Instructions

1. Preheat the oven to 180C. Grease a spring form cake tin and line the base with baking paper.
2. Put the ground almond, desiccated coconut, coconut flour, baking powder, bicarb and Stevia into a mixing bowl and combine.
3. In a separate bowl, whisk the eggs, then add the vanilla extract and the cooled butter.
4. Pour the wet mixture into the almond mixture and stir them together. Add the almond milk and mix until you get smooth batter.
5. Tip the batter into the prepared tin and spread it out evenly. Scatter the almond flakes over the top.
6. Put the tin in the middle of the oven and bake for about 40-45 minutes, until golden.
7. Cool the cake in the tin for 10 minutes, then remove from the tin and let it cool completely on a wire rack.