Butter (for greasing)
4 eggs (separated whites and yolks)
1/2 cup unsalted butter, softened (100g)
1 1/2 cups all-purpose flour (270g)
2 1/4 cups cake flour (270g)
2 tablespoons active dry yeast
1 can of evaporated milk (300g)
1 cup shredded fresh or frozen coconut (130g)
1 cup coconut milk (240ml)
1/4 cup confectioner's sugar (35g) for dusting
Butter (for greasing)
4 eggs (separated whites and yolks)
1/2 cup unsalted butter, softened (100g)
1 1/2 cups all-purpose flour (270g)
2 1/4 cups cake flour (270g)
2 tablespoons active dry yeast
1 can of evaporated milk (300g)
1 cup shredded fresh or frozen coconut (130g)
1 cup coconut milk (240ml)
1/4 cup confectioner's sugar (35g) for dusting
Preheat the oven to 350°F (medium)
Grease a 30cm diameter cake pan
In a stand mixer, beat the egg whites with butter and 1 cup of all-purpose flour until stiff peaks form (about 5 minutes)
Add 2 cups of cake flour and 1 tablespoon of active dry yeast and mix until well combined (1 minute). Reserve
In a large bowl, whisk together evaporated milk, egg yolks, coconut, and remaining all-purpose flour, cake flour, and yeast
Pour the batter into the prepared cake pan and top with shredded coconut
Bake in a preheated oven at 350°F for about 40 minutes or until golden brown
Let cool for about 5 minutes
Turn out onto a plate
Poke the surface with a fork, drizzle with coconut milk, and dust with confectioner's sugar
Serve warm
320 calories per slice
