Raffaello cake

Ingredients for 1 servings:

• 150 g white chocolate
• 150 g butter (half-fat possible)
• 3 eggs, separated, salt
• 150 g sugar
• 150 g flour
• 150 g desiccated coconut
• ½ pack of baking powder
• 150 ml coconut milk
• 50 g chocolate, white
• 2 tsp coconut oil
• Desiccated coconut

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Moist white chocolate cake with coconut

Grease a Bundt cake pan or loaf pan well and chill. Melt the white chocolate in a double boiler and stir in the butter. Cool. Meanwhile, beat the egg whites with a little salt until stiff peaks form, then add 50g of sugar and beat again until stiff peaks form. Chill. Meanwhile, preheat the oven to 180°C (top/bottom heat). Beat the egg yolks with the remaining sugar until frothy, then stir in the chocolate mixture. Mix the flour with the desiccated coconut and baking powder and stir in together with the coconut milk. Finally, fold in the beaten egg whites. Pour the batter into the prepared pan and bake at 180°C (350°F) for about 45-50 minutes. Then melt the remaining white chocolate and thin it with the coconut oil. Carefully brush a very thin layer onto the cake and press the desiccated coconut onto the cake.