White chocolate cake with coconut

Ingredients for White chocolate cake with coconut

Instructions for White chocolate cake with coconut

To prepare the White chocolate cake with coconut recipe, please follow these instructions:

The chocolate is melted with cream and butter and cools until it is hand warm.
The egg whites are whipped stiff.
In a larger bowl, egg yolks and whole eggs are whipped with sugar. Chocolate, flour, coconut flour and baking soda are stirred and finally whipped whipped in the dough.
Pour into a greased spring form (about 22 cm) and baking at 185 degrees for approx. 40 min. In the middle of the oven (general oven). Try with a stick, if it is enough. You must check the color after approx. 30 min. And possibly Put a plate over the cake if it takes too much color.
The cake must completely cool before it is trimmed and cut.
The cake is a snack between a sugarcake cake and a French chocolate cake in consistency. It may not be so nice at the top, but can be camouflaged with a drizzle of flour.
Suitable for dessert with pickled fruit and vanilla ice cream, whipped cream or whipped Mathilde cream.