Delicious! This cake melts in your mouth. You can make it even more diabetic friendly by substituting the sugar with another form of sweetener. Enjoy!
Buttery Almond and Coconut Cake
Makes one 10-inch cake or two 5-inch cakes
180 grams almond flour
2/3 cup shredded coconut
1/4 teaspoon salt
1 cup sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
200 grams unsalted butter, melted and cooled
3 tablespoons flaked/sliced almonds
Preheat oven to 350 degrees. Butter springform pan(s) and line with buttered baking paper. Dust the baking paper lightly with flour.
Put almond flour, coconut, salt, and sugar into a bowl and mix together with a whisk. Set aside.
In another bowl, beat the eggs, vanilla extract, and almond extract until combined. Mix in the cooled butter until combined. Stir the dry mixture into the wet mixture. Scrape into the pan(s), spread evenly, and scatter flaked almonds on top.
Bake for about 40 minutes or until the cake springs back slowly when pressed. Slide knife around edge to loosen from pan and cool on rack. Remove from pan to serve.
**Can store for a week in fridge or 3 weeks in the freezer. Bring to room temperature to serve.**