Egg White Coconut Cake

For the egg white coconut cake cream butter and powdered sugar, vanilla sugar, rum. Stir in the melted chocolate slightly cooled and the whole egg and mix vigorously.

Beat the egg whites until stiff. Finely grind the coconut and almonds with a coffee grinder and stir them into the butter mixture with the flour, baking powder and egg whites.

Pour into a greased and floured loaf pan and bake at 175 °C top/bottom heat for 45-50 minutes. After cooling, pour over the chocolate glaze and sprinkle with coconut.

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