Coconut-Milk Cloud Crumb Cake

Istruzioni

1. 1

   Preheat the oven to 175°C (350°F). Line the bottom and sides of a 20 cm (8-inch) square baking pan with parchment paper.

2. 2

   Prepare the coconut crumb topping: combine 40 g of the cake flour, 35 g of the granulated sugar, 20 g of the shredded coconut, and

3. 3

   5 g of the salt in a bowl. Melt 25 g of the butter, pour it over the mixture, and stir with a fork until moist crumbs form. Refrigerate while preparing the batter.

4. 4

   Melt the remaining 45 g butter and let it cool until lukewarm.

5. 5

   In a large bowl, whisk the remaining 120 g cake flour with the baking powder, the remaining

6. 6

   5 g salt, and 80 g of the remaining sugar.

7. 7

   In a separate bowl, whisk the light coconut milk, melted butter, and vanilla extract until combined. Gradually whisk this mixture into the dry ingredients until the batter is smooth. Stir in the remaining 10 g shredded coconut.

8. 8

   Place the egg whites in a clean, grease-free mixing bowl. Beat until foamy, then gradually add the remaining 50 g sugar. Continue beating until glossy medium-stiff peaks form.