Gluten Free Coconut & Almond Cake

Last weekend, Oskar decided he wanted to bake a cake. Of course, he announced this *after* we’d already done our weekly shop, so we raided our cupboards to see what ingredients we had available, and ended up with a coconut and almond cake. It was so tasty, it only lasted two days…

Ingredients

• 200g unsalted butter, softened
• 180g caster sugar
• 4 eggs, size M
• 1 tsp vanilla extract
• 1/4 tsp salt
• 75g desiccated coconut
• 200g ground almonds
• 50g flaked almonds

Directions

• Pre-heat your oven to 200 C (or 180 C for a fan oven).
• Grease and line an 18cm round springform tin and set aside.
• Beat together the butter and caster sugar until pale and creamy, then add in the eggs one by one until everything is combined.
• Add the vanilla, salt, coconut, and ground almonds and mix well.
• Pour the mixture in to the prepared cake tin, and carefully tap the tin on the table a few times to level out.
• Sprinkle the flaked almonds evenly on top.
• Bake for 30 minutes, then cover the cake with tin foil so that the almonds on top don’t burn.
• Bake for another 20-30 minutes (so ca. 60 minutes in total), until the top feels firm but springy and an inserted knife or skewer comes away clean.
• Leave to cool in the tin before serving (the middle still seemed a bit wet at first, but it dried a lot more as the cake cooled down).
• This cake is quite sweet, so we washed it down with unsweetened milky tea.

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