Coconut cloud cake: moist and tender!

published on 7 January, 2019 at 10:42
 
Ingredients:
4 egg yolks;
20 g (0.7 oz) sugar;
¼ cup vegetable oil;
¼ cup coconut cream;
¼ cup coconut water;
90 g (3 oz) flour;
1 tsp baking powder;
4 egg whites;
50 g (1.7 oz) sugar;
½ coconut, sliced.
Instructions
Preheat oven to 150C/300F. Cover squire baking pan with parchment paper.
Whisk together egg yolks with sugar (20 g) vegetable oil, add coconut water and cream. When smooth, add baking powder and flour, then whisk again.
Separately beat egg whites until foamy. Start adding sugar in portions, while still working with mixer until egg whites get to stiff peaks.
Fold egg whites into the yolk mixture.
Pour light batter into prepared pan and sprinkle sliced coconut on top.
Bake for 30-35 minutes, let cool down and then slice.
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