Ingredients
Cake
- 9 eggs, separated
- 379 grams caster sugar
- 220 grams Shredded coconut
- 90 grams oil
- 100 grams potato flour
- 65 grams Sweet red wine
- 50 grams cocoa
Accessories you need
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Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Put butterfly into bowl. Beat egg whites on Speed 4 until frothy (about 3-4 minutes), then gradually add 285g of sugar. Beat until stiff peaks form.
Divide the beaten egg whites into 2 equal parts. Fold the coconut into 1 part and set aside.
Beat the egg yolks with remaining sugar on Speed 5 until light and thick (for around 30 seconds - 1 minute). Stir in oil, potato flour, wine and cocoa on Speed 4 for 20 seconds. Fold carefully into the plain egg whites.
Pour 1/2 cocoa mix into greased & floured or lined 42cm rectangle pan. Pour white coconut mix on top, spreading all over. Then spread the rest of cocoa batter on top.
Bake in a preheated oven on 180 degrees Celcius for 50 minutes. Let cool and frost with icing or chocolate ganache (170g chocolate and 50g butter/ coconut oil or margarine).
Cake
Tip
This is definitely a large cake but cake easily be reduced.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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