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.
