Chocolate Coconut Cake

If the cream gets too hot the chocolate can become grainy later — heat gently.

Chop the chocolate finely so it melts faster and more evenly.

Best chilled overnight — it whips up especially stable.

Stick the parchment down at the corners with a little batter so it doesn't move while spreading.

The butter should be really soft so the mixture becomes airy.

Beat each yolk in briefly to prevent the mixture from curdling.

The bowl and whisk must be grease-free, otherwise the whites won't stiffen properly.

Sifting adds air to the dry ingredients and reduces lumps.

Don't overmix so the cake stays light.

Use a spatula and fold from the bottom up to keep the air in the whites.

The more even the layer, the more even the baking time and surface.

Do a skewer test: a few moist crumbs should stick to the skewer for a moist cake.

On the rack the steam can escape so the bottom doesn't become soggy.

If possible, chill the bowl and beaters briefly first — the cream will become stable faster.

For more flavor, briefly toast the coconut flakes in a dry pan and let cool.