Flourless Coconut and Almond Cake

Deliciously moist flourless cake. Traditional cakes have their place, but this is a sweet alternative. Is delightful when served with vanilla ice cream.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 332 Calories

Ingredients

• 2 teaspoons vanilla extract
• 4 eggs
• 1 ½ cups almond meal
• ¾ cup coconut flakes
• 1 ¼ cups caster (superfine) sugar
• ⅞ cup unsalted butter, melted and cooled
• 2 tablespoons almond slices
• 2 tablespoons confectioners' sugar, or to taste

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.

Step 2

Mix almond meal, caster sugar, and coconut in a large bowl.

Step 3

Beat eggs, cooled melted butter, and vanilla together with a whisk until smooth; pour into bowl with almond meal mixture and fold until smooth and batter-like. Pour the batter into the prepared pan. Sprinkle almond slices over the top of the batter.

Step 4

Bake in preheated oven until the top of the cake is firm, about 40 minutes. Cool cake in pan for 10 minutes before removing to a baking rack to cool completely. Dust top of cooled cake with confectioners' sugar.