Preheat an oven to 350 F. Prepare an 8” springform pan by greasing the sides and bottom with softened butter.
To make the cake, begin by melting the butter in a microwave-safe bowl in 30-second increments in the microwave.
Add in the sugar and whisk the mixture.
Next, add in the remaining ingredients except for the sliced almonds. Whisk until well combined.
Pour the batter into the prepared pan. Sprinkle the sliced almonds evenly on top. Bake for 45-47 minutes or until the center of the cake is puffed and a toothpick inserted into the center comes out clean.
While the cake is baking, remove the coconut cream from the can to a mixing bowl and whisk the liquid and solid coconut parts. Refrigerate it until firm.
Remove the cake from the oven. Allow the cake to cool for 10-12 minutes before removing it from the springform pan. Slice the cake into eight pieces and serve with a dollop of chilled coconut cream.
Tips
Be sure to use unroasted sliced almonds, so the nuts do not get overly browned in the oven.
Feel free to serve this cake with fresh berries like sliced strawberries.
