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.