Preheat oven to 180 degrees celsius (fan-forced). Grease and line a 20cm round springform cake tin with baking paper and set aside.
Place the butter into the Thermomix bowl. Melt for 3 minutes, 80 degrees, Speed 2. Allow to cool slightly.
Add the eggs and vanilla extract and mix for 30 seconds, Speed 6.
Add the almond meal, coconut, salt and caster sugar and mix for 10 seconds, Speed 5. Scrape down the sides of the bowl and repeat for a further 5 seconds.
Pour the mixture into the prepared cake tin.
Sprinkle the flaked almonds over the top and bake for 50 minutes or until cake springs back when pressed. Allow to cool in the pan.
Dust with icing sugar before serving (optional).