Bring a taste of the tropics to your dessert table this winter. Coconut and lime…yum! And it’s easy – just takes a bit of whipping to get that texture just right. Gluten-free, too, for those who need it.

Slightly adapted from The Nosher.

Ingredients

4 large eggs

1 cup granulated sugar

3 cups unsweetened coconut

2 cups almond flour

1 Tbsp vanilla extract

1 tsp lime zest

1/2 tsp kosher salt

Confectioners sugar, to serve

Instructions

 Preheat the oven to 350°F and grease a 9″ cake or springform pan before lining the bottom with parchment paper.

 Beat the eggs on medium speed until very well combined. Raise the speed to medium-high and slowly add the sugar. Increase the speed to high and whisk for 5–6 more minutes until the egg and sugar mixture is very light and fluffy. Continue until the mixture reaches the “ribbon stage,” where a trail from the whisk holds its shape slightly.

 Use a silicone spatula to gently fold in the coconut, almond flour, vanilla extract, lime zest, and salt until well-incorporated.

 Transfer batter to your prepared pan, smoothing the top with a small, angled spatula. Bake for 28–32 minutes, or until firm and golden brown.

 Let cool in the pan on a wire rack, then remove from the pan to serve, dusting with confectioners sugar.