This delicious cake is easy to make, moist, and delicious. It can be fancied up with coconut butter drizzle, berries, whipped cream, and toasted almonds. Or, enjoy it simply plain, it’s just that good!
Spread the coconut in even layers on two large foil covered baking sheets. Toast in the 350° oven for 10-15 minutes, stirring the coconut and rotating the trays after every 3 minutes, until golden brown. Keep an eye on the toasting, as it can burn easily.
Remove from the oven, and let cool for about 5 minutes.
Transfer the toasted coconut to a food processor, and add in the salt. Process until very thin and smooth. Pour into a jar, and stir every 30 minutes (to prevent separation) until hard.
When you want to spread or drizzle the coconut butter, simply microwave on high for 20-60 seconds depending on the amount being microwaved and the power of the microwave, until smooth and melted.
Make almond cake:
Preheat the oven to 325º F. Butter and flour a 10-inch springform tube pan or bundt cake ring, and set aside.
Soften the marzipan in the microwave for 30 seconds to a minute.
Place the softened marzipan, butter, and sugar in the bowl of the food processor, and process until combined and smooth. Add almond and vanilla extracts, and process again. Break the eggs, one at a time through the funnel, processing after each addition. Add the flour to the bowl, and process again.
Pour the cake batter into the prepared cake pan.
Bake in the preheated oven for 40-50 minutes, but be sure to check it at 40 minutes, as it can burn easily. When the cake is golden, test with a cake-tester or wooden skewer to see if it comes out clean, with just a few moist crumbs. Remove from the oven and leave to cool in the cake pan before turning out.
Drizzle with melted Coconut Butter for serving.
Store the coconut butter at room temperature for up to 1 year.