Fluffy Easter Cake

Preheat oven to 392ºF (200ºC).

Take two bowls (a large one and a small one). Crack the eggs and separate the egg yolks from the egg whites. Put the egg whites in the small bowl and put it into the fridge. Thoroughly mix the egg yolks with 2 tablespoons of the sugar in the large bowl. Add the butter and vanilla sugar. Mix it all well until smooth. Add the flour and baking powder and mix to combine the batter.

Remove the egg whites from the fridge and mix them with the rest of sugar. Use a mixer and beat until stiff. Slowly add the egg white mixture into the batter and stir to combine.

Pour the batter into a greased cake pan (6 x 2″) and send it to the preheated oven to bake for 15 minutes. After 15 minutes, remove the cake from the oven. Let it cool for 20 minutes.

Meanwhile, make the glaze. Heat the cream in a small pot over medium-low heat (don’t let it boil but it should be nice and hot). Crumble and stir the chocolate bar into the hot cream and keep over low heat until completely melted. Remove the glaze from the heat and let it cool for 5 minutes to thicken.

Evenly spread the glaze over the top of the cooled cake. Sprinkle the top with coconut flakes. Happy Easter!