Chocolate cake with coconut glaze

Ingredients:

Cakes

• One serving of chocolate cake batter
• 3/4 cup sugar
• Protein of 2 large eggs, room temperature
• 3 tablespoons of cold water
• 2 tsp vanilla extract
• 1/4 tsp coconut extract
• 1/4 tsp cream of tartar
• A pinch of salt
• Toasted coconut flakes, for topping

Chocolate cake batter

• 2 cups premium flour
• 1 and 3/4 cups granulated sugar
• 1/4 cup light brown sugar
• 3/4 cup cocoa
• 1.5 tsp baking soda
• 1 teaspoon of salt
• 1/4 tsp baking powder
• 3 eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 1 tbsp. white vinegar
• 2 tsp vanilla extract

Preparation:

1. Knead the chocolate cake dough and bake the crust.
2. Prepare the glaze:
   
   In a large heatproof bowl set over a saucepan of simmering water (the bowl should not touch the water), combine the sugar, egg whites, water, vanilla and coconut extracts, cream of tartar, and salt. With the bowl over the simmering water, beat with a hand mixer on medium speed until stiff, glossy peaks form, about 7 minutes. Remove the bowl from the saucepan and beat until slightly cooled, about 30 seconds.
3. Assemble the cake:
   
   Spread the icing over the cake, leaving peaks with the back of a spoon. Heat the icing with a blowtorch until light golden brown. Sprinkle with toasted coconut.

4. Chocolate cake batter

   
   Combine flour, granulated sugar, brown sugar, cocoa powder, baking soda, salt, and baking powder in a large bowl with a mixer on low speed until smooth. Add the eggs, milk, vegetable oil, vinegar, and vanilla. Increase the speed to medium and beat until smooth, about 2 minutes.
5. Line a 22 x 32 cm baking dish with foil and grease with vegetable oil.
6. Spread the dough out and tap it on the counter to release any air bubbles.
7. Bake the cake at 350°F (175°C) until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Let cool completely in the pan.