Magic exist in desserts. This cake is magic, it has coconut and the basic ingredients of a simple cake, but in a magical way, when cooked and after the cut you discern different layers in the cut.
Beyond the magic of excitement and sensationalism remains a very tasty and quite different cake, with intense flavor and the aroma of coconut for those who are friends of it. The grated chocolate and toasted coconut flakes on top intensify the flavor and enjoyment.
Yours!
Beyond the magic of excitement and sensationalism remains a very tasty and quite different cake, with intense flavor and the aroma of coconut for those who are friends of it. The grated chocolate and toasted coconut flakes on top intensify the flavor and enjoyment.
Yours!
| work: 10′ | time: 50′ | easy: |
Ingredients (8 servings)
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First we divide the yolks from the whites. Pour the egg whites in a fixed mixer bucket… |
…and mix them with a little salt in tight meringue. |
Transfer the meringue in a bowl and put in the mixer the egg yolks, the sugar, the butter and the coconut. Beat on 1'-2' and add the milk and flour, mixed with baking power, in three installments, beating at medium speed. |
We add the meringue and mix them for very little to unite slightly with the remaining ingredients. |
Pour the whipped mixture into silicone form or any other form well buttered and floured with Ø24-26cm (Ø9.4-10.2in) and height 6-7cm (2.4-2.8in). Bake at 170°C (338°F, Gas:3.5) for ~45'-50'. Allow to cool thoroughly before taking out of the form and garnish. |
The magic of this cake is that, while mixing and cooking a single mixture, during the baking it is separated into three different layers. A cream at the base, coconut in the middle and the meringue from above. This has to do with the density and composition of ingredients.Mine was cooked a little more and the third layer was a little integrated with the middle.
We can sprinkle the surface with icing sugar and grated coconut or whatever else you like.
