Flourless Coconut, Almond and Honey Cake

Ingredients:

• 1/2 cup Pure Peninsula Iron Bark Honey
• 2 cups Almond Meal
• 2/3 cup Desiccated Coconut
• 1/4 tsp Himalayan or Sea Salt
• 4 large Organic Eggs
• 2 tsp Vanilla liquid
• 3/4 cup Butter, melted and cooled
• 3 tbsp Flaked Almonds

Method:

1. Preheat the oven to 160ºC. Butter a 20cm springform tin and line the base and sides with baking paper.
2. Whisk the almond meal, coconut and salt until well combined.
3. In another bowl beat the eggs, Pure Peninsula Iron Bark Honey and vanilla together for a couple of minutes. Then, stir in the butter.
4. Fold the wet mixture into the dry mixture.
5. Pour the batter evenly into the tin and sprinkle with almond flakes.
6. Bake for 50 minutes or until golden brown. 
7. Once the cake is completely cooled, remove the tin and enjoy!