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
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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!