Buttery Almond and Coconut Cake– thankyou to Jane W and the Bay of Fires Lodge Cookbook
180g almond meal
2/3 cup desiccated coconut
1/4 tsp salt
250g castor sugar
1 1/2 tsp vanilla essence
1/4 tsp almond essence
200g unsalted butter, melted, cooled.
2 tsp flaked almonds
Preheat oven to 180 deg
Butter a 23cm shallow springform tin and line base with paper. Dust lightly with polenta or rice flour.
Combine almond meal, coconut,salt and sugar. Whisk together.
In a separate bowl, whisk eggs, vanilla, almond essence, then cooled butter. Tip butter mixture into almond mixture and stir. Pour into prepared tin, spread out evenly and sprinkle with flaked almonds over top.
Bake 40 minutes or till top of cake springs back when pressed. Cool cake in tin on wire rack..dust with icing sugar.