Piña Colada Cake

Ingredients for 1 servings:

• 100 g flour
• 40 g cornstarch (cornflour)
• 25 g desiccated coconut
• 125 g butter
• 60 g powdered sugar
• ½ tbsp cocoa powder
• 2 egg yolks
• 2 egg whites
• ½ pack of baking powder
• 100 ml liqueur (coconut liqueur)
• 30 g walnuts, chopped
• Cake icing, chocolate or powdered sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

with walnuts

Beat the egg whites very stiff. Cream the soft butter with the egg yolks and sugar until creamy, then stir in the flour mixed with the baking powder, cornstarch, nuts and coconut flakes with the liqueur (reserve 3 tablespoons of the liqueur and stir until smooth with the cocoa powder). Finally, fold in the stiff beaten egg whites. Divide the batter in half and stir the cocoa powder into one half. Drop the batter, spoonful by spoonful, diagonally into a prepared dish sprinkled with coconut flakes (wreath dish, bundt cake, etc.) and bake at 160°C (convection oven) for approx. 30 minutes. Once cooled, cover with chocolate glaze or sprinkle with icing sugar. This is a smaller batch of batter and the cake will be approx. 5 cm high; double the batch for a *large* cake, but then it will bake longer.