Coconut Cake with Samantha Bann

I have never been a pastry chef, but there are a few recipes that I have under my sleeve that I truly enjoy to make. I love coconut in particular, both its taste and its creamy texture. Coconut provides an extreme nourishing quality to your diet. In some parts of the world it is considered a diet staple, as it is rich in fiber, nutrients, and minerals.  When I lived in Mexico, I would drink the liquid to ward off bugs that would bite me.

It also aids in killing viruses and bacteria, certain tapeworms, and other diseases. It is used as a booster for athletes, providing quick energy. It helps with weight loss and actually aids in keeping your weight off, and it also helps with wrinkles and age spots on your face and skin.

But I am indulging today and giving you one of my most sought-out desserts. It is so easy to make and your guests will love it. Enjoy it after a marvelous meal and paired with either coffee or an after-dinner drink.

Coconut Cake

Ingredients:

6 eggs

1 c sugar

1 c coconut (I just use the packaged kind)

1 c semi sweet chocolate chips

Method:

1. Preheat oven to 350 degrees.
2. Lightly grease a 9x13 inch baking pan.
3. Separate your eggs.
4. Whip the whites until they are soft peaks.
5. Add the sugar, then the yolks, then the coconut and then the chocolate.
6. Mix.
7. Bake for 40 minutes.

So easy and so delicious!

Until next time…Samantha Bann

www.vegasvalleycatering.com