Coconut Sheet Cake with a Crunchy Cream Crust
·Whisk the egg foam
Preheat the oven to 180 °C. Put the eggs and granulated sugar into the bowl of a stand mixer. Using the whisk attachment on high speed, beat until you get a fluffy, pale yellow foam.
Add the milk, margarine and flour
Add the milk, the melted and slightly cooled margarine, and the plain flour. Mix well.
Spread the batter on the tray
Stir the baking powder into the coconut flour, then mix it into the batter. You'll get a fairly thick batter — pour it onto a baking tray lined with parchment paper and smooth the surface with a spatula or a table knife.
Topping
Mix the desiccated coconut with the icing sugar and sprinkle this mixture over the batter. Bake in the preheated oven until the top turns golden, about 30 minutes.
Drizzle with cream
As soon as it's baked, drizzle the cream over the top as evenly as possible.