Flourless Almond & Coconut Cake

A Gluten Free Flourless Almond and Coconut Cake that’s moist, tender and incredibly delicious. It takes just few minutes to whip up this recipe, best for busy days.

SERVES 8-10.

180g almond meal
2/3 cup (60g) desiccated coconut
1/4 teaspoon salt
250g castor sugar
4 x 60g eggs
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond essence
200g unsalted butter, melted and cooled
2 tablespoons flaked almonds
icing sugar, (optional), for dusting
Preheat your oven to 180C. Butter a 23 or 24cm shallow spring form cake tin and line the base and sides with buttered baking paper. Dust the tin lightly with flour (or rice flour if you’re avoiding wheat) and set it aside.

Put the almond meal, desiccated coconut, salt and sugar into a medium-sized bowl and whisk them briskly together with a balloon whisk for 1 minute. In a separate bowl, whisk together the eggs, vanilla extract and almond essence until they’re thoroughly mixed, then mix in the cooled butter until it is incorporated. Tip the butter mixture into the almond mixture and stir them together (you’ll find that it’s quite a loose batter). Scrape this into the prepared tin and spread it out evenly, then scatter the flaked almonds over the top.

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