Ingredients:
14–17 oz cooked beans (canned or pre-cooked)
3–4 eggs
2 oz shredded coconut
7 oz white chocolate or chocolate coating.
Rinse the beans. If using dried beans, soak them in water overnight (about 12 hours), then cook until tender and drain. If using canned beans, rinse and drain them.
Blend the beans in a food processor or grind them in a meat grinder. Mix in the egg yolks until the mixture is smooth, then add the shredded coconut.
Melt the chocolate or chocolate coating in a double boiler, then stir it into the bean mixture.
Whip the egg whites in a separate bowl until stiff peaks form, then gently fold them into the bean mixture.
Pour the batter into a greased 10-inch (25 cm) round baking pan. You can also use individual molds or a slow cooker.
Bake the cake at 350°F (180°C) for 30–40 minutes, or cook it in a slow cooker for about 40 minutes.
Let the cake cool slightly, then serve. P.S. I’ve baked this cake several times. Changing the type or color of the beans, chocolate, or shredded coconut will give the cake different colors and flavors each time.
