for a cake with a diameter of 24 cm and approx. 6 balls
Separate the eggs into two large bowls. In the bowl with the egg yolks, add the vanilla, butter (room temperature) and sugar. Whip all ingredients until creamy. When the ingredients are whipped creamy, sprinkle flour and coconut flakes into the mixture and then stir the dough well. Now add milk to the batter and stir again. Cover the bowl with the dough and set aside.
Beat the egg whites in bowl number two until fluffy. Carefully fold the beaten egg whites into the cake batter in bowl number one. Gently stir the dough until a homogeneous mass is formed.
Preheat the oven to 180 degrees circulating air.
Put the dough in a Savarin baking mold (e.g. made of silicone) and bake in a preheated oven at 180°C for 35 minutes.