Chocolate Coconut and Almond cake

The nicest cake, very moist, gluten free and so easy

8/10 slices

150g butter, room temperature

250g caster sugar

1 teaspoon vanilla extract or bean paste

100g desiccated coconut

200g ground almonds

3 eggs, beaten

chocolate glaze

100g dark chocolate, chopped

1 tablespoon milk and a knob of butter

Set oven 180c Gas 4  Line a 1kg. loaf tin with nonstick paper

Beat the butter, sugar and vanilla together till light and creamy.

Add in half the coconut and ground almonds, then the eggs, mix well,

now add the remaining coconut and ground almonds. Spoon into the

prepared tin and bake for 40/45 minutes or until a skewer inserted in

centre comes out clean, cool in the tin.

Meantime to make the glaze, melt the chocolate, milk and butter together

and when the cake is completely cold, remove from the tin, peel off the paper

and spread over the warm chocolate glaze, allow it to set before slicing.