Coconut cake

INGREDIENTS

Coconut truffles:

• 250 g (1 cup) ricotta cheese;
• 2 egg yolks;
• 35 g (7 tbsp) shredded coconut;
• 30 g (4 tbsp) cornstarch;
• 45 g (3 tbsp) sugar.

Cake batter:

• 4 eggs;
• 90 g (½ cup) sugar;
• 100 g (½ cup+2 tbsp) all-purpose flour;
• 30 g (4 tbsp) cocoa powder;
• 10 g (2 ¼ tsp) baking powder.

METHOD

1. Preheat the oven to 180C/355F. Grease 20 cm springform.
2. For the truffles, mix all ingredients in a medium bowl until smooth. Cover with plastic wrap and freeze for 30 minutes.
3. Use an ice cream scoop to scoop truffle balls onto the bottom of the prepared springform.
4. For the batter, beat 4 eggs with sugar until pale and fluffy. In a separate bowl whisk flour with baking powder and cocoa powder. Mix wet and dry ingredients until smooth batter forms.
5. Pour the batter on top of the coconut truffles to cover them evenly. Bake for 40 minutes.
6. After the cake cools down, you can optionally decorate it with hazelnut paste and shredded coconut.