Preparing the oven and baking tray:
Preheat the oven to 180°C.
Grease and flour a 22-24 cm diameter baking tin or line it with baking paper.
Preparing the cake:
In a large bowl, beat the eggs with the sugar and a pinch of salt until light and fluffy. This will take 5-7 minutes using an electric mixer.
If using, add the vanilla extract and mix gently.
Dry ingredients:
Sift the 00 flour, potato starch and baking powder into a second bowl.
Gradually add the dry ingredients to the egg-sugar mixture, mixing gently with a spatula or wooden spoon, moving from the bottom up so as not to break the mixture.
Adding the coconut:
Add the coconut flour to the mixture and mix gently until well combined.
Cooking:
Pour the resulting mixture into the prepared cake tin and level the surface with a spatula.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Decorations:
Once the coconut cake has cooled completely, you can sprinkle it with powdered sugar before serving.
Suggestions:
Variations: You can add chocolate chips to the cake for an even tastier variation, or use coconut milk instead of water to intensify the coconut flavor.
Storage: The coconut cake stores well at room temperature for 2-3 days, covered with plastic wrap or in an airtight container.
Serving: This dessert is delicious on its own, but can also be filled with cream, chocolate spread, or jam for an extra touch.
Enjoy, with soft coconut cake!
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