Coconut cake with Ísey Skyr and strawberry filling
4 egg whites
1 cup sugar
2 cups grated coconut
100 g chopped dark chocolate or flakes
1/4 tsp baking powder
2 tubs Ísey skyr with strawberries
250 ml single cream
1 can of strawberries
The cake can be decorated at will, e.g. with fresh strawberries, crushed Maltesers or Daim chips. Caramel sauce on top, melting together a bit of Daim and cream in a small saucepan and pouring over the top at the very end.
Start by heating the oven to 150°C. Whip the egg whites until stiff and then slowly add the sugar. The grated coconut, baking powder and the finely chopped chocolate are then folded in. Next grease two baking tins (baking paper can also be used) and divide the cake mix evenly between them. Bake for 30 minutes and then leave to cool. Beat the cream and fold in two tubs of Ísey skyr with strawberries together with one tin of strawberries (remember to drain them). This mixture is spread between the two layers and then the cake is decorated.
We hope you enjoy our recipe.