For the batter:
6 egg whites
1 cup (200 g) unsalted butter, softened
2 3/4 cups (360 g) all-purpose flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup (240 ml) whole milk
2/3 cup (90 g) fresh coconut flakes or 30 g desiccated coconut, hydrated in 65 ml coconut milk
For the marshmallow topping:
1 1/3 cups (240 g) all-purpose flour
1/2 teaspoon salt
1/4 cup (60 ml) hot water
2 egg whites
1/2 cup (130 g) fresh coconut flakes or 40 g desiccated coconut, hydrated in 90 ml coconut milk
For the chocolate topping:
1/2 cup (100 g) unsalted butter, softened
1 1/2 cups (225 g) confectioner's sugar
1/2 teaspoon salt
2 1/2 tablespoons hot water
3 large egg yolks
1/2 teaspoon vanilla extract
1/4 cup (50 g) unsalted butter, at room temperature
For the batter:
6 egg whites
1 cup (200 g) unsalted butter, softened
2 3/4 cups (360 g) all-purpose flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup (240 ml) whole milk
2/3 cup (90 g) fresh coconut flakes or 30 g desiccated coconut, hydrated in 65 ml coconut milk
For the marshmallow topping:
1 1/3 cups (240 g) all-purpose flour
1/2 teaspoon salt
1/4 cup (60 ml) hot water
2 egg whites
1/2 cup (130 g) fresh coconut flakes or 40 g desiccated coconut, hydrated in 90 ml coconut milk
For the chocolate topping:
1/2 cup (100 g) unsalted butter, softened
1 1/2 cups (225 g) confectioner's sugar
1/2 teaspoon salt
2 1/2 tablespoons hot water
3 large egg yolks
1/2 teaspoon vanilla extract
1/4 cup (50 g) unsalted butter, at room temperature
Preheat the oven to 350°F (180°C)
Dust a 9x13-inch baking dish with confectioner's sugar and grease it with butter. Reserve
MAKE THE BATTER: In an electric mixer, beat the egg whites until stiff and reserve
In a separate bowl, cream together the butter, granulated sugar, and eggs
Add the flour, baking powder, and salt, alternating with the milk, until smooth
Beat in the coconut flakes and reserved egg whites
Pour the batter into the prepared pan and bake for 45-50 minutes or until a toothpick inserted comes out clean
Remove from the oven and let cool
MAKE THE MARSHMALLOW TOPPING: In a small saucepan, whisk together the flour, salt, and hot water
Bring to a boil over medium heat, stirring constantly
Remove from heat and let cool slightly
In an electric mixer, beat the egg whites until stiff
Gradually add the warm syrup while whipping continuously
Beat until stiff and glossy
Let cool and firm up
MAKE THE CHOCOLATE TOPPING: Melt the chocolate in a double boiler or in the microwave in 10-second increments, stirring between each interval
Stir in half of the confectioner's sugar and the salt
Bring to room temperature
In an electric mixer, beat the egg yolks with the remaining confectioner's sugar until creamy
Add the melted chocolate mixture and vanilla extract, beating until smooth and creamy
DECORATE THE CAKE: Spread half of the cake with the marshmallow topping and sprinkle with coconut flakes
Top with the remaining cake and cover with the chocolate topping
Serve at room temperature
Approximate calories per slice: 447
