Directions

• Preheat the oven to 180C. Line a square tin with baking paper, we used a 20cm-by-20cm tin (8×8 inches).
• In a mixing bowl, whisk together the almond meal, desiccated coconut and baking powder until smooth.
• In another bowl whisk together the eggs, honey and vanilla extract. Pour the wet ingredients into the dry and stir until just combined. Spoon onto the prepared baking tin.
• To make the almond butter topping, combine all of the ingredients in a small bowl and mix until smooth. If your mixture is looking a little thick, add an extra splash of almond milk or honey.
• Spoon the almond mixture on top of the cake batter. Use a spatula or cake knife to spread the almond butter on top of the cake. Then run a knife gently through the mixture to create a marbled effect. Sprinkle the flaked almonds over the top and gentle press down with your fingers or the back of a spoon.
• Bake in a preheated oven for 20-25 minutes. Remove from the oven and allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.