Low Carb Buttery Almond And Coconut Cake

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 180 g blanched almonds, ground (6.3 ounces)
• 1 cup splenda sugar substitute (or equivalent)
• 2/3 cup desiccated coconut (i was a bit heavy handed and probably used around 3/4 cup) or 2/3 cup finely shredded coconut (i was a bit heavy handed and probably used around 3/4 cup)
• 2 tablespoons sliced almonds (2 american tablespoons and 2 teaspoons)
• 1/4 teaspoon salt
• 200 g butter (7oz)
• 4 eggs
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon almond essence

Recipe

• 1 melt butter and allow to cool.
• 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 preheat oven to 180 c (350f).
• 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 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 chuck in oven for about 40 minutes or until cake springs back slowly. let cool in pan.
• 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.