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Preheat oven to 350°F. Line a 9-inch round cake pan with parchment paper and grease with cooking spray.
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Bring 1 inch of water in a medium saucepan to a simmer. Using an electric mixer, beat the eggs and sugar in a large bowl at medium speed until blended. Set the bowl over the simmering water and whisk until the eggs are warm to the touch, 4 to 5 minutes. Remove from the heat and beat at high speed until tripled in volume, about 5 minutes. Fold in coconut, almond flour, and salt. Spread the batter in the prepared pan. Sprinkle with sliced almonds.
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Bake, until golden and firm, about 25 minutes. Let the cake cool for 15 minutes. Top with powdered sugar and strawberries, if desired.
Jennifer Causey
Preheat oven to 350°F. Line a 9-inch round cake pan with parchment paper and grease with cooking spray. Bring 1 inch of water in a medium saucepan to a simmer. Using an electric mixer, beat the eggs and sugar in a large bowl at medium speed until blended. Set the bowl over the simmering water and whisk until the eggs are warm to the touch, 4 to 5 minutes. Remove from the heat and beat at high speed until tripled in volume, about 5 minutes. Fold in coconut, almond flour, and salt. Spread the batter in the prepared pan. Sprinkle with sliced almonds. Bake, until golden and firm, about 25 minutes. Let the cake cool for 15 minutes. Top with powdered sugar and strawberries, if desired. Jennifer Causey
Coconut Macaroon Chocolate Cupcakes
