sponge cake:
  • 3 egg whites
  • 3 egg yolks
  • 150g of granulated sugar
  • 10g vanilla sugar or a teaspoon of vanilla extract
  • 150ml of milk
  • 125ml of oil
  • two pinches of salt
  • tablespoon of lemon juice
  • 280g of flour (I did half all purpose half cake flour)
  • 6g of baking powder (half of the small baking powder bag)
  • 200g of desiccated coconut
  • optional: half of lemon zest
  • 20g of butter for the pan
  • chocolate cream:
  • 300g of dark baking chocolate OR 400g of white chocolate if you want to use that
  • 200ml milk
  • 100g of butter
  • optional: teaspoon of rum
  1. Separate the egg whites and the egg yolks. I prefer to just crack the egg in the middle over a bowl and slowly let the egg whites drip into the bowl while transferring the yolk from one half of the shell into the other.
  2. The egg white mixture: add a pinch of salt and a tablespoon of lemon juice. Whisk the egg whites with a hand mixer for around 5 minutes until stiff. You can mix them starting with the slowest speed and then gradually reaching the highest speed. Or whisk them manually, either is fine. Leave this bowl aside.
  3. The egg yolk mixture: add 150g of sugar and the vanilla sugar/extract, mix at a high speed while gradually adding 150ml of milk. After you're done with the milk start gradually adding 125ml of oil while still mixing. This should be the biggest bowl.
  4. Bowl with dry ingredients: add 280g of flour, half a baking powder packet (~6g), pinch of salt and half a lemon zest (this part is optional, I didn't do it). Mix it.
  5. Begin slowly adding the dry ingredients into the egg yolk mixture while using a mixer. Once you're done adding continue mixing for a minute more. The mixture will be quite thick!
  6. Now add the egg white mixture all at once and very gently mix/fold it into the main bowl. Once it looks homogenous you may stop. It needs to feel fluffy. This video does a good demonstration of how folding is done.
  7. Butter up the baking pan. Bake for 25 minutes at 170°C with the fan function on. If you don't have the fan function and instead have an unreliable oven like I do you'll need to bake up to 10 minutes longer. I even had to increase the heat :'). Bake until the top becomes golden brown. Leave to cool for 10-15 minutes. After that flip it on a tray and cut it into squares.
  8. Heat up 200ml of milk in a pot. Once it starts boiling turn it off. Add 300g of dark chocolate (or 400g of white chocolate) and 100g of butter. Mix it so it melts completely.
  9. Put the coconut in a separate bowl. Now begin dipping all of the cakes into the chocolate cream first, then into the coconut. If you're doing it with white chocolate, you'll have to dip twice!

Enjoy your cake!!
This is how mine turned out, I'm not that great at making cakes look presentable ;_;
But it's really tasty and that's what's important!!!
If you like coconut I highly recommend this cake. It's very common in my country and has been one of my favourites since childhood.