I ran across an interesting recipe last week and wanted to give it a try. It was called a Moroccan Coconut cake, and since it didn't have any dairy, my husband could enjoy it.
I've made some tweaks from the original. It was from a British blogger, so pull out your trusty scale!
Almond Joy Cake
Start by mixing 250g of dried coconut with 250ml orange juice together, letting the orange juice soak into the coconut for a good quarter of an hour. The coconut should have started to soften slightly. (I think whirring the coconut in the food processor would help suspend it easier in the egg foam. It would also make it easier to cut in the end).
Separate six eggs and add the yolks to the coconut, along with 300g of golden caster sugar and four tablespoons of sunflower oil. (Since I was using sweetened coconut, I cut this down to 1/4 cup of plain old white sugar. And, I used canola oil).
Beat the egg whites into stiff peaks, then gently fold them into the coconut mixture.
Pour the mixture into a well greased, non-stick cake tin and bake for forty-five minutes at 350F. (Please, for your sanity, add a parchment round to the bottom of the pan).
Let the cake cool a little and then turn it out, upside down, onto a plate.
A base of creamy egg will have formed on the bottom of the tin as the mixture has sunk and separated, and this base will end up on top of the turned-out cake.
My husband tried it and said, if you add almonds and a chocolate drizzle, this will taste just like an almond joy. So, of course that's what I did. Hope you enjoy it!