Low Carb Buttery Almond And Coconut Cake

1. 1

   Melt butter and allow to cool.

2. 2

   Blanch and grind almonds, this is a good opportunity to make a big batch so you have extra for other recipes. See this thread for tips on blanching and grinding almonds: Nut Meals and Flours.

3. 3

   Preheat oven to 180 C (350F).

4. 4

   Whisk the dry ingredients in a medium to large bowl. In a smaller bowl whisk the eggs, vanilla and almond essence then add the butter mixture and whisk well. Add wet mixture to dry mixture and stir, this will be a sloppy batter.

5. 5

   Next either grease or line a metal springform pan or use silicon. I used the silicon and it worked fine for this. Pour mixture in and spread evenly then sprinkle almond flakes over the top of the cake.

6. 6

   Chuck in oven for about 40 minutes or until cake springs back slowly. Let cool in pan.

7. 7

   Notes: Belinda recommends that you eat this at room temperature or slightly warmed, though it still tastes good cold just chewy like candy. Keeps in the fridge for up to a week (won't last that long!) and freezes well for 3 weeks.

* Per serving · 4 servings · Values may vary.