Coconut Nut Cake

For the coconut cake, first preheat the oven to 180 °C top and bottom heat. Brush the loaf pan with margarine and sprinkle with grated nuts.

Separate eggs and beat egg whites with half of the sugar until creamy. Cream coconut oil with remaining sugar and egg yolks, mix dry ingredients and add with coconut milk. Gently fold in the beaten egg whites.

Pour the mixture into the loaf pan and bake for about 45 minutes. Turn out the coconut cake from the mold and coat with the punch glaze after it has cooled.

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