Coconut Cake

For the coconut cake, beat egg whites with 150 g sugar until stiff. Pour lukewarm milk over the coconut and let it stand for a while. Mix almonds and flour. Whip the yolks with the remaining sugar until creamy, add the soaked coconut.

Now first mix one third of the snow with the yolk mixture, then carefully fold in the rest. Finally, fold in the almond and flour mixture.

Pour the mixture into a buttered and floured cake pan. Bake at 160°C in a preheated oven for about 50 minutes.

When the coconut cake has cooled, sprinkle with powdered sugar.

Preparation Tip:

The coconut cake can also be coated with chocolate icing.

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