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Buttery Coconut and Almond Cake

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.