Coffee Continental Cake

Cake:
4 eggs, separated
1 cup caster sugar
1 cup desiccated coconut
1/2 cup SR flour
125g dark chocolate, grated
Toasted flaked almonds, cocoa powder and chocolate-coated coffee beans, to decorate

Icing:
1 cup thickened cream
2 tsp caster sugar
2 tsp drinking chocolate
1/2 tsp instant coffee powder
1 tsp boiling water
1 tsp Kahlua or Tia Maria, optional

Cake:
1.Grease a 22cm round springform tin and line the base with baking paper.
2. Beat egg whites in a large bowl until soft peaks form. Add the caster sugar, 1/3 cup at a time, beating for 1 minute after each addition. Beat in egg yolks until just combined. Gently fold in coconut, sifted flour and chocolate. Pour into prepared tin.
3. Bake in a preheated 180C oven for about 1 hour. Cover the top with foil if starting to brown too much. Cool the cake in the oven with the door ajar. Remove cake from tin.

Icing:
1.Combine the drinking chocolate, coffee powder and boiling water in a small bowl. Stir to dissolve the drinking chocolate and the coffee. Stir in the Kahlua/Tia Maria if using. Allow to cool.
2. Whip the cream and caster sugar to soft peaks, then add the cooled coffee mixture and whip for 1 minute.

Cover the top and sides of the cake with the icing. Decorate with toasted flaked almonds and/or chocolate-coated coffee beans. Dust with cocoa if desired.

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