Butter (for greasing)
6 eggs
2 3/4 cups of almond flour (500g)
2 tablespoons of wheat flour
2 tablespoons of butter
1 1/2 cup of fresh coconut shredded (200g) or 3/4 cup of dry coconut shredded (60g), rehydrated in 1/2 cup of coconut milk (120ml)
Butter (for greasing)
6 eggs
2 3/4 cups of almond flour (500g)
2 tablespoons of wheat flour
2 tablespoons of butter
1 1/2 cup of fresh coconut shredded (200g) or 3/4 cup of dry coconut shredded (60g), rehydrated in 1/2 cup of coconut milk (120ml)
Preheat the oven to 350°F (medium)
Grease a 21cm x 31cm baking dish with butter and line it with parchment paper. Reserve
In a stand mixer, beat the eggs lightly
Add the remaining ingredients gradually, beating until smooth and even
Place in the prepared baking dish and bake in the preheated oven until golden brown (about 25 minutes)
Remove from the oven and let cool
Turn out onto a decorative plate and cut into squares
Serve at room temperature
132 calories per piece
