" unit="g" comment="" defaultState="true" weightGram="1.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="125.0" unit="g">125g</IngredientQuantity>
<IngredientItem>butter</IngredientItem>
<IngredientComment>melted</IngredientComment>
</Ingredient>
<Ingredient id="313" quantity="3.0" unit="" comment="" defaultState="true" weightGram="50.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="3.0" unit="">3</IngredientQuantity>
<IngredientItem>eggs</IngredientItem>
<IngredientComment>separated</IngredientComment>
</Ingredient>
<IngredientText>1⁄2 cup buttermilk</IngredientText>
<Ingredient id="767" quantity="1.0" unit="teaspoon" comment="" defaultState="true" weightGram="4.3333335" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="1.0" unit="teaspoon">1 teaspoon</IngredientQuantity>
<IngredientItem>vanilla extract</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="-1" quantity="2.0" unit="tablespoons" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="2.0" unit="tablespoons">2 tablespoons</IngredientQuantity>
<IngredientItem>demerara sugar</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
</IngredientList>
<RecipeText>1⁄4 cup slivered almonds
1⁄4 cup toasted flaked almonds
icing sugar and thick cream to serve

Preheat the oven to 160°C. Butter and line a 5-cup-capacity loaf tin.
Combine the flour, ground almonds, caster sugar and coconut in a bowl then add the melted butter, egg yolks, buttermilk and vanilla. Stir until combined.
In a separate bowl, whisk the egg whites until soft peaks form then gently fold into the coconut mixture. Pour into the loaf tin then sprinkle with the combined demerara sugar and slivered almonds.
Bake for 50-60 minutes or until a skewer inserted into the centre comes out clean. Cool in the tin for 30 minutes then turn on to a rack. Dust the cake with icing sugar then serve slices with rhubarb, roasted almonds, rhubarb syrup and cream.
</RecipeText>
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