Stir in 5 egg yolks, 50 ml of water, 120 grams of flour, 30 grams of cocoa powder and 5 grams of baking powder.
Pour into a 21*21 cm baking dish and bake in a preheated oven at 180°C (356°F) for 35-40 minutes. Let cool, level the top layer and cut into 2 equal parts.
Coconut Biscuit Layer:
Mix 2 eggs with 80g sugar until the sugar dissolves. Stir in 180-200g grated coconut and spread into a thin layer of 22*22cm. Bake at 200°C (392°F) for 20 minutes. Let cool and adjust the edges to the size of the sponge cake.
Cream:
Mix 300g cream cheese with 70g icing sugar, 300g full cream, 100g melted white chocolate, 50g grated coconut and 80g toasted almonds.
Assembly:
Soak the first layer of sponge cake with a mixture of 100ml whipped cream or milk and 1 teaspoon sugar. Spread half of the cream on the sponge cake, add the layer of coconut biscuits
I started snacking on this and couldn’t stop. Unreal that it’s also low-carb
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