Protein Coconut Cake

Name: Protein Coconut Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: For a tube pan or a 22 cm round pan
Cuisine: International
Ingredients: 250–260 g egg whites (from about 5–6 eggs); 60 g whole cane sugar; 125 g semi-whole spelt flour or semi-whole wheat flour; 12 g baking powder; 35 g shredded coconut + a little extra for sprinkling; 100 g milk or dark chocolate

Fluffy cake topped with melted chocolate and white shredded coconut for Protein Coconut Cake

How do you make a protein coconut and egg white cake?

Beat the egg whites with sugar until stiff peaks form and fold in the shredded coconut with gentle movements. Add sifted flour and baking powder, mixing carefully so the volume does not deflate. Pour the batter into a greased pan and bake at 180°C for 30–40 minutes. Once cold, decorate with melted chocolate.

Times

Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Rest time: 40 min

Nutrition

Calories: 182 kcal
Protein: 5.2 g
Fat: 6.6 g
Carbohydrates: 25.8 g

Cuisine: International
Diet: Vegetarian

I love this recipe because it allows us to use up the egg whites left over from other preparations. It is incredibly easy to make, requires few ingredients, and is wonderfully indulgent. The most important thing is to let the cake cool completely before enjoying it.

Servings: For a tube pan or a 22 cm round pan

Ingredients

250–260 g egg whites (from about 5–6 eggs)
60 g whole cane sugar
125 g semi-whole spelt flour or semi-whole wheat flour
12 g baking powder
35 g shredded coconut + a little extra for sprinkling
100 g milk or dark chocolate

Instructions

Start by placing the egg whites in a bowl together with the sugar.
Beat until stiff peaks form.
Gently fold in the coconut with a spatula.
Sift in the flour and baking powder.
Stir gently from bottom to top with the spatula, using circular movements.
Preheat the oven to 180°C (350°F). Continue until you get a smooth mixture.
Grease a tube pan or round pan of no more than 22 cm and pour in the mixture.
Bake for 30–40 minutes, perform the toothpick test to check for doneness, and remove from the oven. After 10 minutes, unmold and let cool completely.
When it is cold, place the chocolate bar in a small pot and melt it in a double boiler; you can also do this in the microwave.
Once completely melted, pour it over the cake to decorate, sprinkle with a little coconut, and enjoy this exquisite cake.

Enjoy your meal!

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