Coconut and Mint Cake

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

Ingredients

• 200 g of all-purpose 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 drops or chocolate chips for an extra touch

Preparation

1. Preheat the oven to 180 °C.
2. In a large bowl, beat the eggs with the sugar until the mixture is frothy and light.
3. Gradually add the vegetable oil, continuing to stir.
4. Add the coconut milk and mix well to blend the ingredients.
5. Add the sifted flour with the baking powder and a pinch of salt, mixing gently to avoid lumps.
6. Fold in the shredded coconut and finely chopped fresh mint.
7. (Optional) If you wish, you can add dark chocolate drops or chips 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 middle comes out clean.
10. Let the cake cool on a wire rack before unmolding.

Curiosity

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