Coconut Liqueur Cake

For the coconut liqueur cake, whip whipping cream until stiff, mix in egg yolks, vanilla sugar and powdered sugar.

Then stir in cocosette and Malibu. Beat egg whites until stiff. Sift flour with baking powder and fold into the mixture with the beaten egg whites.

Pour the mixture into a greased and crumbled cake pan and bake the coconut liqueur cake at 175° C for about 50 minutes.

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