Coconut Loaf

Yield: 1 loaf

3/4 cup butter, room temperature

1 cup sugar

1/4 cup coconut sugar

2/3 cup finely shredded coconut

1 tsp vanilla

1/4 tsp salt

4 eggs

1 1/3 cups almond flour

1/3 cup cassava flour

1. Preheat the oven to 325°F. Line a loaf pan with parchment paper.

2. Place the butter, sugars, coconut, vanilla, and salt in an electric mixer with the paddle attachment. Beat on medium-high speed until pale and fluffy, about 3 minutes.

3. Add the eggs, one at a time, beating well after each addition.

4. Add the almond meal and cassava flour and mix on low speed until just combined.

5. Scrape the mixture into the pan and bake for 70 minutes, or until the cake is golden brown on top and a skewer inserted into the middle comes out clean.

https://snukfoods.com/blogs/recipe/ottolenghi-flourless-gluten-free-coconut-and-chocolate-cake