Noodle's almond coconut cake

180g almond meal
60g (2/3 cup) desiccated coconut
1/4 tsp salt
250 g castor sugar
4 eggs
1 1/2 tsp vanilla extract
1/4 tsp almond essence
200g unsalted butter, melted & cooled
2 Tbsp flaked almonds











Oven at 180C. Butter 23 or 24cm springform tin.

Combine dry ingredients & whisk together.

In separate bowl, whisk eggs vanilla & almond essence. Incorporate cooled butter. Combine with dry ingredients (forms a loose batter.) Scrape into prepared tin and scatter with almond flakes.

Bake 40 minutes or until top springs back when pressed. Cool completely in the tin. Keeps in fridge 1 week, freezer for 3 weeks.

From Belinda Jeffery's "Mix &Bake"