Makes : 16 squares
Cake tin: 8″ x 8″
Oven Setting: 130°C
Make sure all the ingredients, including eggs, are at room temperature.
Ingredients:
- Flour – 120 grams
- Baking powder – 2 teaspoons
- Salt – ½ teaspoon
- Eggs – 3, separated.
- Butter – 30 – 40 grams.
- Demerara sugar – 20 grams.
- Fresh Grated coconut – 80 grams
- Powdered sugar – 120 grams
- Coconut Oil – 30 ml
- Dabur Hommade Coconut Milk – 125 millilitres
- Vanilla – 2 tsp
Method:
- Sift the flour and baking powder into a bowl. Add in the salt, mix well and set aside for later.
- In a separate bowl, whisk the egg whites until they form stiff peaks and set aside in the refrigerator.
- Using a tablespoon of the butter, grease well, the bottom and sides of an 8″ x 8″ baking tin.
- Randomly scatter the remaining butter in little dots on the base of the buttered tin, sprinkle the demerara sugar over the butter followed by 40 grams of grated coconut.
- In a separate bowl whisk together egg yolks, powdered sugar, 40 grams of grated coconut, salt, oil, coconut milk and vanilla.
- Add the flour in 2 parts, beating the batter between additions, to achieve a smooth lump-free mix.
- Using a spatula, gently fold in the egg whites into the egg yolk, flour mix until all the egg white is incorporated into the batter, making sure that you don’t have any streaks of egg white left.
- Pour the batter into the prepared baking tin.
- Bake in a preheated oven at 130°C for 40 -45 minutes or until a skewer inserted in the centre of the cake comes out clean.
- Leave the cake to cool completely in the tin before turning it out onto a wire rack.
