You will love this coconut cake wth its slightly chewy crust and deliciously moist centre as it takes only 15 minutes to prepare and is wonderfully versatile – perfect for afternoon tea or serve it warm with a dollop of cream and some berries for dessert.
The cake is adapted from Belinda Jeffrey and Yotam Ottolenghi recipes but we’ve made it a lot less sweet and replaced the castor sugar with a little honey.
Flourless Coconut, Almond and Honey Cake
You will love this coconut cake wth its slightly chewy crust and deliciously moist centre as it takes only 15 minutes to prepare and is wonderfully versatile - perfect for afternoon tea or serve it warm with a dollop of cream and some berries for dessert.
Ingredients
- 200 grams (2 cups) blanched almond meal
- 60 grams (2/3 cup) desiccated coconut
- 1/4 tsp salt
- 4 large organic eggs
- 180 grams (1/2 cup) honey
- 2 tsp vanilla
- 180 grams (3/4 cup) butter , melted and cooled
- 3 tbsp flaked almonds
Instructions
- Preheat the oven to 160C. Butter a 20cm springform tin and line the base and sides with baking paper.
- Whisk the almond meal, coconut and salt together until well combined.
- In another bowl beat the eggs, honey and vanilla together for a couple of minutes, then stir in the cooled butter until it is incorporated.
- Fold the butter mixture into the almond mixture. Pour the batter into the tin and spread the cake out evenly before sprinkling the top with almond flakes.
- Bake the cake for 50 minutes, until golden brown on top and a skewer inserted into the middle comes out clean.
- Cool the cake in the tin on a wire rack. Once the cake is completely cooled, invert it onto the rack, remove the tin and baking paper and invert it again onto a serving plate.
