Coconut Cake (Light Coconut Cake)

Remove the coconut milk, reserving the grated coconut for decorating the cake layers

For the batter, whip the egg whites first until stiff peaks form

Add in the egg yolks, beating well

Gradually add in the sugar and cornstarch, beating always

Place one-third of the batter onto a rectangular baking sheet, greased and floured with wheat flour

Bake for a few minutes

Repeat this process for all the remaining layers

For the filling: dissolve the cornstarch in milk and then add in the remaining ingredients

Heat over low heat, stirring constantly until thickened like pudding

Let it cool down

Assemble the cake by placing the first layer on a serving plate, covering it with the chilled cream, sprinkling with grated coconut (without milk), and adding the next layer

Repeat this process and cover the entire cake with cream and grated coconut

Refrigerate and serve, preferably the day after, to allow the cake to fully absorb.