Of which 11.7 g sugars and 12.7 g saturated fat.
No-added-sugar version: 269 kcal and 1.2 g sugars per serving.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Complete protein (egg) · Choline (egg) · Vitamin E (almond)
Allergens egg, tree nuts
Toasted coconut cake
Shredded coconut toasted until almost burnt, for a deeper flavor.
Ingredients
- 80 g (2¾ oz) unsweetened shredded coconut
- 192 g (7 oz) almond flour
- 105 g (3¾ oz) sugar — no added sugar: 150 g erythritol
- 1 tbsp baking powder (14 g)
- 4 eggs (200 g / 7 oz)
- 120 ml (½ cup) coconut milk
- 73 g (2½ oz) coconut oil
In the no-added-sugar version, eating too much erythritol or xylitol can have a laxative effect.
Method
- Preheat the oven to 180 °C (350 °F).
- Spread the shredded coconut on a baking sheet and toast in the oven for 5–8 minutes, stirring now and then, until deep golden — almost burning at the edges. Watch it closely.
The full method (7 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Desserts”. The English edition is coming soon.
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