Buttery Almond And Coconut Cake

This Buttery Almond and Coconut Cake is once again from Belind Jeffery's Mix and Bake. She can do no wrong. I've yet to make anything from this book that was good or great. This cake is so simple but is definitely in the great category. As Belinda writes, don't let looks fool you, this cake definitely has the best flavour. I guess you can't really go wrong with almonds and coconut together.

It's an extremely easy cake to make. You just pour everything together basically and bake. It's a very moist cake and if ever you were to describe something as moreish, this cake would be it. It's very easy to eat a slice without even realising it, such is the ease in which the smooth buttery flavour melts into your mouth. So be warned, either make more or control yourself.



EDIT
I added raspberries to this cake and it is awesome. The raspberries add an occasional sour note to this sweet cake and the raspberries combines perfectly with the almond I believe.



Buttery Almond and Coconut Cake

INGREDIENTS
180g almond meal
2/3 cup desiccated coconut
1/4 tsp salt
250g castor sugar
4 eggs
1 1/2 tsp vanilla extract
1/4 tsp almond essence
200g unsalted butter, melted and cooled
2 tbsp flaked almonds
icing sugar (optional) for dusting

1. Preheat oven to 180C. Butter a 24cm springform tin and line with buttered baking paper. Dust the the baking paper lightly with flour.

2. Put almond meal, coconut, salt and sugar into a bowl and mix together with a beater. In another bowl, whisk the eggs, vanilla extract and almond essence until combined. Then mix in the cooled butter until it too is combined. Tip the wet butter mixture into the dry almond mixture and stir together. It should be a fairly loose batter. Scrape into tin, spread out evenly and scatter flaked almonds on top.

3. Bake for 40 minutes or until the cake springs back slowly when pressed.

4. Cool on rack and take out of tin to serve. Dust with icing sugar if you want, but I think it doesn't need it as it's quite sweet already. The cake stores for a week in the fridge or 3 weeks in the freezer, but I think it'll probably be gone in 2 days.