Flourless Coconut and Almond Cake

Name: Flourless Coconut and Almond Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 1 9-inch cake
Ingredients: 1 ½ cups almond meal; ¾ cup coconut flakes; 1 ¼ cups caster (superfine) sugar; 4 eggs; 2 teaspoons vanilla extract; ⅞ cup unsalted butter, melted and cooled; 2 tablespoons almond slices; 2 tablespoons confectioners' sugar, or to taste

Rating: 4.5 stars

2 Ratings
2 Reviews
1 Photo

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

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Recipe Summary

prep:

20 mins

cook:

40 mins

total:

1 hr

Servings:

Yield:

1 9-inch cake

Nutrition Info

Ingredients

Original recipe yields 12 servings

The ingredient list now reflects the servings specified

1 ½ cups almond meal
¾ cup coconut flakes
1 ¼ cups caster (superfine) sugar
4 eggs
2 teaspoons vanilla extract
⅞ cup unsalted butter, melted and cooled
2 tablespoons almond slices
2 tablespoons confectioners' sugar, or to taste

Directions

Step 1

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

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Step 2

Mix almond meal, caster sugar, and coconut in a large bowl.
Step 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.
Step 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 g total fat; 98 mg cholesterol; 29 mg sodium. 27.9 g carbohydrates; 8.4 g protein; Full Nutrition

Reviews (2)

Most helpful positive review

elizabeth

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)

2 Ratings