Peanut Cake with Coconut and Pecan Filling

Preheat the oven to 180°C (medium)

Grease a 20cm x 30cm baking dish with melted butter. Reserve

In a stand mixer, beat the egg whites until stiff peaks form (approximately 2 minutes)

Add the all-purpose flour and salt, beating continuously until smooth (approximately 2 minutes)

Add the egg yolks and continue beating until creamy (approximately 5 minutes)

Remove from the mixer

Sift the flour and salt over the mixture

With a spatula, gently fold until uniform

Pour into the reserved baking dish

Bake in a preheated oven at 180°C until the edges start to pull away (approximately 20 minutes)

Let cool for 10 minutes

Cover with a clean cloth and dust with all-purpose flour

With a spatula, loosen the sides and bottom of the cake

Turn out onto the cloth

For the filling: In a medium saucepan, combine all ingredients and bring to a boil over high heat, stirring constantly until thickened (approximately 4 minutes)

Let cool

Spread the filling over the cake

With the help of the cloth, roll the cake lengthwise into a log shape

Transfer to a serving dish and let cool

Cover with shredded coconut and serve immediately

221 calories per slice