Jennifer Causey
Hands-On Time
15 Mins
Total Time
1 Hour
Yield
Serves 8

Chewy coconut macaroons meet a classic almond cake in this simple recipe. It’s perfect for Passover, gluten-free gatherings, or anytime you need a simple, delicious recipe for dessert. Seriously, it only requires six pantry staples to get to this golden brown perfection. Because the coconut and almond flour are relatively dense, it’s important to get the eggs whipped and warm, which allows them to retain their volume in the oven. Serve with coffee to cut through the sweetness, and for extra decadence, a dollop of lightly sweetened whipped cream would be welcome, too.

How to Make It

Step 1

Preheat oven to 350°F. Line a 9-inch round cake pan with parchment paper and grease with cooking spray.

Step 2

Bring 1 inch of water in a medium saucepan to a simmer. Using an electric mixer, beat the eggs and sugar in a large bowl at medium speed until blended. Set the bowl over the simmering water and whisk until the eggs are warm to the touch, 4 to 5 minutes. Remove from the heat and beat at high speed until tripled in volume, about 5 minutes. Fold in coconut, almond flour, and salt. Spread the batter in the prepared pan. Sprinkle with sliced almonds.

Step 3

Bake, until golden and firm, about 25 minutes. Let the cake cool for 15 minutes. Top with powdered sugar and strawberries, if desired.

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Ratings & Reviews

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