Chewy coconut macaroons meet a classic almond cake in this simple recipe that only requires six pantry staples.
Its perfect for Passover, gluten-free gatherings, or anytime you need a delicious dessert.
This recipe was developed by Anna Theoktisto.
Jennifer Causey
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.
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.
