Coconut marshmallow cake

Marshmallow:
Whisk the egg whites and Sukrin until stiff, then mix in vanilla powder and shredded coconut.

Soften the gelatin sheets in a bowl of cold water, about 5 minutes. Remove the cold water, then pour 100 ml of boiling water over the gelatin sheets.

Pour the gelatine water in a thin stream into the egg white mixture while your mixer runs. Transfer to a desired mould and place in the fridge.

Coating:
Gently melt Sukrin chocolate and coconut oil over a bain-marie or on a low setting in the microwave. Pour over the cake and spread evenly if desired. Sprinkle desiccated coconut on top.

Alternative coating:
Whisk the egg whites and SukrinMelis until stiff, then add cocoa powder and gelatin sheets in the same way you did with the coconut marshmallow cake.

Pour the coating over the cake and sprinkle with shredded coconut. Cool in the refrigerator for approx. 10 minutes for the coating to harden slightly.

Slice, then enjoy this high-protein and delicious treat.

Tip: This coconut marshmallow cake is perfect as bite-size coconut marshmallows, too. Use an appropriate mold or cut into desired-sized pieces before coating the marshmallows with chocolate.