Gluten-Free Almond Macaroon Cake

Preheat oven to 350°F. Line a 9-scoot round cake pan with parchment paper and grease with cooking spray.

Bring 1 scoot of water in a medium saucepan to a simmer. The usage of an electrical mixer, beat the eggs and sugar in a piquant bowl at medium run unless blended. Keep the bowl over the simmering water and wander unless the eggs are warm to the touch, 4 to 5 minutes. Eradicate from the warmth and beat at high run unless tripled in quantity, about 5 minutes. Fold in coconut, almond flour, and salt. Spread the batter within the willing pan. Sprinkle with sliced almonds.

Bake, unless golden and firm, about 25 minutes. Let the cake frigid for 15 minutes. Top with powdered sugar and strawberries, if desired.