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Baking
COCONUT CAKE
A tender and easy-to-make coconut cake that pairs wonderfully with tea.
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Ingredients
-
COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Whip the egg whites separately until stiff peaks form
2
Mix the egg yolks with sour cream and shredded coconut, then gently fold them into the whites. Sift the flour through a sieve and combine with the rest of the ingredients
3
Add the sweetener and baking powder, and mix thoroughly
4
Bake in a small pan (I use a 16 cm one) at 170°C for 25 minutes
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