This is one of those cakes that are not only easy but tastes ridiculously good as well. It is soft and super moist and has the most wonderful almond flavour without it being overpowering and it is the perfect afternoon tea snack. Start by preheating your oven to 180C/350F then grease your baking pan and line the bottom with some parchment paper then set it aside.

Into a mixing bowl combine the dry ingredients starting with two cups of almond flour/all-purpose flour, two teaspoons of baking powder, a quarter teaspoon of salt and half a cup of shredded unsweetened coconut. Coconut goes so well with almonds and it’s going to add a wonderful almond flavour and texture to the cake. Using a whisk or fork, mix that until it’s well combined and set it aside.

Next, you are going to combine the wet ingredients; in a large bowl combine half a cup of melted unsalted butter, two-thirds of white granulated sugar, four eggs and one and a half teaspoons of vanilla essence. Use a whisk to mix that until it’s well combined then add the dry ingredients to the wet ingredients and again using your whisk, mix that until it’s well combined.

Pour the batter into the prepared pan and scatter about a quarter cup of sliced almonds evenly over the top. Drop the cake a few times on the counter to remove any air bubbles then bake in the preheated oven for 30 minutes or until a toothpick comes out clean or with a few moist crumbs in it. Once baked and out of the oven, let it cool for about 20 minutes just to allow it to firm up a little then place it on a serving plate.

Dust it with powdered sugar and serve. You can serve this cake with so many things like whipped cream, berries or ice cream but it’s honestly so good and moist on its own.


  • 2 cups (192 grams/ 6.7Oz) almond flour/ All purpose flour
  • 2 tsp baking powder
  • ¼ tsp salt – omit if using salted butter
  • ½ cup (35 grams/ 1.2Oz) shredded coconut – unsweetened or desiccated coconut
  • ½ cup (113 grams/ 3.9Oz) melted unsalted butter
  • ⅔ cups (133 grams/ 4.7Oz) white granulated sugar
  • 4 large eggs – room temperature
  • 1½ tsps vanilla extract/essence
  • ¼ cup (20 g) sliced almonds
  • 2 tbsp powdered sugar – for dusting on the top (optional)