I’m not sure if the interest in this cake was triggered by the frenzy over French Macarons (these have got to be the best I’ve tasted, thanks Farzanah!) or my eagerness to use my newly purchased bundt pan. Regardless this cake is a winner, I love the way the colours contrast each other. Also the richness of the chocolate cake is perfectly balanced by the sweet meringue.
For the Cake:
Adapted from The New Food with Flair
125g butter softened
1/2 cup sugar
3 egg yolks
1/2 teaspoon vanilla extract
1 cup flour
1 & 1/2 teaspoon baking powder
2 tablespoons cocoa
3/4 cup milk at room temperature
Preheat oven to 180 degree Celsius. Grease a 20-22cm bundt pan. Cream together the butter and sugar until light and fluffy. Separate the eggs (set aside the whites for the filling) add one yolk at a time until well incorporated. Sift together the dry ingredients and gradually add. Lastly add the vanilla extract and milk and mix until well incorporated.
For the filling:
3 egg whites
3/4 cup desiccated coconut
1/2 cup icing sugar
Wipe your bowel with a kitchen paper dabbed with lemon juice or vinegar to wipe away any grease. With the whisk attachment of your mixer beat the egg whites until stiff. Add the icing sugar and coconut and combine.
Pour half of the mixture into the pan (I sometimes weigh the batter in my good old scale for ultimate accuracy, however most of the time I’m way to eager to get on with the cake, in which case I just estimate) Run a tablespoon gently around the batter to create a ridge up the sides of the pan, to avoid the filling leaking out. Pour the coconut filling into the centre and lastly top up with the remaining batter. Bake for 40 minutes or until done. To test, poke a skewer in, if it comes out clean your cake is done! Allow to cool and decorated with Chocolate Ganache or sift icing sugar!