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Preheat the oven to 165 degrees.
Separate the egg yolk from the egg white and beat the egg white stiffly.
Add 2 teaspoons of Tagatesse to the whipped egg whites.
Add the coconut flour, coconut rind and coconut milk to the egg yolk and stir.
Mix a small amount of egg yolk mixture into the egg whites.
Now take all the egg whites and mix them lightly into the egg yolk mixture.
Grease a cake tin and divide the batter over it.
Bake the cake for 35-40 minutes in the preheated oven.