Cashew and Coconut Cake

Ingredients

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• 4 eggs, separated
• 1 cup flour
• 1 cup caster sugar
• 1 tsp vanilla essence
• 3 tsp baking powder
• ½ cup oil
• ½ cup warm water
• 80 g cashew-and-coconut chocolate, grated
• Optional topping:
• 80 g cashew-and-coconut chocolate
• 60 ml fresh cream

Method

1. Preheat the oven to 180°C. Grease a 20 cm round cake tin.
2. Beat the egg whites until they hold soft peaks, then set aside.
3. Beat the egg yolks and caster sugar until combined. Mix in the vanilla essence, oil and warm water.
4. Sift in the flour and baking powder, and mix until smooth.
5. Stir in the grated chocolate.
6. Gently fold in the beaten egg whites.
7. Pour the batter into the prepared tin and bake for approximately 45 minutes, or until a skewer inserted in the centre comes out clean.
8. Allow the cake to cool before removing it from the tin.
9. For the optional topping, melt the chocolate gently and mix in the fresh cream, then spread it over the cooled cake.