Beat grated Almond Paste and sugar on low speed until combined into small
crumbs. Add butter and 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 size bowl whisk together flour, baking powder and salt. Add
coconut flakes and mix until combined. Add coconut milk and flour to almond
paste mixture. Mix on low speed until just combined. Pour batter into prepared
Bake for 45-48 minutes or until wooden pick inserted near center pulls out clean.
Cool pan on wire rack for 10 minutes and unmold ring.
Cool cake completely.
Frost with favorite frosting or sweetened whipped cream (recipe follows).
For an extra pretty presentation divide cake in half and frost between layers.
Sweetened Whipped Cream: Beat cream until frothy. Add sugar and beat until
cream will hold firm peaks. Divide cake in half. Frost middle, top and sides
Garnish with shredded coconut.
Yield: 1 (9 inch) cake | 20 min assemble | 45-48 min bake