Flourless Coconut and Almond Cake

Rating: 4.67 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

By sarsnz

Gallery

Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
12
Yield:
1 9-inch cake
Nutrition Info
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

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

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  • 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.

Cook's Notes:

If you are using fan-bake, reduce cooking time to 30 minutes.

Nutrition Facts

Per Serving:
332 calories; protein 8.4g; carbohydrates 27.9g; fat 21.9g; cholesterol 97.6mg; sodium 28.6mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

elizabeth
Rating: 4 stars
03/25/2018
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 used more almond flour instead of the coconut flakes as I wanted it to be an almond treat. It was delicious just richer than necessary to be so delicious. The baked crust was amazingly delicious. Read More
Helpful
(4)
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
elizabeth
Rating: 4 stars
03/25/2018
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 used more almond flour instead of the coconut flakes as I wanted it to be an almond treat. It was delicious just richer than necessary to be so delicious. The baked crust was amazingly delicious. Read More
Helpful
(4)
Britney Millman
Rating: 5 stars
10/13/2017
So moist it's almost more like a custard than a cake. Absolutely delicious. Will definitely make again Read More
Helpful
(1)
Kathy Macchiarola
Rating: 5 stars
03/02/2020
I’ve made it twice now, it’s a winner. Read More
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