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
- 200 g (2 cups) Almond Meal , blanched
- 60 g (2/3 cup) Desiccated Coconut
- 1/4 tsp Himalayan or Sea Salt
- 4 large Organic Eggs
- 180 g (1/2 cup) Honey
- 2 tsp Vanilla , powder or liquid
- 180 g (3/4 cup) Butter , melted and cooled
- 3 tbsp Flaked Almonds
- 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.