1 can of coconut milk
2 and 1/2 cups of all-purpose flour
1 and 1/4 cup of unsalted butter, softened
4 eggs
1 pinch of salt
3 cups of cake flour
3 tablespoons of cornstarch
1 tablespoon of vanilla extract
3 teaspoons of active dry yeast
Shredded coconut for decoration
1 can of coconut milk
2 and 1/2 cups of all-purpose flour
1 and 1/4 cup of unsalted butter, softened
4 eggs
1 pinch of salt
3 cups of cake flour
3 tablespoons of cornstarch
1 tablespoon of vanilla extract
3 teaspoons of active dry yeast
Shredded coconut for decoration
Beat the butter and flour together until light and fluffy
Add the eggs and beat well
Set aside
Beat the egg whites with salt until stiff peaks form, then fold gently into the cream
Gradually add the coconut milk, cake flour, cornstarch, vanilla extract, and yeast, mixing until a smooth batter forms
Pour into a greased and floured baking dish and bake in a preheated medium oven until a toothpick inserted comes out clean
Remove from the oven while still warm and decorate with shredded coconut.
