Coconut Sponge

• Beat egg whites into firm mixture in a large bowl and leave to one side.
• Add sugar to the yellow part of eggs and whisk until a smooth consistency is achieved. Add vanilla pod seeds.
• Peel, de-seed and grate the apple and add to the mixture together with milk, flour, chocolate and coconut powder.
• Take a large spoon of egg white and add to the mixture. 
• Mix gently until all ingredients are bonded together.
• Pour mixture slowly into the remaining egg whites and fold very gently.
• This will allow air bubbles to remain in the cake for better volume.
• Grease cake container with butter and pour cake mixture. 
• For this dish use a container that opens by the side.
• Crush almonds (save 3 whole almonds for later) into fine crumbs and pour over the cake mixture evenly.
• Cook in pre-heated oven for 25 minutes at 220 degrees.
• To check if ready, dip tooth pick into cake.
• If cake mixture is not left on the tooth pick it is ready. If still wet, leave for another 5 minutes in the oven at 190 degrees.
• Take off the heat and leave for 2 minutes before taking it out.
• Remove from container into a large plate and decorate with almonds or alternatively with icing sugar.
• Serve cold.
  

Apples can help prevent constipation.  This ingredient can improve lung capacity and it can benefit the heart.