Almond Coconut Cake Recipe
In search of a simple yet delightful cake? Look no further than the Almond Coconut Cake! With its tender, moist crumb and irresistible flavor, it's a crowd-pleaser. Whether you crave a wholesome snack or a dessert fit for special moments, this cake is the answer. Plus, with a range of options, including flourless and blueberry variations, there's a recipe for everyone. Don't wait – bake your Almond Coconut Cake today and discover why it's a beloved treat!
Ingredients
- 200 g butter unsalted
- 4 eggs room temperature
- 1 tsp vanilla extract
- 180 g (1 ½ cups) almond meal
- 70 g (⅔ cup) desiccated coconut
- ¼ tsp salt
- 275 g (1 ¼ cups) caster sugar superfine sugar
- 30 g (2 tbs) flaked almonds
- icing sugar to dust over the top dust over the top
Instructions
- Preheat your fan-forced oven to 180°C. Grease and line a 20cm round springform cake tin; set aside.
- Place butter in a large microwave-safe bowl and melt at 50% power for 2-3 minutes (30-second bursts). Cool slightly.
- Combine the eggs and vanilla extract, and use hand-held beaters or a stand mixer to achieve a smooth blend.
- Stir together almond meal, coconut, salt, and caster sugar for a perfect blend.
- Pour the mix into the cake tin.
- Sprinkle flaked almonds, bake for 50 minutes, and cool in the pan.
- Optionally, dust with icing sugar before serving.