Flourless almond and coconut cake from Food52

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Notes about this recipe

  • okmosa on April 07, 2021

    You’ll see from the head notes that this recipe is adapted from the back of the Bob’s Red Mill almond flour bag. I used the bag recipe, but will use some of the adaptations here next time. This cake tastes like a coconut macaroon (one of my faves) in cake form. Next time I will reduce the eggs to 3 like this recipe and reduce the butter somewhat because I feel it was definitely too moist and a little greasy. And I will use salt and bake in a 9x13 pan like the recipe on the bag.

  • e_ballad on June 20, 2017

    Very easy to put together & really tasty. And can be gluten-free to boot (if you use the right baking powder). A great recipe to keep up your sleeve.

  • damazinah on September 28, 2015

    Very good cake, quite moist. This is really versatile, too, as you can add coconut, nuts, dried fruit, or replace the vanilla extract with lemon or almond. Can be served plain or with fruit, whipped cream, zabaglione, lemon curd, the list goes on!

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