Orange Cake with Toasted Coconut and Grated Dark Chocolate

Ingredients:

  • 5 separated eggs
  • 1 1/4 cups sugar (225 grams)
  • 1 1/2 cups freshly squeezed orange juice (360 grams)
  • 1/2 cup oil (100 grams)
  • 2 tablespoons vanilla pudding powder (20 grams)
  • 2 cups self-raising flour (260 grams)
  • 1 1/2 cups grated coconut
  • 100 grams finely grated dark chocolate

Instructions:

  1. Prepare Chocolate and Coconut:
    • Grate the dark chocolate until you have fine crumbs.
    • Toast the grated coconut in a hot pan, stirring constantly until it turns golden brown and caramelized. Set aside.
  2. Making the Cake Batter:
    • In a mixer with a whisk attachment, whip the egg whites. Gradually add sugar and continue whipping for 7-10 minutes until the mixture forms a glossy, stable meringue.
    • In a separate bowl, gently mix the egg yolks and oil with a hand whisk.
    • Add orange juice, self-raising flour, and vanilla pudding powder to the yolk mixture and mix well.
    • Fold in the toasted coconut and grated dark chocolate until evenly distributed.
  3. Baking:
    • Pour the batter into an ungreased 24 cm diameter angel food cake pan.
    • Bake in a preheated oven at 170°C (338°F) on convection mode for 40-45 minutes, or until a skewer inserted comes out with moist crumbs.
    • Immediately after taking the cake out of the oven, carefully invert it onto the cooling legs of the angel food cake pan. Let it cool at room temperature while inverted.
  4. Serving:
    • Once cooled, run a spatula around the edges of the pan to loosen the cake.
    • Carefully flip the cake onto a serving plate.
    • Dust with powdered sugar before serving.

Enjoy this delightful orange cake, a perfect blend of citrus, coconut, and chocolate flavors!

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