Description
A naturally gluten-free cake with a rich coconut flavor, made tender and moist using Thermomix mixing for a perfect texture.
Ingredients
Scale
- 200 g butter unsalted
- 4 eggs room temperature
- 1 teaspoon vanilla extract
- 180 g almond meal
- 70 g desiccated coconut
- ¼ teaspoon salt
- 275 g caster sugar superfine sugar
- 30 g flaked almonds
- icing sugar to dust over the top
Instructions
- Preheat your oven to 180 degrees celsius (fan-forced). Grease and line a 20cm round springform cake tin with baking paper and set it aside.
- Place the butter into the Thermomix bowl. Melt for 3 minutes, 80 degrees, Speed 2. Allow the butter to cool slightly.
- Add the eggs and vanilla extract and mix for 30 seconds, Speed 6.
- Add the almond meal, coconut, salt and caster sugar and mix for 10 seconds, Speed 5. Scrape down the sides of the bowl and repeat for a further 5 seconds.
- Pour the mixture into the prepared cake tin.
- Sprinkle the flaked almonds over the top and bake for 50 minutes or until the cake springs back when pressed. Allow the cake to cool in the pan.
- Dust with icing sugar before serving if you choose.
Notes
- This cake has a soft, delicate crumb and tastes best when served slightly warm or at room temperature.
- The Thermomix ensures the batter achieves a smooth, airy consistency.
- This dessert pairs well with tea or coffee.
- Prep Time: 15 min
- Cook Time: 50 min
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25
- Sodium: 150
- Fat: 25
- Saturated Fat: 12
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 7
- Cholesterol: 100
Keywords: Gluten-Free Thermomix Coconut Cake, Thermomix Cake, Coconut Dessert, Gluten-Free Baking, Moist Coconut Cake, Almond Meal Cake, Tropical Dessert