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Flourless Coconut and Almond Cake

Rated as 4.5 out of 5 Stars

"Deliciously moist flourless cake. Traditional cakes have their place, but this is a sweet alternative. Is delightful when served with vanilla ice cream."
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1 h servings 332
Original recipe yields 12 servings (1 9-inch cake)


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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
  2. Mix almond meal, caster sugar, and coconut in a large bowl.
  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.
  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.


  • Cook's Notes:
  • If you are using fan-bake, reduce cooking time to 30 minutes.

Nutrition Facts

Per Serving: 332 calories; 21.9 27.9 8.4 98 29 Full nutrition

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This recipe calls for too much butter, I'd go for 1 1/4 sticks or even just 1 stick next time. I used 1 tsp vanilla and 1 tsp almond extract to give it more of a marzipan like taste/smell. And I...

So moist it's almost more like a custard than a cake. Absolutely delicious. Will definitely make again