Almond Coconut Cake (GLUTEN FREE)

Almond Coconut Cake (GLUTEN FREE)

A simple one bowl cake with almond meal and coconut, soft in the middle and golden on top

Prep

10 mins

Cook

40 mins

Serves

8 slices

Difficulty

Easy

Watch it being made on YouTube

Instagram coming soon

Ingredients

• 150 g butter, melted
• 4 eggs
• 1 teaspoon vanilla extract
• 3/4 cup caster sugar
• 1.5 cups almond meal
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 3/4 cup desiccated coconut

Method

1. Preheat oven to 180°C (350°F) or 160°C fan. Grease a 20 cm (8 inch) round cake pan or springform pan with butter and line the base with baking paper.
2. Place all ingredients into a stand mixer or a large bowl.
3. Mix or whisk until everything is fully combined.
4. Pour the batter into the prepared pan and smooth the top.
5. Bake for 40 minutes. Check with a skewer inserted into the centre.
6. Allow to cool slightly before slicing and serving.

Tips

• Line the base of the pan so the cake lifts cleanly
• Do not overbake, pull it when the skewer has a few moist crumbs
• Cool slightly before slicing so it sets and holds together

Storage

• Store airtight at room temperature for up to 3 days
• Refrigerate for up to 5 days, bring to room temperature before serving
• Freeze slices for up to 2 months, thaw before serving

Macros (approx)

Calories

398 kcal

Protein

7.6 g

Carbs

24.5 g

Fat

31.5 g

Based on 8 slices. Values are estimates and will vary by brand and cup weights.