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Preheat oven to 180 °C (350°F) and grease a 9-inch springform cake tin.
In a bowl combine almond flour, baking powder, salt and shredded coconut. Mix until well combined and set aside.
In a large bowl combine melted unsalted butter, white sugar, eggs and vanilla. Whisk until well combined.
Add dry ingredients into wet ingredients, and whisk until well combined.
Pour the batter into the prepared cake tin and scatter sliced almonds over the top.
Bake for 30 minutes, or until a toothpick comes out clean or with a few moist crumbs on it.
Allow the cake to cool in the cake tin for 20 minutes, before removing the sides and bottom of the tin.
Carefully place the cake onto a serving plate or cake stand. Dust with powdered sugar and serve.