I have a tendency to take photos of recipes on my phone — why, you ask?
If I see a recipe in a magazine or a friend’s cookbook that I want to try, I’ll take a snap. It’s also handy when I’m out shopping and think, “Oh, I should make that,” because the ingredients list is right there in my camera roll.
This almond and coconut cake was one of those saved snaps — and I’m glad I finally tried it. The result? A rich, buttery, moist cake that’s ridiculously easy to make and totally worth it.
Buttery Almond & Coconut Cake
Adapted from Belinda Jeffery’s Mix & Bake
Ingredients
- 180g almond meal
- 60g desiccated coconut
- 1/4 tsp salt
- 250g caster sugar
- 4 eggs
- 1 1/2 tsp vanilla extract
- 200g unsalted butter, melted and cooled
- 2–4 tbsp flaked almonds
Instructions
1. Prep the Pan
Preheat oven to 180°C.
Butter and line a 23cm springform tin with baking paper and dust lightly with flour.
2. Make the Batter
In a large bowl, whisk together almond meal, coconut, salt, and sugar to break up lumps.
In a separate bowl, whisk the eggs and vanilla. Add melted butter and mix well.
Combine wet and dry ingredients — it will be a loose batter.
3. Bake
Pour into the prepared tin and scatter flaked almonds on top.
Bake for about 40 minutes or until the center springs back when gently pressed.
4. Cool + Serve
Cool completely in the tin. Serve with a generous spoonful of double cream.
This cake keeps really well in the fridge and gets even better the next day.
Enjoy! 💛