- 215g melted semi-salted butter
- 215g of cane sugar
- 5 eggs of 50g (250g in total)
- 300g of flour
- 7g of baking powder
- 85g of grated dried coconut
- 190g of white chocolate in pieces
Add the eggs.
Mix and then pour in the flour and baking powder.
A final stroke of the spatula and the job is done!
Pour into the parchment paper-lined pan.
Bake at 155°C for 1 hour then 30 minutes at 120°C with steam if you have this option. Otherwise, put a baking dish with boiling water in the bottom of the oven for the last 30 minutes. The cake will puff up nicely!
As usual with my cake recipes, let cool to room temperature, then chill overnight with cling film to protect from odors. The next day it will be perfect!