- 4 eggs
- 150 g sugar
- 125 g melted butter
- 115 g flour
- 500 ml skimmed milk
- 125 g grated coconut
- 1 tablespoon lemon juice
- 1 pinch salt
Preheat your oven to 160°C to begin preparing this delicate coconut magic cake. Separate the egg whites from the yolks carefully to ensure perfect texture.
Beat the egg whites vigorously with the lemon juice and pinch of salt until stiff peaks form. Set the fluffy mixture aside for later incorporation.
Whisk the egg yolks with the sugar until the mixture becomes pale and creamy. This step helps create the cake’s signature light and airy structure.
Add one tablespoon of water and the melted butter to the yolk mixture. Stir thoroughly, then gradually incorporate the flour to avoid forming unwanted lumps.
Slowly pour in the skimmed milk while continuing to mix. The batter will appear very liquid, which is normal and essential for the magic cake layers.
Gently fold the beaten egg whites into the batter using a spatula. Add the grated coconut, taking care not to deflate the delicate airy mixture.
Pour the finished batter into a buttered baking dish or eight small muffin molds. Bake for about thirty minutes until lightly golden and softly set.
Allow the cake to cool completely, then refrigerate before serving. Dust with powdered sugar or additional grated coconut to enhance flavor and create a beautiful presentation.