This recipe is a quick fix for all the extra egg whites when you make a Bibinca. Yes instead of getting rid of the egg whites, collect them and use them later on to make this cake. It is quite tasty but not as excellent as a normal dessicated coconut cake.
300gms Egg Whites
250gms Powdered Sugar
250gms Milk Cream
100gms Cashewnut Powder
100gms Desicated coconut
One Egg Yoke
One Fresh Sour lime
A thick mixture is formed, continue beating till everything is mixed well.
Here’s Mama stirring up her magic, which she never fails to do.
Make the egg whites nice and fluffy by beating them for a bit.
Untill they look foamy just like the picture below
Add the Egg white to the mixture and yes the next step is pretty obvious again, keep beating.
Yes, make sure the whole thing is mixed up well so you can move on to the next step.
You could Sieve the flour to add to the mixture.
Once you add the flour, the Chef recommends you fold it using a spatula.
Folding the flour, rather than using the mixer, I do not know why, you can feel free to experiment, that’s whats cooking is all about.
Add a zest of lime, not too much just a bit to give it that tangy flavour, peel tiny bits of the sour lime skin and add it to the dish.
Once your done with that you can add the desiccated coconut to the dish.
The Cashew nuts have to powdered in the blender to add to the cake as well.
Add it to the mixture that seems pretty wholesome now and start mixing again.
Start mixing till everything is blended well, its now time to add the essence.
You need to add some Vanilla and Almond essence.
A cap full of both should do the trick, you can add more as per your taste.
You can then add a little bit of milk, just add the amount you can see in the picture below, not too much.
If you would like the cake to have a bit of colour in it, so when you cut slices you can have a colourful inside seperate some of the mixture in the the bowl as you can see.
Theres a couple of drops of colour in the dish and mix it about till you see the colour of it below.
Make sure you have powdered the tray with some flour or your cake will stick to the tray after baking.
Put your batter into the tray, do not fill it to the brim cause cakes tend to swell up a little bit.
Once the batter is in the tray level it out by shaking the tray nice n slowly in a kind of vibrating manner left and right.
Put it in the oven to bake, to test if the cake is baked properly you need to put in a butter knife into it till you reach the bottom and then pull it out. If nothing is stuck to the cake the insides are cooked.
Tun on the top heat to give the cake a nice brown texture on the top if you like, be careful not to burn it.
Your desiccated coconut cake is ready to eat!