- Step 1
Preheat oven to moderate, 180C. Lightly grease a 24cm springform pan. Line base and side with baking paper.
- Step 2
In a bowl, combine almond meal, sugar and coconut.
- Step 3
In a small bowl, whisk together the eggs, vanilla extract and almond essence. Gradually add melted butter, whisking until combined.
- Step 4
Add butter mixture to coconut mixture, stirring until smooth.
- Step 5
Spoon into prepared pan, smoothing the top. Sprinkle with flaked almonds.
- Step 6
Bake for 45-50 minutes or until the top of the cake springs back when touched. Let cool in pan for 5 minutes before transferring to a wire rack to cool completely. Serve with cream, if desired.