COCONUT ALMOND KUCHEN

橙子杏仁糕 

| LIGHT • FRAGRANT | 

Ingredients: Eggs, fresh coconut cream, ground almonds, sugar, coconut flakes, vanilla bean paste, baking powder, low-sodium salt. 

Approx 18 cm x 18 cm x 5cm, 975g, serves 16-25 per box. 

Delicately scented with coconut and crafted with finely milled almond flour, this gluten and dairy-free cake is a celebration of simple ingredients at their best. Instead of butter or oil, we use fresh coconut cream to impart a rich, lingering fragrance and natural moisture, allowing the pure flavour of coconut to shine through.

The almond flour lends the cake an exceptionally soft, tender crumb, creating a texture that is light, airy and almost cloud-like. Every bite is fragrant yet delicate, with the subtle nuttiness of almonds beautifully complementing the tropical aroma of coconut.

Finished with a generous sprinkling of toasted desiccated coconut, the cake gains a gentle crunch that contrasts wonderfully with its soft interior. Reminiscent of the comforting flavours of traditional Nonya kuehs, this elegant tea cake is understated, nostalgic and utterly irresistible.

No pork, no lard, no alcohol. Gluten and dairy free. Sugar-free option uses maltitol. To avoid digestive discomfort, enjoy no more than 1/5 of the cake a day. Best served at  room temperature.

Storage: Keeps for 2 days at room temperature or 5 days in the fridge.