INGREDIENTS
To beat:
5 eggs
a pinch of salt
150g of sugar
120g of flour
50 g of corn starch
5 g baking powder
For the filling:
280g coconut milk
100g of milk
3 eggs
100g of sugar
10 g vanilla sugar
45g corn starch
150 g cream cheese or mascarpone cheese
80-100 g grated coconut
For the syrup:
200 ml of milk
1 teaspoon vanilla sugar
For decoration:
120 g coconut flakes
INSTRUCTIONS
- Start by beating the eggs with salt and sugar for 10 minutes.
- Separately mix flour, cornstarch and baking powder; Then mix them into the dough by stirring from top to bottom.
- Bake at 180 degrees for 25-35 minutes.
- Now make the cream by heating the coconut milk and milk in a saucepan.
- Separately mix eggs, sugar, vanilla sugar and corn starch. Then add the warm milk.
- Cook the cream stirring until thick.
- Lastly, turn off the heat and add the cream cheese and grated coconut.
- Let the cream cool completely covered with some plastic wrap.
- Divide the cake into 3 layers; Now we assemble the dessert by wetting it with a mixture of milk and vanilla sugar and alternating it with layers of coconut cream.
- Use the cream also to cover the entire surface of the cake.
- Finally, decorate with coconut flakes.