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

sarsnz
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Ingredients

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

Directions

Instructions Checklist
  • 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

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)

Read More Reviews

Most helpful positive review

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
(4)
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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
(4)
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
(4)
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
(1)
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Rating: 5 stars
03/02/2020
I’ve made it twice now, it’s a winner. Read More