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Flourless Almond & Coconut Cake


  • 180 Grams Almond Powder/Almond Flour
  • 60 Grams Freshly grated coconut/ dessicated coconut
  • ¼ Tsp Salt
  • 250 Grams Caster sugar
  • 4 Eggs Each egg 60 grams
  • 1 Tsp Vanilla Essence
  • 150 Grams Unsalted Butter Melted and cooled
  • 2 Tbsp Almond flakes
  • Icing sugar for garnish Optional


  • Preheat your oven to 180C.
  • Butter a 23-24cm springform cake tray and line the base and sides with buttered baking paper. Or butter the base and sides well and dust with flour and keep aside.
  • In a bowl add almond powder, coconut, salt and sugar and stir well with a whisk until combined well.
  • In another bowl, whisk together the eggs, vanilla essence until properly mixed.
  • Then add in the cooled butter and mix till it is completely incorporated.
  • Pour the butter mixture into the almond mix and stir them together. 
  • Pour this into the prepared baking pan and spread it out evenly.
  • Scatter the almond flakes on top.
  • Bake in the oven for 40 minutes or until the top of the cake springs back slowly when you press it gently.
  • Cool the cake inside the tin on a wire rack.
  • Once the cake gets cooled, invert it onto the rack, remove the baking paper and invert it again onto the serving plate. Sprinkle icing sugar on top if desired.


  • This cake freezes very well. You just have to thaw or microwave it when you need it.
  • It stays in the fridge fresh for a week. You just have to warm it or bring it to room temperature just before eating it.
  • I like to eat this cake warm.
  • Instead of almond flakes you can use pistachio flakes too.