Coconut Cake

For the coconut cake, first separate the eggs. Beat the egg whites with a pinch of salt until stiff. Beat egg yolks, sugar and grated orange zest until foamy. Add whipped cream and mix again.

Mix in coconut flakes, grated white chocolate, rum, whole wheat spelt flour and baking soda. Fold in the beaten egg whites. Bake in a greased and floured springform pan (diameter 20 cm) at approx. 170 °C. Allow to cool.

For the glaze, melt coconut oil and white chocolate. Mix with coconut flakes and spread on the surface of the cake.

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