T his gooey coconut-salted almond crust is so delicious and also gluten-free.
The crust is made with whipped meringue, unsweetened coconut, and raw salted almonds with the skin on, the skin gives extra flavor and an easygoing bitterness that I like in this crust, and the salted almonds balance the sweetness of the meringue very well.
This crust is chewy and gooey especially when you top the cake with ice cream, and freeze it, it has such a gooey and great texture when eaten cold.
The salted almonds and unsweetened coconut combined with whipped meringue is just such a perfect match, you can replace the salted almonds with salted pistachios or any other nuts you prefer. If you can't eat almonds, just replace the salted almonds with unsweetened coconut instead, but add a pinch of salt in the meringue when you whip it up.
This crust is perfect for ice cream cakes as it freezes so well, check back later tonight to see how I turned this crust into a delicious ice cream layer cake.
I hope you love this crust as much as I do.
Before you start