1 1/2 cups of sugar
2 1/2 cups of all-purpose flour
1 tablespoon of active dry yeast
1 cup of fresh shredded coconut
1 teaspoon of salt
1/2 cup of butter
5 large eggs (separated)
3/4 cup of pineapple juice
3/4 cup of chopped nuts
Butter for greasing
For the coconut strips
2 cups of sugar
2 tablespoons of vinegar
2 cups of desiccated coconut in strips
For the marshmallow
2 cups of confectioner's sugar
1/2 cup of water
2 large egg whites
1 tablespoon of vanilla extract
1 1/2 cups of sugar
2 1/2 cups of all-purpose flour
1 tablespoon of active dry yeast
1 cup of fresh shredded coconut
1 teaspoon of salt
1/2 cup of butter
5 large eggs (separated)
3/4 cup of pineapple juice
3/4 cup of chopped nuts
Butter for greasing
For the coconut strips
2 cups of sugar
2 tablespoons of vinegar
2 cups of desiccated coconut in strips
For the marshmallow
2 cups of confectioner's sugar
1/2 cup of water
2 large egg whites
1 tablespoon of vanilla extract
In a bowl, combine the sugar, flour, yeast, coconut and salt
Add the oil, egg yolks and pineapple juice
In a mixer, beat the egg whites until stiff peaks form and fold in gently with the mixture
Add the nuts
Pour into an ungreased 25 cm diameter cake pan and bake at moderate heat (180°C) for 35 minutes or until a toothpick inserted into the center comes out clean
Let cool
Prepare the coconut strips
In a saucepan, melt the sugar over low heat, stirring occasionally, until caramelized
Add the vinegar
Coat the coconut strips in this caramel and let cool on a smooth surface greased with butter
Prepare the marshmallow
In a double boiler, dissolve the sugar ingredients over low heat, except for the vanilla extract
Beat the egg whites and vanilla extract together for 10 minutes or until soft peaks form
Remove from mold, cover with marshmallow, decorate with coconut and serve.
