Ingredients

Method

• 4 free-range eggs
• 2 t vanilla extract
• 200 g butter, melted
• 180 g Woolworths almond flour
• 200 g sugar
• 60 g Woolworths desiccated coconut

Method

Ingredients

Preheat the oven to 180°C.

In a large mixing bowl, cream the eggs, vanilla and butter using an electric hand-mixer until well combined.

Mix the almond flour, sugar and coconut, then fold into the creamed eggs and butter.

Pour the batter into a greased 30 cm tart dish and bake for 25 minutes, or until a skewer comes out with large crumbs attached to it after being inserted. Serve hot or cold.

Cook's note: Serve topped with whipped canned coconut cream – chill overnight and beat until thick and creamy.