For the coconut cake, cream butter until fluffy, mix in egg yolks and cane sugar. Mix spelt flour with pudding powder and baking powder and stir into the butter mixture alternately with the milk.
Gently fold in beaten egg whites, coconut flakes. Pour the batter into a floured bundt pan. Bake the coconut cake at 200°C for about 1 hour. Spread with hot jam and decorate with coconut flakes.
Preparation Tip:
You can also cover the coconut cake with chocolate icing and only then decorate it with coconut flakes.
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