COCONUT CAKE

SERVINGS: 8
Cooking time: 70 minutes + 2 hours for cooling
Ingredients for the base:

• 6 egg whites
• ⅓ cup liquid stevia
• ¾ cup coconut shavings

Ingredients for the cream:

• ⅓ cup + 1 tbsp coconut cream
• 4 tbsp liquid stevia
• 3 egg yolks
• 100 g butter
• 100 g dark chocolate

Ingredients for the topping:

• 2 tbsp coconut shavings

Cooking process:

1.Preheat the oven to 150°C (300°F).
2.In a bowl, beat egg whites with stevia to dense peaks. Add coconut shav-
ings, mix. Divide the dough into two parts. Grease the form with removable
sides. Lay out half the dough and bake 30 minutes until tender. Similarly,
bake the second part of the dough. Cool them.
3.Prepare the cream. Heat the cream in a skillet over a low fire; add stevia and
yolks. Stir until a homogeneous thick mass. Cool it.
4.Beat the butter. Melt chocolate in a water bath or in the microwave. Add but-
ter and chocolate in the cooled cream, mix until uniformity.
5.Evenly distribute half of the cream on the first cake base, cover with the sec-
ond cake. Spread the second layer of cake with cream and sprinkle with co-
conut shavings on top. Before serving, to cool it for 2 hours.

Nutrients per one serving:
Calories: 268 | Fats: 34 g | Carbs: 2 g. | Proteins: 6.5 g