I wanted to subtitle this recipe, “rinse and repeat tropical style,” but decided against it at the last minute as it makes the name too long. Really, this is just a retread of my attempt to create Clotilde’s quince almond cake with the addition of some dried shredded coconut. Hegui was so enchanted by the underdone, first try, that when we came across another batch of quince, he clamored for more. So really, this is a “re-make” or a “re-do,” you choose your preferred term. The “tropical” is the coconut, of course, and our fervent longing for the return of summer. In Brazil, summer starts today. Don’t you wish you were on the beach somewhere right now, toasting under a warm tropical sun? I do, too!!!

bolo de marmelo com côco e amêndoas

This time, instead of lining my baking dish with wax paper, Hegui found for me some disposable wax paper forms which I was able to use without any other baking dish at all. I made a tiny loaf and a large ring cake with this recipe.

The name for the post is Portuguese for “quince cake with coconut and almonds.” And here it is in all its delicious glory:

bolo de marmelo com côco e amêndoas

2 fresh, ripe quince
¼ tsp vanilla
¼ cup brown sugar

1 2/3 cups flour
¾ cup ground almonds (I used whole almonds and pulverized them in a food processor)
½ cup dried shredded coconut
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
2 eggs
1 cup sugar
1/3 cup vegetable oil
1 cup plain yogurt
splash of rum
coarse sugar to sprinkle on top

To poach quince:

Peel quince with a vegetable peeler. Carefully cut quince into quarters and remove seeds, stems and inner fibrous parts. Cut quarters into about ½ inch cubes. Put cut cleaned quince into pressure cooker with vanilla and brown sugar. Cover with just enough water to submerge fruit. Cook for thirty minutes after pressure cooker starts to whistle. The fruit released a wonderful aroma while cooking and came out a stunning deep reddish color. Remove and allow to cool. Refrigerate overnight.

poached quince

To prepare cake:

Preheat oven to 360F.

Drain quince and chop coarsely.

Mix flour, almonds, coconut, baking powder, baking soda and salt together. In a separate bowl, beat eggs and sugar together for a couple minutes. Add yogurt, rum and vegetable oil to egg mixture. Stir to incorporate. Fold quince into egg mixture. Gradually mix dry ingredients into moist. Once everything is wet, pour into baking dish. Sprinkle with coarse sugar. (I didn’t have this so used more regular sugar to sprinkle on top.)

Bake about one hour or until a toothpick inserted in the center comes out clean. Let cool. Remove from dish and peel wax paper away. Serve. We had this as an after dinner treat and for breakfast. Yum!

Ubatuba, SP, Brazil