For the chestnut-coconut cake, separate the eggs and beat the beaten egg whites with a pinch of salt until stiff. Beat the yolks, powdered sugar and the finely grated zest of 1/2 lemon until foamy.
Then add the juice of 1/2 lemon and the coconut flakes, mix with a dash of rum. Stir in the chestnut flour (sometimes it can be a bit lumpy).
Then add the mineral water and fold in the beaten egg whites. Pour into a greased and floured pan and bake at medium heat on the lowest setting.
Preparation Tip:
When the chestnut-coconut cake is already dark on top and not yet completely cooked. Cover with aluminum foil and continue baking.
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