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Small Coconut Cake …

5 from 6 votes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 555 kcal

Ingredients
 

  • 50 g White couverture
  • 2 Eggs
  • 100 g Butter
  • 50 g Sugar
  • 1 packet Vanilla sugar
  • 50 g Flour
  • 0,5 Teaspoon (level) Baking powder
  • 200 g Desiccated coconut
  • 1 pinch Salt
  • 25 g Dark couverture chocolate

Instructions
 

  • Coarsely grate the couverture. Line a small baking pan (approx. 31 x 21 cm) with baking paper.
  • Separate eggs. Mix egg yolks with butter, sugar and vanilla sugar until creamy. One after the other, stir in the couverture and desiccated coconut (except for a tablespoon for garnish).
  • Mix the flour with baking powder, sieve over it and stir in as well. Beat egg whites with salt until stiff and fold in.
  • Pour the mixture into the baking pan and smooth it out. Bake in the oven at 175 degrees for about 15 minutes. Take out of the oven and let cool down a bit.
  • Melt the couverture over a hot water bath. Decorate cakes with it. Sprinkle desiccated coconut on top.

Nutrition

Serving: 100gCalories: 555kcalCarbohydrates: 33.3gProtein: 5.8gFat: 44.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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