• Place your Fluted Mold on the top of your Medium perforated baking sheet. Set aside.
• Preheat oven to 350F/180C.

SKYR YOGURT CAKE PREPARATION

• Separate the egg yolks from the egg whites into two mixing bowls.
• In the bowl of your stand mixer beat the egg yolks together with the light brown sugar for about 10 minutes (at a medium speed), until light and fluffy.
• Add the Skyr yogurt, gently mix with a whisk until combined.
• Add the all-purpose flour and the shredded coconut. Fold in the chocolate chips. NOTE: Do not over mix.
• In another mixing bowl, beat the egg whites with the sea salt until stiff peaks. And carefully fold it into your batter.
• Pour your preparation into your Fluted Mold.

BAKE!

• Bake for 30 minutes at 350F/180C. (Every oven heats differently, monitor your cake from 25 minutes). It is ready when the cake has puffed-up and that the toothpick inserted comes out almost clean.
• Once your Skyr Yogurt Cake is out of the oven, let it completely cool down before refrigerating it. NOTE: It will deflate as it cools down, that's completely normal. Once cold it will be easier to demoed onto your service platter. Preferably, refrigerate overnight or a minimum of 6 hours. Enjoy & Bon Appétit!