4 eggs
1 cup (1/2 stick) unsalted butter, softened
1 and 1/2 cups all-purpose flour
1 cup milk
200g shredded coconut
200g Ovomaltine
2 teaspoons active dry yeast
4 eggs
1 cup (1/2 stick) unsalted butter, softened
1 and 1/2 cups all-purpose flour
1 cup milk
200g shredded coconut
200g Ovomaltine
2 teaspoons active dry yeast
Beat the egg yolks with the butter until well combined
Add the sugar and beat until a smooth, fluffy cream forms
Alternate adding the flour and milk, beating well after each addition
Add the shredded coconut and mix slowly
Beat the egg whites in a separate bowl until stiff peaks form, then add the yeast and mix gently
Fold the egg whites into the batter and mix until just combined
Fold in the Ovomaltine and mix until smooth
Pour the batter into a greased and floured cake pan
Bake at medium heat for 30-40 minutes, or until a toothpick inserted comes out clean
