- 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
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.