50 minutes
A light and airy cake with the sweetness and texture of coconut macaroons.
Egg Whites, at room temperature
cups
0 oz
Desiccated Coconut
0 oz
teaspoons
1. Beat Egg Whites
Using either a mixer or a whisk, beat the egg whites gently until they form soft peaks. This step is crucial for giving the cake a light and airy texture.
2. Add Sugar and Vanilla
Gradually add the granulated sugar to the beaten egg whites, and continue to beat until the mixture is glossy. Then, stir in the vanilla extract.
3. Fold in Coconut
Gently fold the desiccated coconut into the egg white mixture, being careful not to deflate the whites.
4. Bake the Cake
Pour the batter into a prepared cake pan and bake in a preheated oven at 160°C (320°F) for about 30 minutes, or until the cake is golden and set.
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