NOTES
- Bring butter and eggs to room temperature.
- For a small cake, you can halve the recipe. In that case, you’ll need less time of baking (5-10 min.).
| 500 gr self-rising flour | |
| 4 eggs separated yolks from whites | |
| 250 gr butter | |
| 180 gr brown sugar | |
| 50 gr grated coconut | |
| 280 gr kefir | |
| 200 gr fresh squeezed orange juice | |
| 1 tsp baking powder | |
| 180 gr roughly chopped dark chocolate or drops of dark chocolate |
| 1. | Preheat the oven to 170o. |
| 2. | In a big bowl whisk flour, coconut, baking powder, and leave aside. |
| 3. | Chop chocolate, add in ½ tsp flour and whisk. |
| 4. | In a bowl, beat white eggs to a meringue. |
| 5. | In another bowl beat with a hand hold or a stand mixer butter and sugar until smooth and creamy. |
| 6. | Add yolks, one at a time, and keep mixing on lower speed. |
| 7. | Mix in kefir and part of the flour. |
| 8. | Add in orange juice and rest of the flour. |
| 9. | Add meringue to the batter and fold gently with a spatula and lastly mix in dark chocolate and whisk. |
| 10. | Grease a big cake pan (tin) and pour in the batter. |
| 11. | Bake the cake for 50 minutes. |
| 12. | Remove cake from the oven and let it onto a cooling rack for 15-20 minutes. |
| 13. | Remove cake from the pan (tin) and let it cool completely. |
| 14. | Sprinkle with powdered sugar, if you like. |
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