To prepare our coconut cake, put the shelled eggs in a bowl. Add the sugar and beat everything very well until the mixture is smooth and frothy; you can also use electric whips.

Add the sifted flour together with the baking powder and, after mixing well, add the coconut flour. Slowly combine the milk and oil, and continue mixing until the ingredients are completely blended.

Grease and flour a mold with a diameter of 22 cm and pour the mixture obtained.

Bake at 180°C for about 40 minutes. It is always worth the toothpick test to have a perfectly cooked cake.

When cooked, take it out of the oven on a wire rack. When our coconut cake is warm, cover it with hazelnut cream and sprinkle it with coconut flour.