Coconut Cake

Massa

1

Beta the egg whites in a mixer until they form stiff peaks

Add the yolks, one at a time, without stopping to beat, until you get a smooth mixture

Add the sugar and beat for another 5 minutes or until the batter has doubled in volume

2

Preheat the oven to medium temperature

Mix the flour with baking powder and sift over the batter

With a spatula, mix until it's smooth

Pour the batter into forms and bake for 30 minutes or until, when you insert a toothpick, it comes out clean

Remove from the oven, let cool, and demold

Caramel sauce

In a small pan, heat the sugar over medium heat, stirring occasionally, until it caramelizes

Add the milk to the pan and stir well

Remove from the heat

Filling

In a pan, melt the sugar over low heat, stirring constantly, until it dissolves

Add the milk to the pan and stir well

Dissolve the cornstarch in coconut milk

Pour into the pan and mix well

Cook over medium heat, stirring occasionally, until thickened

Remove from the heat

Cream topping

In a mixer, beat the egg whites until they form soft peaks

Add the sugar to the mixer, one at a time, without stopping to beat, until you get stiff peaks. Reserve

Assembly

1

Place half of the cake in a large plate and brush with a little caramel sauce

Cover with one-third of the filling

Top with the remaining cake and brush with a little caramel sauce

Repeat the operation, ending with the cake

Let cool completely

2

When it's cold, top the cake with the cream topping and sprinkle with coconut

Leave in the refrigerator for 3 hours.