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7 oz. - Almond paste, grated
1 cup - Muscovado Sugar
1/2 cup - butter (1 stick) at room temperature OR Coconut Oil
6 - Large Eggs
1/2 tsp. - Coconut Extract
3/4 cup - Coconut Flour
3/4 cup - All Purpose Flour
1/2 tsp. - Baking Powder
1/4 tsp. - Sea Salt
1 cup - Dehydrated Coconut Flakes
1/2 cup Coconut Milk
Preheat oven to 325° F. Grease and flour pan.
Beat grated almond paste and sugar on low speed until combined into small crumbs. Add butter or Coconut Oil, beat on high until well mixed. Add eggs one at a time, beating between each addition. Add coconut extract and beat on high for 3 minutes.
In a medium-sized bowl whisk together flour, baking powder and salt. Add Coconut Flakes and mix until combined. Add Coconut Milk and flour mixture to almond-paste mixture. Mix on low speed until combined. Pour batter into prepared pan.
Bake 45 to 48 minutes or until toothpick inserted near center pulls out clean.
Cool pan on wire rack for 10 minutes and unmold ring. Cool cake completely.
Frost with sweet whipped cream, or favorite frosting.
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