Somehow rich but light and pristinely white
- 6 egg whites (whipped to stiff peaks)
- 1/2 cup melted coconut oil
- 1/2 cup white sugar
- 1 cup SR flour
- 1 cup coconut (I use dessicated)
- 1/2 cup milk
- 1 tsp white vinegar
Combine milk and vinegar in bowl and let sit for 10 min. Add everything else except egg white and mix well. Fold in the egg whites gradually. Stick in a cake tin and bake at 180 deg cel until a skewer comes out clean. Once cooled I split mine and filled with my lemon curd (recipe separatly posted).
The Ramblings:
Don’t get me wrong I am a big fan of the good old butter cake but sometimes you need a white, not yellow cake… Taaadaaa!!! Whether it be for making a rainbow cake to keep the colours fresh, a special occasion or just for coconut lovers, it’s always an idea to have a scrumptious white cake in your repertoire.
I haven’t tried it before but I reckon that it would be heavenly if you made half of the top of the pineapple custard slice and fill it with that!