3/4 C unsalted butter (I used salted butter)
1 C sugar (I used coconut sugar Navitas Naturals Organic Coconut Sugar, 16 Oz)
1/2 C milk (Can substitute with coconut milk)
1 1/2 C almond flour (Bob’s Red Mill Almond Meal/Flour, 16 oz)
1/2 C coconut flour (One 16 oz Bob’s Red Mill Organic Coconut Flour)
1/4 tsp salt
2 tsp baking powder
Cream together butter and sugar until smooth. Add in eggs one at a time, and beat until fully blended.
Add milk and vanilla and mix until combined. In a separate bowl, combine flours, salt and baking powder.
Beat the dry ingredients into the wet ingredients and beat until creamy.
Spread into a greased 9″ x 13″ cake pan (I use glass). Bake at 350 for 30 minutes.
Serve with fresh fruit and whipped cream. You could also drizzle some melted chocolate on top.
I personally thought this had a light, nutty flavor. Good! I would make it again.