Instructions:
Preheat the oven to 350°F (175°C) and grease a 9-inch (23cm) cake pan.
In a medium bowl, whisk together the egg whites, coconut milk, and lemon juice until combined.
In a separate bowl, sift together the cake flour, powdered sugar, and salt. Add in the ground almonds and shredded coconut and mix until combined.
Add the dry ingredients to the wet mixture and mix until smooth. Stir in the melted butter and vanilla extract.
Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and allow it to cool completely in the pan.
In a small saucepan, heat the heavy cream until hot but not boiling. Remove from heat and add in the gelatin, whisking until completely dissolved.
In a separate bowl, melt the white chocolate over a double boiler or in the microwave.
Add the Greek yogurt to the melted white chocolate and mix until smooth.
Gradually pour in the gelatin mixture, whisking until fully incorporated.
Pour the mixture over the cooled cake and refrigerate for at least 2 hours or until set.
Once set, decorate the top of the cake with Raffaello pralines (optional) and serve.
Enjoy your delicious Almond Coconut Cake!
