Coco and Coffee Cake

To make the mixture: use 1 1/2 tablespoons unsalted butter to grease a 40 x 36 cm baking dish

Line with parchment paper and dust with flour

Preheat oven to moderate temperature (180°C)

In a small bowl, beat egg whites until they become frothy, then add yeast and salt and continue beating until soft peaks form

Add granulated sugar and beat until stiff peaks form

In a large bowl, beat egg yolks with whole milk until thickened and pale yellow

Add shredded coconut, vanilla extract, and all-purpose flour

Beat again

Add a little of the mixture and mix well

Add remaining mixture and mix carefully

When almost fully mixed, add melted butter (3 tablespoons) and mix

Spread mixture into prepared baking dish and smooth top with a knife

Bake for about 13 minutes or until golden brown and edges start to shrink slightly

Remove from oven and dust with confectioner's sugar

Let cool, then cut into two equal pieces and refrigerate until chilled

To make the filling and topping: combine granulated sugar and water in a saucepan

Bring to a boil over medium heat, then reduce heat and simmer for about 3 minutes or until syrupy

In a small bowl, beat egg whites until stiff peaks form

Gradually add warm syrup while beating constantly

Continue beating until mixture thickens and cools

Add softened butter (2 tablespoons at a time), beating well after each addition

Dissolve coffee powder in water and mix with creme

Taste and adjust as needed

Assembly: place cake pieces on a serving plate, then spread filling over one piece

Top with second piece and smooth top

Decorate with additional confectioner's sugar

Refrigerate for at least 30 minutes before serving

To freeze: place cake in an airtight container or plastic bag and store in the freezer for up to 2 months

To thaw: remove from freezer and let sit at room temperature for several hours before serving.