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Almond Coconut Torte

Almond Coconut Torte

Easy to make with homemade or store-bought almond meal, this torte has a delicate flavor and is a light, sweet ending to a good vegetarian meal.

Makes one 9-inch torte.


  • 1 1/2 c almond meal
  • 3/4 c unsweetened desiccated coconut (divided use)
  • 5 large eggs
  • 1 Tbsp lemon zest
  • 1/4 c all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 c granulated sugar
  • 2 Tbsp powdered sugar


  1. Preheat oven to 350 degrees F and butter a 9-inch spring-form pan. Sprinkle with 2 tablespoons of the desiccated coconut.
  2. Using an electric mixer, beat the eggs on medium speed with the sugar and lemon zest until you have a creamy mixture.
  3. Add the almond meal and 1/2 cup of the coconut; beat for 2 to 3 minutes to incorporate.
  4. Mix the flour and baking powder together. Reduce the mixer speed to low; add the flour mixture and beat until smooth.
  5. Pour batter into prepared pan. Bake 25 minutes, or until a toothpick inserted in the center comes out clean.
  6. Remove cake from oven and open the spring-form pan. Place torte on platter. and allow to cool a few minutes. Sprinkle top evenly with powdered sugar and remaining 2 tablespoons of desiccated coconut.
  7. Allow to cool to room temperature before serving.

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