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Buttery Coconut and Almond Cake

Belinda Jeffery’s beautiful GF cake…melt and mix,
what could be easier.

November 22, 2016

Buttery Coconut and Almond Cake

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Buttery Almond Coconut Cake

Ingredients for 8 to 10

180gm almond meal
60gm desiccated coconut
¼ tsp salt
250gm caster sugar
4 x 59gm extra large eggs
1½ tsp vanilla extract
¼ tsp almond essence (optional)
200gm unsalted butter, melted
2Tbsp flaked almonds
icing sugar for dusting

method

  1. Pre-heat oven to 180C.
  2. Butter 23 to 24cm springform cake tin and line the base and sides with buttered non-stick paper. Dust the whole tin with flour (or rice flour if avoiding gluten).
  3. Put almond meal, desiccated coconut, salt and sugar into a medium sized bowl and mix together.
  4. In a separate bowl, whisk together the eggs, vanilla extract and almond essence if using, to combine.
  5. Whisk in cooled butter to combine.
  6. Tip wet mix into dry mix and stir together to form loose batter.
  7. Scrape into prepared tin. Sprinkle top with flaked almonds.
  8. Bake for about 40 minutes, or until the cake springs back slowly when you press it gently. Cool ckae in tin on wire rack.
  9. Once cake is cool, remove collar and paper. Place cooling rack upside down on top of cake and invert. Remove metal base and peel off paper. Place plate upside down onto cake and invert again.
  10. Sprinkle top of cake with icing sugar and serve.

Cooks notes

  • Cake keeps up to a week in the fridge.
  • Freeze cake up to 3 weeks. Cut into portions before freezing, then defrost as needed.
  • Warm gently before serving with poached plums, quince or tamarillos and a dollop of rich cream for  an elegant dessert.
  • Fantastic warm with ice cream too.
  • Recipe by Belinda Jeffery.

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Tracey Cotterell
FOUNDER, MANAGING DIRECTOR AND TEACHER
Tracey Cotterell

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

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Tracey Cotterell

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER

Favourite Meal:

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running the kitchens of a busy country inn.

After marrying Kojonup farmer-boy Anthony in 1990, they moved to Perth. Tracey initially worked for Mustard Catering in Fremantle where she enjoyed a senior role in menu development. She then went on to work for one of Perth’s leading law firms as their catering co-ordinator and later took a position with Kate Lamont’s team.

Establishing Matters of Taste Cooking School in 1997 Tracey says “After running this business for so many years, my love of food and cooking is constantly growing. We seem to have such gorgeous clients and I still get a buzz out of every class”.

Tracey is serious about cooking but doesn’t take cooking too seriously. She facilitates classes with her special style of humour and is known for making class participants feel immediately at ease. She has a vast knowledge of food and cooking and is delighted to be able to inspire and teach clients to realise their potential.

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