“How can anyone resist this gorgeous, moist, deep-yellow cake with its fluffy white topping, reminiscent of the colours of a summer frangipani flower?”
230g unsalted butter, at room temperature 6 egg yolks 1½ cups (340g) caster sugar 2 cups (300g) self-raising flour 1 cup (250ml) milk
6 egg whites 1 cup (230g) caster sugar 2 cups (180g) desiccated coconut
1 Preheat oven to 160°C (140°C fan-forced). Grease and flour a 22cm spring-form cake tin. Line with baking paper. 2 In an electric mixer, beat the butter, egg yolks and sugar until thick and creamy. Gently fold in the flour and milk. Pour the batter into the prepared tin. 3 TOPPING In a separate bowl, whisk the egg whites until soft peaks form, then, with the motor running, add the sugar slowly, continuing to beat until the sugar is dissolved and stiff peaks form. With a metal spoon or spatula, gently fold in the coconut. Spread the topping over the batter. 4 Bake for about 1 hour 45 minutes or until a skewer inserted in the middle comes out clean.