杏仁椰子蛋糕

Almond Coconut Bundt Cake   A one-ounce serving of almonds contains the same amount of flavonoids--powerful antioxidants---as a serving of broccoli or a cup of brewed black or green tea . Almonds are also an excellent source of vitamin E and calcium.     INGREDIENTS                               1 cup whole almonds, toasted and chopped          1 cup reduced-fat or fat-free sour cream 5/4 cups sweetened flaked coconut, toasted         1/3  cup Landoflive baking olive oil 1 cup all-purpose flour                                            3/4  cup granulated sugar 1/2 cup whole wheat pastry flour                            2 eggs 1/2 teaspoon baking soda                                       1 teaspoon almond extract 1/2  teaspoon baking powder                                  1 teaspoon vanilla extract 3/4 teaspoon salt                                                     3/4 cup mini chocolate chips     PREPARAION To toast the almonds : Heat oven to 300° F . Place almonds on a small baking sheet and bake 10-15 minutes, stirring once , until aromatic and skins begin to crack slightly . Set aside to cool, and then chop finely.      To toast the coconut : Place shredded coconut on baking sheet and bake for 8-12 minutes at 300° F , stirring twice .Remove from oven when toasted and slightly brown. Cool.      In crease oven temperature to 350° F . Coat a 12-cup Bundt pan with Landoflive baking olive oil.      In a large bowl, combine flours, baking soda, baking powder, and salt.      In a medium bowl, whisk together sour cream, Landoflive baking olive oil, sugar, eggs, and almond and vanilla extracts. Whisk until smooth. and chocolate chips . Spread into prepared Bundt pan.      Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.     Cool the cake in the pan on a wire rack for 15 minutes before inverting cake onto rack. Cool completely.       杏仁椰子蛋糕 食材 1整个烤过和切碎的杏仁                1杯低脂或无脂酸奶油 5/4杯烤过和加糖的椰子薄片          1/3杯欧榄烘焙专用橄榄油 1杯面粉                                          3/4杯砂糖 1/2杯全麦饼粉                                2个鸡蛋 1/2茶匙苏打粉                                1茶匙杏仁香精 1/2茶匙发酵粉                                1茶匙香草精 3/4茶匙盐                                       3/4杯迷你巧克力片   步骤 1.烤杏仁：加热烤箱到149℃左右。将杏仁在小烤盘，烤10-15分钟，直到搅拌一次，芳香和表面开始微裂。放凉后切碎。 2.烤椰子：放上切碎的烤盘，烤椰子8-12分钟在149℃左右，搅拌两次。当其变成浅褐色时从烤箱烤取出。放凉。 3.提高烤箱的温度为177℃左右。外套12杯状的烤盘，涂抹上欧榄烘焙专用橄榄油。 4.在一个大碗里，把加入面粉，苏打粉，烤粉，和盐。 5.在一个中等大小的碗里，搅拌酸奶，欧榄烘焙专用橄榄油，糖，鸡蛋，杏仁和香草提取物。搅拌至平滑状态，加入巧克力片。涂到准备好的烤盘上。 6..烘烤30-35分钟或直到牙签插入蛋糕中心干净拔出。 7.在一个烤网架上冷却蛋糕盘并使其倒置15分钟。待完全冷却。