Coconut Almond Cake
A moist, flourless cake with rich almond flavor and a coconut topping, finished with a dusting of powdered sugar and a cherry on top.
- Total time
- 45 min
- Servings
- 8
- Calories
- 320
- Protein
- 6g
Ingredients
- 200 g almond paste
- 100 g butter
- 3 eggs
- 100 g sugar
- 50 g coconut flakes
- 2 tbsp powdered sugar
- 1 cherry
Instructions
- 1
Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
- 2
In a large bowl, cream together the 200g almond paste and 100g butter until smooth, about 3 minutes.
- 3
Beat in the 3 eggs one at a time, then mix in the 100g sugar until well combined.
- 4
Pour the batter into the prepared pan and smooth the top. Sprinkle the 50g coconut flakes evenly over the surface.
- 5
Bake for 30-35 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
- 6
Let cool in the pan for 10 minutes, then transfer to a wire rack. Dust with the 2 tbsp powdered sugar and top with the 1 cherry before serving.
Tools you’ll need
- 8-inch round cake pan
- mixing bowl
- electric mixer
- wire rack
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