- 4 eggs
- 1 cup granulated sugar
- 1 cup finely shredded coconut
- 1/2 cup milk
- 1/2 cup oil
- 1/2 cup chocolate chip
- 1 tsp vanilla extract or
- 1 pkg vanilla sugar
- 1 tsp full baking powder
- a pinch of salt
- all-purpose flour (approx 2, 2 and 1/2)
Sift together the flour, baking powder and salt. Set aside.
Sprinkle 1 tsp flour on top of chocolate chips and mix that. Set aside. (this helps chocolate chips not go to the bottom of the cake)
Put the egg whites in the bowl of an electric mixer. Using the whisk attachment, whip the egg whites on medium speed until frothy. Increase to high speed and slowly pour in the sugar. Continue whipping until the whites are stiff but still shiny, about 3 minutes.
Reduce to low speed and add milk, oil and mix until well blended then add coconut, vanilla extract. Add the reserved flour mixture. When the flour mixture is almost completely incorporated, remove the bowl from the machine and fold in the chocolate chips. Make sure that the chocolate chips are spread throughout the batter and that the flour is evenly mixed into the egg whites. Do not over mix.
Pour the batter into the prepared pan and cut through it a few times with a dull knife to break up any air pockets.
Bake until a skewer inserted in the middle comes out clean, 40 to 45 minutes. Invert the cake on a rack and let it cool upside down in the pan.
Unmold the cake and slice it with a serrated knife.
Cook’s Note: This cake will keep for several days. Store wrapped in plastic wrap at room temperature.
- 4 yumurta
- 1 su bardağı toz şeker
- yarım su bardağı sıvıyağ
- yarım su bardağı süt
- 1 su bardağı hindistan cevizi
- 2-2,5 su bardağı un
- yarım veya bir su bardağı damla çikolata
- 1 paket kabartma tozu