Chocolate and Coconut Cake

How to prepare chocolate and coconut cake

1. Sift the flour with the baking powder.
2. Cream the butter with sugar until the sugar is dissolved and the butter is creamy.
3. Add the cream and shredded coconut.
4. Then add the egg yolks, one at a time, mixing well after each addition.
5. Incorporate the flour.
6. Fold in the beaten egg whites in 3-4 batches, mixing gently so the foam doesn't deflate. When adding the last batch of egg whites, also add the chocolate chips.
8. Pour the batter into a springform baking pan lined with parchment paper on the bottom and greased with butter on the sides. Level well.
   * my pan is 26cm in diameter, but I prefer the cake to be taller, so ideally use a pan about 22cm in diameter
9. Bake in the oven at 180°C for about 35 minutes. Do the toothpick test to make sure it's done.
10. Prepare the glaze: in a small saucepan, put the chopped Mars bars and the cream. Place over low heat and stir constantly until the chocolate is completely melted. When done, remove from heat and stir a bit more to ensure it's well homogenized and all the white bits from inside the Mars bar are dissolved. Let it cool for another 5 minutes. The glaze should be just warm and have thickened a bit during this time.
11. Meanwhile, the cake has also cooled and is just warm. Remove the springform ring and if the cake isn't evenly risen on top, trim it so you have a flat surface (like with cake layers; save the trimmed "cap" for a nice coffee 😉 ). Pour the glaze over the cake and level.
12. Let it cool completely, then cut into pieces using a knife dipped in hot water each time.

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