Gluten-Free Almond and Coconut Cake

Step 1

Preheat oven to 180 degrees celsius (fan-forced). Grease and line a 20cm round springform cake tin with baking paper and set aside.

Step 2

Place the butter into a large microwave-safe bowl. Melt on 50% power for 2-3 minutes (in 30 second bursts) or until melted. Allow to cool.

Step 3

Add the eggs and vanilla extract and beat with hand-held beaters or a stand mixer until combined.

Step 4

Add the almond meal, coconut, salt and caster sugar and stir to combine.

Step 5

Pour the mixture into the prepared cake tin.

Step 6

Sprinkle the flaked almonds over the top and bake for 50 minutes or until cake springs back when pressed. Allow to cool in the pan.

Step 7

Dust with icing sugar before serving (optional).

Step 8

Store in an airitght container for up to 3 days.

Step 9

Preheat oven to 180 degrees celsius (fan-forced). Grease and line a 20cm round springform cake tin with baking paper and set aside.

Step 10

Place the butter into the Thermomix bowl. Melt for 3 minutes, 80 degrees, Speed Allow to cool.

Step 11

Add the eggs and vanilla extract and mix for 30 seconds, Speed

Step 12

Add the almond meal, coconut, salt and caster sugar and mix for 10 seconds, Speed Scrape down the sides of the bowl and repeat for a further 5 seconds.

Step 13

Pour the mixture into the prepared cake tin.

Step 14

Sprinkle the flaked almonds over the top and bake for 50 minutes or until cake springs back when pressed. Allow to cool in the pan.

Step 15

Dust with icing sugar before serving (optional).

Step 16

Store in an airitght container for up to 3 days.