- 4 eggs
- 10g melted butter
- 100ml milk (lactose-free or regular)
- vanilla extract or rum (as per taste)
- 100g granulated sugar
- 150g Farabella flour for cakes (I bought it at Glutenbio)
- 1 packet of baking powder
- 200ml milk
- 200g baking chocolate
- 50g butter
- 300g desiccated coconut
Preheat the oven to 180°C. Grease and flour your pan. First, beat the egg whites to stiff peaks. Then mix the egg yolks and sugar until pale and thick. Add milk, butter and vanilla extract into the mixture. Sift the flour and baking powder over the mixture and mix until well combined. At the end, add a couple of tablespoons of egg whites to thin out the mixture. Then slowly add the rest of the egg whites into the mixture and gently combine the ingredients so the mixture stays airy. Pour the batter into the prepared pan and bake in the preheated for 15 – 20 minutes (depending on your oven). Cool the cake and cut it into even, bit-sized cubes.
To make the chocolate coating, melt the chocolate in a double boiler, add butter and milk and mix until well combined.
Using a fork (or a skewer), dip the cake cubes into the chocolate mix and roll them around with the tines of the fork to completely coat. Drain any excess mixture off the cakes then drop them in the coconut and roll them around lightly to coat evenly with coconut. Set the cake cubes on the cooling rack to drain.