Buttery almond and coconut cake recipe
Preheat oven to 180C. Butter a 24cm shallow cake tin and line the base and sides with buttered parchment paper. Dust the tin lightly with flour, shake out...
Ingredients
- 180 g almond meal
- 70 g dessicated coconut
- 1/4 tsp salt
- 160 g fine castor sugar
- 4 eggs
- 1 1/2 tsp vanilla extract
- 200 g unsalted butter, melted and cooled
- 3 Tbsp almond flakes
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