Coconut Sheet Cake

Ingredients

• 100 g shredded coconut
• 200 g softened butter
• 200 g cane sugar
• 2 tsp vanilla sugar
• 1 pinch salt
• 3 eggs
• 1 orange (unprocessed)
• 100 g chopped walnuts
• 200 g Flour
• 1 tbsp cocoa powder
• 0.5 tsp Baking powder
• 2 egg whites
• 50 g cane sugar
• 200 g shredded coconut
• 2 tbsp brown sugar

Instructions

1. 1.

   Preheat the oven to 180°C (160°C fan; gas: level 2–3). Line a sheet pan with parchment paper. Lightly toast the shredded coconut for the base in a dry skillet over low heat until fragrant but barely browned, then let it cool.

2. 2.

   Beat the butter in a bowl until creamy. Add cane sugar, vanilla sugar, and salt, mixing well. Fold in the eggs one at a time, then stir in the orange zest.

3. 3.

   Combine walnuts with flour, cocoa powder, and baking powder; gradually fold in the shredded coconut. Spread the batter evenly onto the prepared pan.

4. 4.

   Whisk the egg whites until stiff peaks form. Gradually add sugar while continuing to whisk until the mixture is glossy and firm. Fold in shredded coconut, then spread over the cake base and sprinkle with brown sugar.

5. 5.

   Bake the coconut sheet cake for 40–45 minutes until golden brown. Perform a toothpick test. Let it cool, cut into small rectangles, and serve.