FLOURLESS COCONUT SPICE CAKE

1 1/2 cups almond meal
3/4 cup shredded coconut
3/4 cup caster sugar
1/2 teaspoon baking powder
1/2 teaspoon bicarb soda
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon vanilla essence
pinch salt
4 large eggs, separated
1/4 cup canola oil
2 tablespoons milk

preheat oven to 180 c. (350 f.)  line base and grease sides
of 23 cm. (9 inch) cake tin.

place everything except for the eggs whites into a bowl. 
stir until well combined. put aside.

using an electric mixer, beat the egg whites until soft peaks
form.

fold the egg whites into the batter until well combined.

pour into tin. cook for 40 - 45 minutes or until golden on
top and a skewer comes out clean. (if browning to quickly,
cover with a piece of foil).

cool in tin for 10 minutes then remove to wire rack to cool
completely.

ice.

ICING

2 cups icing sugar
1 tablespoon butter
approx 3 tablespoons milk
1/2 teaspoon vanilla

1/2 teaspoon ground cinnamon to sprinkle
coconut to sprinkle

mix the icing sugar, butter and vanilla together with enough
milk to make a spreadable paste.

spread over cake and sprinkle with cinnamon and coconut.

cut into squares to serve.