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Almond and Coconut Cake Recipe

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Almond and Coconut Cake image


This recipe for Almond and Coconut Cake, by , is from Artz and Kay Pharmacy Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Lyn Spetch


1 cups almond meal
1 cup caster sugar
cup desiccated coconut
200g butter, melted
3 eggs, lightly beaten
2 tsp vanilla extract
1 lemon zest, finely grated
125g raspberries, plus extra to serve
Icing sugar, to serve

Preheat oven to 180C. Lightly grease and line a 23cm springform tin.
In a large bowl, combine almond meal, sugar and coconut. In a jug whisk butter, eggs, vanilla and zest together. Lightly mix into dry ingredients.
Pour batter into tin. Dot raspberries evenly over top.
Bake for 50-55 minutes until golden and top springs back when lightly pressed in centre.
Cool in tin for 10 minutes before transferring to wire rack.
Dust with icing sugar and serve with extra berries.

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