Coconut flake cake with chocolate cream

Ingredients

For the cake

• 3 eggs
• 100 g sugar
• 100 ml milk
• 100 ml oil
• 100 g sugar
• 200 g flour
• 1 sachet baking powder
• 10 g coconut flakes

For the cream

• 100 ml whipping cream
• 50 g white chocolate
• 2 tablespoons oil
• 100 ml whipping cream
• 100 ml milk
• 1 sachet Creme Ole

For decoration

• 20 g coconut flakes

Preparation

1. Separate the egg yolks from the whites. Beat the yolks with 100 g of sugar, then mix in 100 ml of milk and 100 ml of oil. 2. Beat the egg whites until foamy with the remaining 100 g of sugar. 3. Fold the egg whites into the yolk mixture. Add the flour mixed with the baking powder and 10 g of coconut flakes. 4. Line a baking pan and pour in the batter. Bake at 180°C for 20-25 minutes, until the cake is lightly browned. Leave it to cool for 30 minutes. 5. Whip 100 ml of cream until fluffy. Melt the white chocolate with 2 tablespoons of oil in a double boiler, stirring until runny, about 5 minutes. Add the remaining 100 ml of cream to the melted chocolate. 6. In a bowl, mix 100 ml of milk with the whipped cream, melted chocolate and the sachet of Creme Ole until smooth. 7. Spread the cream over the cooled cake, sprinkle with 20 g of coconut flakes and refrigerate the cake for an hour.