Why Almond and Coconut Cake?
This is a fantastic recipe to add to your collection. I love to make this cake to take to friends’ houses or when I know that they are dropping in, as it is one of the simplest cakes to make - as well as tasting great.
The contrast between the chewy crust and buttery almond filling makes this cake one of my favourites. Although having the buttery bitter sweet almond and coconut filling this cake is not heavy, which means you know you can enjoy all of your main meals while still having enough room for dessert!
Lastly for all you gluten free readers this one is for you.
180g almond meal
60g desiccated coconut
250 g caster sugar
1 1/2 teaspoon vanilla
200g butter, melted and cooled
2 tbsp flaked almonds
1 pinch salt
Line a 24cm springform tin with baking paper, or butter and flour the base and sides. Preheat oven to 180 degrees Celsius.
In a large bowl place the almond meal, coconut, sugar and salt together and whisk to break up any lumps and evenly disperse all dry ingredients.
Whisk the eggs together with the vanilla and melted cold butter and add to the dry ingredients. Mix together and pour into the lined tin. Sprinkle with the flaked almonds and bake for 30-50 minutes, or until the top feels firm to the touch.
Allow to cool on a wire rack for 15 minutes and remove from the tin. Dust with icing sugar.
Enjoy with fresh berries and double cream.
*Note: This cake freezes fantastically. Either freeze it whole or cut into portions. It will keep for up to 3 months. Defrost to serve.