Coconut cake

Coconut cake

Ingredients for 6 people

• 185 g flour

• 380g caster sugar

• 1 packet of dry yeast

• 2 eggs + 3 egg whites

• 125 g butter, melted

• 150 g grated coconut

• 25 ml milk

• Butter and flour for the mold

Stages of preparation

1 Preheat the oven gas mark 6 (180 ° C).

2 In a bowl, mix the flour, 230 g sugar, 50 g grated coconut and yeast. Make a well in center. Beat 2 eggs and pour into the well.

3 Stir in the milk, then the flour gradually. Then add the melted butter and mix well to obtain a smooth paste.

4 Grease and flour a cake pan. Pour in batter and bake 45 minutes. Let the cake cool before turning it out.

5 Pour 150 g of sugar and 10 ml water in a pan and heat them until a syrup.

6 At the same time, mount the egg whites 3. Stir in caramel transparent stream while whisking constantly. Add 100 g grated coco nuts and mix gently.

7 Cut the cake in half horizontally. Cover the bottom batt. Place the top over and completely cover the cake topping. Book in a cool place.

Tips and advice for cake with coconut

For the syrup, use a sugar thermometer and remove from heat when the temperature reaches 121 ° C.