250gramsgranulated sugarfinely ground, about 1 ¼ cups
½cupdairy free buttercubed and softened
4eggs
2teaspoonspure vanilla extract
Instructions
Add the almond meal, finely shredded coconut, baking powder, salt and finely ground sugar to the bowl of a stand mixer.
Mix on low speed for 30 seconds. Stop machine.
Add the softened butter to the dry ingredients and mix on medium speed until mixture is creamed - about 2 minutes.
In a small bowl, mix the eggs and vanilla extract until fully combined.
Turn on the stand mixer and with the mixer on low, slowly add the egg mixture and continue mixing. Scrape the bowl down a couple times.
Turn the speed up to medium and beat for 3 minutes until batter is pale yellow.
Remove the bowl from the stand mixer and let batter rest for 20 minutes.
Preheat oven to 350 F. Prepare 9” springform baking pan by spraying lightly with cooking spray.
Then cut a piece of parchment paper to fit the base and spray the paper and the inside sides of the pan. Sprinkle with some gluten free flour to evenly coat the pan.
Pour batter into the pan and let bake for 40 -45 minutes. Cake will be golden brown.
Remove from the oven and allow to cool in the pan for 30 minutes.
Use a knife to loosen the sides of the pan.
Unhook the pan and turn the cake out onto a wire rack to finish cooling.
Flip the cake back over to decorate the top of the cake with berries and a dusting of powdered sugar.
Video
Notes
Make sure all ingredients are at room temperature.
Use ground sugar (caster sugar) and ground coconut.
Beat the batter for the full 3 minutes until it's pale yellow.
Let the batter rest for at least 20 minutes before baking.
Use parchment to line the bottom of the pan.
Let cool completely before decorating with fresh fruit.