Gluten-Free Almond and Coconut Cake

Inspired by https://bakeplaysmile.com/gluten-free-almond-and-coconut-cake/ with updates by Dolci D'Amira

Ingredients

• ▢200 g butter unsalted
• ▢4 eggs
• ▢1 tsp vanilla extract
• ▢180 g (1 ½ cups) almond meal
• ▢70 g (⅔ cup) desiccated coconut
• ▢¼ tsp salt
• ▢200 g (1 ¼ cups) caster sugar
• ▢30 g (2 tbs) flaked almonds
• ▢icing sugar to dust over the top

Instructions

• Preheat oven to 180 degrees celsius (fan-forced). Grease and line a 20cm round spring form cake tin with baking paper and set aside.
• Place the butter into a large microwave-safe bowl. Melt in microwave or stovetop. Allow to cool slightly.
• Add the eggs and vanilla extract and beat with hand-held beaters or a stand mixer until combined.
• Add the almond meal, coconut, salt and caster sugar and stir to combine.
• Pour the mixture into the prepared cake tin.
• Sprinkle the flaked almonds over the top and bake for 50 minutes or until cake springs back when pressed. Allow to cool in the pan.
• Dust with icing sugar before serving (optional).