Orzechowo-Kokosowe Ciasto (Walnut-Coconut Cake)

Orzechowo-Kokosowe Ciasto is a delightful Polish-inspired dessert that combines the rich flavors of walnuts and coconut. Its moist texture, complemented by the nutty aroma, makes it a perfect treat for any occasion. Whether you’re hosting a gathering or enjoying a quiet moment with coffee, this cake promises to impress with its unique taste and simplicity.

Ingredients
For the Cake:

1 ½ cups (180 g) all-purpose flour
1 cup (200 g) granulated sugar
½ cup (120 ml) vegetable oil or melted butter
4 large eggs
1 tsp vanilla extract
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup (100 g) finely chopped walnuts
1 cup (80 g) shredded coconut
For the Glaze (Optional):

1 cup (120 g) powdered sugar
2-3 tbsp coconut milk or regular milk
1 tsp vanilla extract
Directions
Preheat Oven: Preheat your oven to 180°C (350°F). Grease a 9-inch (23 cm) round cake pan and line it with parchment paper.
Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt.
Prepare Wet Mixture: In another bowl, beat the eggs and sugar until light and fluffy. Gradually add the oil or melted butter and vanilla extract.
Combine: Slowly fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
Add Walnuts and Coconut: Gently stir in the chopped walnuts and shredded coconut.
Bake: Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Cool: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Glaze (Optional): Whisk together powdered sugar, milk, and vanilla. Drizzle over the cooled cake for added sweetness.
Serving and Storage Tips
Serving: Serve the cake with a dollop of whipped cream or a sprinkle of extra shredded coconut for added flair. It pairs wonderfully with tea or coffee.
Storage: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze the cake (unglazed) for up to 3 months.