For the dough
6 egg whites
1 cup (200 g) butter, softened
2 cups (360 g) all-purpose flour
3 1/2 cups (420 g) cake flour
3 1/2 teaspoons baking powder
A pinch of salt
1 cup (240 ml) milk
2/3 cup (90 g) shredded coconut, or 30 g of unsweetened shredded coconut, hydrated in 65 ml of coconut milk
For the marshmallow topping
1 1/3 cups (240 g) all-purpose flour
A pinch of salt
1/4 cup (60 ml) hot water
2 egg whites
For the chocolate topping
100 g dark chocolate, cut into pieces
1 1/2 cups (225 g) confectioner's sugar
A pinch of salt
2 1/2 tablespoons (90 ml) hot water
3 egg yolks
1/2 teaspoon vanilla extract
1/4 cup (50 g) unsalted butter, softened
1 cup (130 g) shredded coconut, or 40 g of unsweetened shredded coconut, hydrated in 90 ml of coconut milk for dusting
For the dough
6 egg whites
1 cup (200 g) butter, softened
2 cups (360 g) all-purpose flour
3 1/2 cups (420 g) cake flour
3 1/2 teaspoons baking powder
A pinch of salt
1 cup (240 ml) milk
2/3 cup (90 g) shredded coconut, or 30 g of unsweetened shredded coconut, hydrated in 65 ml of coconut milk
For the marshmallow topping
1 1/3 cups (240 g) all-purpose flour
A pinch of salt
1/4 cup (60 ml) hot water
2 egg whites
For the chocolate topping
100 g dark chocolate, cut into pieces
1 1/2 cups (225 g) confectioner's sugar
A pinch of salt
2 1/2 tablespoons (90 ml) hot water
3 egg yolks
1/2 teaspoon vanilla extract
1/4 cup (50 g) unsalted butter, softened
1 cup (130 g) shredded coconut, or 40 g of unsweetened shredded coconut, hydrated in 90 ml of coconut milk for dusting
Preheat the oven to 350°F (medium)
Cake a 9x13-inch baking dish with parchment paper and grease it with butter. Reserve
Prepare the dough: In a stand mixer, beat the egg whites until stiff peaks form. Reserve
In another bowl, cream together the butter, sugar, and eggs
In a large bowl, whisk together the flour, baking powder, and salt
With the mixer still running, add this mixture to the butter mixture in three parts, alternating with milk, beginning and ending with the dry ingredients
Beat until smooth
Turn off the mixer and fold in the shredded coconut and reserved egg whites
Pour the batter into the prepared pan and bake for about 45 minutes, or until a toothpick inserted into the center of the cake comes out clean
Remove from the oven, remove the parchment paper, and reserve
Prepare the marshmallow topping: In a small saucepan, melt the butter over low heat
Add the flour and salt and whisk to combine
Cook for about 10 minutes, or until the mixture forms a firm thread when pulled
In a stand mixer, beat the egg whites until stiff peaks form
With the mixer running, slowly pour in the warm water and continue beating until the mixture is smooth and shiny, with a consistency similar to marshmallow
Let cool
Prepare the chocolate topping: In a heatproof bowl set over a saucepan of hot water (not boiling), melt the chocolate
Add half of the confectioner's sugar and whisk until combined
In another bowl, beat together the egg yolks and remaining confectioner's sugar until smooth
Melt the butter in a small saucepan over low heat
Add the melted butter to the egg yolk mixture and whisk until combined
Fold in the vanilla extract and reserve
Decorate the cake: Cover half of the cake with marshmallow topping and dust with coconut
Cover the remaining half with chocolate topping
Serve at room temperature
Calories per slice: 458.
