Massa
5 eggs
1 cup (chah) of sugar
1 and 1/2 cups of all-purpose flour
1 tablespoon of active dry yeast
Creamy Sauce
6 tablespoons of cranberry jam
Filling and Topping
500ml of heavy cream
3 tablespoons of sugar
300g of shredded coconut
4 tablespoons of cranberries
Cranberries for decorating
Massa
5 eggs
1 cup (chah) of sugar
1 and 1/2 cups of all-purpose flour
1 tablespoon of active dry yeast
Creamy Sauce
6 tablespoons of cranberry jam
Filling and Topping
500ml of heavy cream
3 tablespoons of sugar
300g of shredded coconut
4 tablespoons of cranberries
Cranberries for decorating
Massa
In a mixer, beat the eggs with sugar for 10 minutes
Mix in the flour and yeast gradually
Pour into a greased and floured 24cm-diameter cake pan
Bake at 180°C for 30 minutes or until golden brown
Let cool and remove from pan
Recheio
In a mixer, beat the heavy cream and sugar until stiff peaks form. Reserve
In a bowl, mix together shredded coconut and cranberries
Montagem
Cut the cake in half horizontally and soak with cranberry jam
Fill with half of the whipped cream
Distribute half of the moistened coconut mixture over the cranberries
Pile on the other cake half and top with the remaining whipped cream
Dust with the remaining shredded coconut
Decorate with fresh cranberries
