Ingredients
Scale
- 9 Tbsp. unsalted butter at room temperature, divided
- 3/4 cup toasted almonds
- 2/3 cup granulated sugar, divided
- 1 1/4 cups all-purpose flour
- 1 cup coarsely ground yellow corn meal
- 2 cups shredded coconut, toasted
- pinch of salt
- 3 egg yolks
- confectioner’s sugar, to dust the top
Instructions
- Preheat oven to 350 F.
- With 1 Tbsp. butter, generously butter an 8-inch shallow round cake pan.
- Line the bottom with parchment paper and set aside.
- Put the almonds in a food processor with 2 Tbsp. of granulated sugar. Process to a coarse powder.
- In a medium sized bowl, mix the flour, corn meal, the remaining granulated sugar, ground almonds, toasted coconut, and salt.
- Add the egg yolks and work with your hands until the mixture is crumbly.
- Add the 8 Tbsp. of butter to mixture to incorporate thoroughly, until the dough sticks together in a crumbly mass.
- Spread the mixture evenly in the pan, pressing it down with your hands.
- Bake for 40 – 45 minutes, or until the cake is golden brown and a skewer inserted in the center comes out dry.
- Turn cake onto a wire rack and peel off the parchment paper. Let cool.
- Before serving, sprinkle the cake with sifted confectioner’s sugar.