Coconut Marzipan Cake

I make it with no coconut and Almond extract. Delicious '
!

The marzipan I've used is quite firm when right out of the frig or sticky when warmed to room temperature so either way you might end up beating it longer with a mixer paddle whereas the processor blade will be cutting through the marzipan not beating it. I think the processor will give you a more tender crumb.

Can you make this a day In advance ? If so do you store in the fridge or room temp?

The batter is thin, creating a very dense cake - not heavy. It's a preference, but I like a cake with some crumb. Tried it in my Easter Lamb Cake-pan, not a good choice, the neck support floated to the side instead of stay put. Still tastes good!

I made this for Mother's Day and it turned out perfectly: it's beautiful, moist, and keeps well. Notes: 1) Somebody has already commented on the discrepancy in the desiccated coconut measurements, and I've replied. The correct amount is 1/4 cup, although I increased it to 1/2 cup and added it to the batter instead of lining the tin - it worked perfectly. 2) Cooking at 35 mins at 180 C/350 F was more than enough, and made the cake very dark. I would make it 30 mins next time.

Absolutely delicious - made it in a bundt pan and sprinkled some sweet coconut on the cake plate after we removed it - it was gone within two days - tastes even better the next day!

The recipe says 1/4 cup flaked coconut equals 113 grams. Is this correct? From the conversion table it seems 1/4 cup is only 20 grams?

really good. made it with a gluten free flour mix and everyone loved it.

Terrific recipe, moist, dense, packed with flavor. Coconut ice cream a must, so are the raspberries. Made cake twice, takes no time in food processor. I put the coconut in with the batter, not in the bottom of the pan, worked fine. Never had any luck with tube pans, so used bundt for first version, Italian ceramic cooking bowl for the second. Plenty of Pam and flour, cakes readily popped out. A real winner of a cake.

The batter is extremely thin, close to watery. So make sure you wrap your tube pan with foil to prevent leaks onto the oven floor. Otherwise, easy and delicious.

This recipe seems to have too many eggs for the cake to hold its shape in a bundt form. I think I will use only 4 eggs, and skip the coconut, and add a drop of almond extract instead of coconut extract for an original Danish flavor.