Mix the 00 flour, coconut, sugar and baking powder together in a bowl. In another bowl, mix the egg yolks with the butter (at room temperature) and gradually stir in the milk. Then add to the dry ingredients and stir well. Beat the egg whites to form stiff peaks, add a pinch of salt and fold them carefully into the mixture, taking care to keep as much air in them as possible. Line a 24cm diameter cake tin with greaseproof paper, and then pour in the mixture, followed by the Amarena syrup. Using a fork, make some grooves in the mixture, to enable the Amarena syrup to mix into the other ingredients, but not in a completely uniform way. Finally, cover the surface with about a dozen Amarenas, which will sink into the mixture during baking. Bake in a pre-heated oven at 180°C for 35 – 40 minutes.
When the cake has been baked, make holes in it using a toothpick and pour a generous amount of Amarena syrup onto the cake, so that it soaks into the cake. Lastly, decorate the surface of the cake with chocolate shavings.
Recipe by KIKA