A quick and simple gluten-free cake made with butter, eggs, almond meal, desiccated coconut, and sugar, topped with raspberries. Perfect for those who enjoy a soft, moist dessert. The prep time is just 5 minutes, making it easy to whip up any time!
1: Mix the butter, eggs, sugar, and vanilla in a bowl.
2: Add the almond meal, coconut, and salt to the mixture.
3: Pour the batter into a 20cm lined cake tin and place raspberries on top.
4: Bake at 180 degrees for 50 minutes.
