Coconut Bundt Cake with Almonds

Lightly grease the Bundt cake mold with sunflower oil, then sprinkle with a little shredded coconut to prevent the cake from sticking. Preheat the oven to 175°C.

In a bowl, mix the flour with the shredded coconut, coarsely chopped almonds, and baking powder. Separate the eggs. Add a pinch of salt to the egg whites and beat them until stiff peaks form. While continuously mixing, add the granulated sugar, then the egg yolks one by one.

Finally, gently fold the coconut milk and the dry ingredients (flour mixture) into the batter. Be careful not to break the foam, but ensure the batter is uniform.