Coconut and Mint Cake

The coconut and mint cake is a fresh and fragrant summer dessert. Here’s the recipe with an Italian touch.

Ingredients

• 200 g of 00 flour
• 150 g of sugar
• 100 g of shredded coconut
• 100 ml of coconut milk
• 100 ml of vegetable oil
• 3 eggs
• 1 packet of baking powder
• A pinch of salt
• Fresh mint leaves, chopped (quantity to taste, but a handful is a good starting point)
• (Optional) Dark chocolate chips or chocolate shavings for an extra touch

Preparation

1. Preheat the oven to 180 °C.
2. In a large bowl, beat the eggs with the sugar until you get a frothy and light mixture.
3. Gradually add the vegetable oil, continuing to mix.
4. Add the coconut milk and mix well to combine the ingredients.
5. Add the sifted flour with the baking powder and a pinch of salt, mixing gently to avoid lumps.
6. Incorporate the shredded coconut and the finely chopped fresh mint.
7. (Optional) If desired, you can add dark chocolate chips or shavings to enrich the flavor.
8. Pour the batter into a previously buttered and floured pan or lined with parchment paper.
9. Bake the cake for about 40 minutes, or until a toothpick inserted in the center comes out clean.
10. Let the cake cool on a wire rack before removing it from the pan.

Fun Fact

Coconut is widely used in Italian pastry, especially in summer preparations for its exotic flavor and freshness. Adding mint may not be the most classic choice, but in this recipe both the aroma and the lightness of the dessert are enhanced, making it a perfect summer dessert or an ideal accompaniment for an afternoon tea.