A soft, moist cake with a tropical note, made by folding shredded coconut into melted white chocolate. Its gentle sweetness and characteristic coconut flavor make it a distinctive treat for afternoon tea.
Beat the eggs and sugar, then mix in the cooking oil, milk, and melted white chocolate.
Sift in the all-purpose flour and baking powder. Add most of the shredded coconut and fold gently to combine.
Pour the batter into the pan, sprinkle the remaining coconut on top, and bake in a preheated oven until a toothpick inserted in the center comes out clean.
Melt the white chocolate over low heat in a double boiler. White chocolate can seize and burn easily if melted directly on the stove. Allergens: contains wheat (gluten), eggs, and milk (including the milk in the white chocolate).
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