Servings: 8
INGREDIENTS
Base:
- 4 large eggs, separated
- 1 tablespoon sugar / monk fruit sweetener
- 1 tablespoon oil
- 5 tablespoons/50 grams instant caramel pudding / sugar free caramel pudding
Coconut layer:
- ¾ cup/100 grams white chocolate / sugar free white chocolate
- 1 cup/240 milliliters heavy whipping cream / plant based heavy whipping cream
- 1 drop natural green food coloring (optional)
- 2 cups coconut flakes
Vanilla layer:
- 3 tablespoons/30 grams instant vanilla pudding / sugar free vanilla pudding
Toppings:
- 1 cup roasted unsalted pistachios, chopped
- ½ cup coconut flakes
- Cherry syrup / sugar free cherry syrup
INSTRUCTIONS
- Preheat the oven to 350 F (180 C).
- Whip 4 egg whites, then add your sweetener of choice and keep whipping until you get a stable foam.
- In a separate bowl, mix the 4 egg yolks with a tablespoon of oil and add the mixture to the foam. Add the caramel instant pudding and whip until well combined.
- Line up a baking pan with parchment paper. Pour the batter into the baking pan and bake for 30 minutes. Remove from the oven and let it cool off.
- Melt the white chocolate with the whipping cream in the microwave, mix and add a drop of green food coloring and 2 cups of coconut flakes. Mix until well combined. Spread this mixture on top of the cake and freeze it for 30 minutes.
- Prepare the instant vanilla pudding according to the instructions on the package. Spread it evenly on top of the cake and sprinkle the pistachios and coconut flakes. Drizzle some cherry syrup as desired and serve. Store the cake in the fridge.