• 180g almond meal
• 60g desiccated coconut
• pinch of salt
• 1 lemon
• 3 Tbsp honey
• 1 tsp vanilla extract
• 3 eggs (free-range)
• 200g butter
• handful almond flakes

1. Preheat oven to 180°C bake/ 160°C fan bake
2. Line a 20cm round cake tin with baking paper
3. Zest the lemon
4. Place almond flour, coconut, salt, vanilla and lemon zest in a mixing bowl, combine
5. Add eggs, melted butter (slightly cooled) and liquid honey to the dry ingredients, combine
6. Pour batter into the cake tin, scatter with almond flakes and place into the oven
7. Bake until lightly browned and cooked through the middle - approximately 40 minutes
8. Remove from the oven allow to cool enough to remove from the dish and place on a cooling rack for 10 minutes
9. Slice into desired sizes
10. Enjoy!
    

The cake will keep in the fridge for up to 2 weeks or in a shaded corner of the kitchen for 4 days