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Baunti Coconut Cake
I got this recipe from my mother-in-law, Friveh Gabai, and this cake is the favorite of everyone in my household.
I added the word baunti to the name because its taste reminds me of the snack bar.
Caution, this cake disappears fast.
I added the word baunti to the name because its taste reminds me of the snack bar.
Caution, this cake disappears fast.
Ingredients
- 5 egg yolks
- 5 tablespoons oil
- 5 tablespoons sweet red wine
- 5 tablespoons sugar
- 5 tablespoons flour
- 1/2 packet baking powder
- 150 grams bittersweet chocolate
- 150 grams shredded coconut
- 5 egg whites
- 1 cup sugar
Preparation
Cake base:Mix together the egg yolks, oil, wine, sugar (5 tablespoons), flour and baking powder until smooth.
Pour into a medium pan and bake for about 10 minutes at 180 degrees.
Chocolate layer:
Grate the bittersweet chocolate and sprinkle it over the hot cake.
Coconut layer:
Whip the egg whites together with the sugar and add the shredded coconut.
Spread the coconut layer over the chocolate layer.
Bake in the hot oven for another 10 minutes, until the coconut is golden.
Bon appétit
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