A soft, moist-textured cake with a tropical flair, made by blending grated coconut with melted white chocolate. With its light sweetness and coconut's characteristic aroma, it offers a different tea-time experience.
Whisk the eggs and sugar, then add the oil, milk, and melted white chocolate.
Sift in the flour and baking powder, add most of the coconut, and mix gently.
Pour the batter into the pan, sprinkle the remaining coconut on top, and bake in a preheated oven until a toothpick test comes out clean.
Important: Melt the white chocolate over a double boiler on low heat — white chocolate melted directly on the stove can easily seize and burn. Allergens: contains gluten (flour), egg, milk (milk, white chocolate).
If you add some of the grated coconut to the batter and sprinkle the rest on top right before baking, the cake gains a pronounced texture both inside and on the surface.
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