Best Almond-Coconut Cake with Cherries and Pistachios

The only thing that beats my love to cook is my love to eat. I eat a pretty clean diet and have a ton of fun converting recipes to healthier versions without any sacrifice of flavor.

141 GRAMS (10 TABLESPOONS) SALTED BUTTER, MELTED AND COOLED, PLUS MORE FOR THE PAN

100 GRAMS (1 CUP) ALMOND FLOUR

86 GRAMS (⅔ CUP) ALL-PURPOSE FLOUR

40 GRAMS (½ CUP) SHREDDED UNSWEETENED COCONUT

1 TEASPOON BAKING POWDER

½ TEASPOON TABLE SALT

3 LARGE EGGS, ROOM TEMPERATURE

106 GRAMS (½ CUP) PLUS 1 TABLESPOON WHITE SUGAR

73 GRAMS (⅓ CUP) PACKED LIGHT BROWN SUGAR

½ TEASPOON ALMOND EXTRACT

255 GRAMS (9 OUNCES) FRESH SWEET CHERRIES, STEMMED AND PITTED, OR 225 GRAMS (1½ CUPS) FROZEN PITTED SWEET CHERRIES, THAWED AND PATTED DRY

48 GRAMS (⅓ CUP) UNSALTED ROASTED PISTACHIOS, CHOPPED

POWDERED SUGAR, TO SERVE (OPTIONAL)

Directions at 177milkstreet.com

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