Flourless Coconut and Almond Cake

Serves 8

This is my go-to gluten free cake because it’s easy and delicious.

I’ve updated this post with some new pics and a Thermomix conversion, but truth be told, this cake is such a doddle, all your really need is a bowl and a spoon.

Almond and coconut are a match made in cake heaven and that apricot glaze, well, it’s just the tops! This cake is uber moist and almost pudding-like in texture, it’s a terrific tea time treat but it also makes a great dessert served with some whipped cream on the side.

Now that I’m making almond milk like a boss, I’m upcycling my almond pulp into almond meal which I can make into bakes so it’s a win, win. If you want to go nuts with this cake, you can easily swap cow’s milk for almond milk in the recipe for the ultimate almond experience.

Have you got a favourite cake?

Ingredients

200g caster sugar

1 ½ cups (185g) almond meal

1/2 cup (45g) desiccated coconut

3 eggs

100g unsalted butter, melted and cooled slightly

¼ cup (60 ml) milk

1 teaspoon vanilla extract

1/2 teaspoon almond essence

1/3 cup (25g) flaked almonds

2 tablespoons apricot jam, warmed, for brushing

How to – Traditional

Preheat oven to 180 C / 160C fan-forced. Lightly grease and lineline the base a 20cm springform tin.
Combine the sugar, almond meal and coconut in a bowl. In another bowl, whisk the eggs, butter, milk and vanilla. Add the almond and coconut mixture and mix.
Pour into the prepared pan and smooth the top with a spatula. Sprinkle over the flaked almonds.
Bake for about 50 minutes, until a cake tester or skewer inserted comes out clean. Keep an eye on the cake during baking, it browns very quickly. If necessary, loosely cover with foil to avoid burning.
Cool in the pan for 5 minutes. Transfer to a wire rack, brush with the warm jam and cool completely.

How to – Thermomix

Preheat oven to 180 C / 160C fan-forced. Lightly grease and line the base a 20cm springform tin.
Place almond meal, sugar and coconut and mix for 5 seconds on speed 6. Set aside.
Add the butter to TM bowl and melt for 2 minutes at 60 degrees on speed 2. Allow to cool slightly.
Add eggs, milk and vanilla. Mix 10 seconds on speed 4.
Add dry ingredients to the wet mixture and mix for 10 seconds on speed 4.
Pour into the prepared pan and smooth the top with a spatula. Sprinkle over the flaked almonds.
Bake for about 50 minutes, until a cake tester or skewer inserted comes out clean. Keep an eye on the cake during baking, it browns very quickly. If necessary, loosely cover with foil to avoid burning.
Cool in the pan for 5 minutes. Transfer to a wire rack, brush with the warm jam and cool completely.