Fine Coconut Cake

Preparation of the base: Separate the egg whites from the yolks and mix them with a pinch of salt, using a mixer or a whisk, until a firm foam is formed that holds well on the whisk. It is essential that this step is done carefully, as the final texture of the base depends heavily on this foam. Once you have obtained the foam, gradually add the sugar and vanilla sugar, continuing to mix until the sugar granules dissolve completely. This process will add a sweet taste and a pleasant aroma to the egg whites. After the sugar has melted, start adding the flour, but do not use the mixer anymore; use a silicone or wooden spatula. Gently fold from top to bottom to prevent losing air from the egg whites foam. At this point, also add the coconut, continuing to mix with delicate movements. The obtained mixture is poured into a baking tray lined with parchment paper, measuring 38x26 cm, and placed in the preheated oven. Let the base bake at a medium temperature, checking from time to time if it passes the toothpick test, meaning it should come out clean when inserted in the middle of the base. After baking, remove the base from the oven and let it cool completely.

Preparation of the cream: In a bowl, mix the yolks with the sugar and vanilla sugar until you obtain a homogeneous composition with a creamy texture. Add the flour and, gradually, the milk, continuously mixing to avoid lumps. The resulting mixture is placed to boil in a double boiler, stirring constantly to obtain a cream with the consistency of pudding. This step is crucial, as constant stirring prevents the cream from sticking to the bottom of the pot. Once the cream has reached the desired consistency, let it cool. Meanwhile, in another bowl, beat the butter with the mixer until fluffy and creamy. Add the cooled cream over the butter and incorporate the ingredients well. Finally, add the coconut and mix gently. The obtained cream is spread evenly over the cooled base.

Preparation of the glaze: Break the chocolate into cubes and melt it in a double boiler, stirring constantly to prevent burning. Once the chocolate has completely melted, add the butter and mix well until combined. If the glaze becomes too thick, you can place it back on the double boiler for a while to thin it out. Apply the glaze over the cream in the tray, being careful to spread it quickly, as it hardens fast. Finally, sprinkle coconut flakes on top for an attractive appearance and a crunchy texture. Let the cake rest a bit to allow the glaze to set. Enjoy the resulting delight, ideal for a special occasion or simply to indulge your taste buds!

 Ingredients: Base: 4 egg whites, 150 g sugar, 50 g coconut, 3 ½ tablespoons flour, 1 packet vanilla sugar, a pinch of salt. Cream: 4 egg yolks, 3 packets vanilla sugar, 4 tablespoons flour, 5 tablespoons sugar, 200 ml milk, 250 g butter, 2 tablespoons coconut. Glaze ingredients: 200 g white chocolate, 1 1/2 tablespoons butter. Decoration ingredients: coconut.

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