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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."
Ingredients :
- 1 1/2 cups almond meal
- 3/4 cup coconut flakes
- 1 1/4 cups caster (superfine) sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 7/8 cup unsalted butter, melted and cooled
- 2 tablespoons almond slices
- 2 tablespoons confectioners' sugar, or to taste
Instructions :
Prep : 20M | Cook : 12M | Ready in : 1H |
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- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
- Mix almond meal, caster sugar, and coconut in a large bowl.
- 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.
- 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.
Notes :
- If you are using fan-bake, reduce cooking time to 30 minutes.
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