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7 extra large eggs, separated
280 grams icing sugar
120 grams dessicated coconut
120 grams cake flour
1 tsp baking powder
Coconut Custard
10 extra large egg yolks
250 grams sugar
70 grams cornflour
2 cups cconut cream
2 cups milk
Topping
2 cups whipped cream, sweetened with
1 tbsp of sugar
150 grams fresh coconut shavings or dessicated coconut
Making the Cake
1. Whisk egg whites until stiff peaks form
2.Gradually add icing sugar as you do so.
3. Beat te egg yolks until they are pale, creamy and thickened
4. Fold into egg whites
5. Stir in coconut, flour and baking powder using a metal spoon
6. Pour into a cake pan and bake at 170 degrees Celcius for 35-45 minutes
Making the custard
1. Mix the egg yolks, sugar and corn flour until smooth
2. Place the coconut cream and milk in a saucepan and bring to boil
3. Pour the hot mixture into the egg yolk mixture a little at a time, whisking continuously until thick
4. Allow to cool slightly
To assemble
1. Cut the cake horizontally into three thin layers
2. Pour a half of the cooled custard onto the cake slice
3. Cover with a slice of cake then pour the rest of the custard on top.Cover the rest with the last slice.
4. Spread cream over the entire cake
5. Sprinkle coconut shavings on top.
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