Ivy Wills, Banora Point, NSW.

Serving size: Serves 6
Cuisine type: German
Cooking time: More than 1 hour
Course: Cakes/baking

INGREDIENTS

4 eggs, separated
1 cup caster sugar
1 cup desiccated coconut
½ cup self-raising flour
125g dark chocolate, grated
Toasted flaked almonds, cocoa powder and coffee beans to decorate
Icing
1 cup thickened cream
2 teaspoons caster sugar
2 teaspoons drinking chocolate
½ teaspoon instant coffee powder

METHOD

1. Grease a 22cm-round springform tin; line base with baking paper.

2. Beat egg-whites in a large bowl with an electric mixer until soft peaks form. Add caster sugar, in three batches, beating for 1 minute between additions. Beat in yolks until just combined. Fold in coconut, sifted flour and chocolate. Pour mixture into prepared tin.

3. Cook in a moderate oven, 180C, for about 1 hour. Cool cake in oven with door ajar. Remove cake from tin.

4. Icing. Combine all ingredients in a medium pan; bring to boil. Remove from heat; cool. Beat icing in a small bowl with an electric mixer until firm peaks form.

5. Spread icing over top of cake; decorate top with almonds. Serve cake dusted with sifted cocoa; decorate with coffee beans.


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