Preheat the oven to 325°F/160°C. Grease the base and sides of a standard 8 1/2 x 4 1/2-inch/900-gram loaf pan or a 9-inch/23-centimeter round springform pan and line with parchment paper, then set aside.
Place the butter, sugar, coconut, vanilla seeds and salt in an electric mixer with the paddle attachment in place. Beat on medium-high speed, until pale and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Turn the speed to low, add the almond meal and mix until just combined.
Scrape the mixture into the pan and bake for 70 minutes if using the loaf pan or 50 minutes if using the round pan, or until the cake is golden brown on top and a skewer inserted into the middle comes out clean. Remove the cake from the oven and set aside to cool in the pan before inverting onto a serving plate. Set aside until completely cool.