The coconut and melon cake, a recipe born from my two favorite ice cream flavors, is a simple, fragrant sweet that tastes like summer!
The perfect nutritious cake for breakfast, for a healthy snack for your children and more… because its taste and softness will win over even adults!
It is prepared by blending fresh melon and incorporating it into the cake batter, giving a unique flavor and keeping the cake moist for a few days.
A delicious cake where with every bite you’ll taste the sweetness of melon and the aroma of coconut, two ingredients that marry perfectly together.
Below you will find other recipes with coconut and melon, if you feel like trying them let me know if you liked them 🙂
- Portions: 10 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 2 cups all-purpose flour
- 1/2 cup coconut flour
- 3 eggs
- 12 oz melon pulp
- 1/3 cup sunflower oil
- 1/3 cup milk
- 1/2 cup sugar
- 2/3 cup low-fat yogurt
- 1 packet baking powder
- to taste powdered sugar
Tools
- Mixer
- Cake Pan
- Blender
Steps
Remove the rind and seeds from the melon slices and cut them into small pieces.
Place the melon in the blender with the milk and blend.
Proceed with preparing the batter by combining eggs and sugar in a bowl.
Mix with the whisks until the eggs become frothy.
Add oil and yogurt, and mix again with the whisks.
Incorporate the blended melon and gradually add the two flours mixed with baking powder.
Gently stir with a spatula.
Pour the batter into a greased and floured 8.7-inch diameter cake pan.
Bake at 356°F for about 30-35 minutes, check doneness with a toothpick before turning off the oven.
Once cooled, remove from the pan and dust with powdered sugar.
The coconut and melon cake wrapped in plastic wrap, keeps for several days in the refrigerator since it contains fruit and could spoil in the heat.
If you prefer to feel the taste of coconut, you can replace the flour with grated coconut.
You can enhance the taste of the cake by adding some melon cubes to the batter.
