For the dough:
2 cups of wheat flour
3 teaspoons of active dry yeast
1 teaspoon of salt
1/4 teaspoon of baking soda
1/2 cup of shredded fresh coconut (100 g)
1/2 cup of butter, softened
1 cup of all-purpose flour
3 eggs (separated, whites and yolks)
1 cup of coconut milk
For the topping:
1/2 cup of coconut milk
1 tablespoon of unsalted butter
1 tablespoon of cornstarch
2 egg yolks
1 cup of all-purpose flour
2 cups of shredded fresh coconut (260 g)
For the dough:
2 cups of wheat flour
3 teaspoons of active dry yeast
1 teaspoon of salt
1/4 teaspoon of baking soda
1/2 cup of shredded fresh coconut (100 g)
1/2 cup of butter, softened
1 cup of all-purpose flour
3 eggs (separated, whites and yolks)
1 cup of coconut milk
For the topping:
1/2 cup of coconut milk
1 tablespoon of unsalted butter
1 tablespoon of cornstarch
2 egg yolks
1 cup of all-purpose flour
2 cups of shredded fresh coconut (260 g)
Preheat the oven to medium temperature (180°C)
Dust a 25 cm diameter ring mold with butter and wheat flour
Prepare the dough: in a bowl, mix together the wheat flour, active dry yeast, salt, baking soda, and shredded coconut
In a stand mixer, beat the softened butter with all-purpose flour until creamy
Add the egg yolks and beat well
A little at a time, add the coconut milk, alternating with the flour mixture
In a stand mixer, beat the egg whites until stiff peaks form
Fold in the beaten egg yolks and mix slowly
Pour the dough into the prepared ring mold and bake for 40 minutes or until a toothpick inserted comes out clean
Let it cool
Prepare the topping: in a saucepan, cook all the ingredients over medium heat, stirring constantly, until the topping is smooth
Spread over the cake and let it cool
Cut into slices and serve at room temperature.
