Coconut Cake (Light Coconut Cake)

Remove the coconut milk, reserving the shredded coconut, without the liquid part, to place on top of each layer of cake

For the batter, beat the egg whites first

Add the yolks, beating well

Gradually add the sugar and cornstarch, beating always

Place 1/3 of the batter in a rectangular pan, greased and floured with wheat flour

Bake for a few minutes

Proceed with the same method for the remaining layers

For the filling: dissolve the cornstarch in milk and add the other ingredients

Heat over low heat and stir constantly until it thickens like pudding

Let cool

Arrange the first layer of cake on a serving plate, covering it with the cooled cream

Sprinkle with shredded coconut (without the liquid part) and place the next layer

Repeat the operation and cover the entire cake with cream and shredded coconut

Chill in the refrigerator and serve preferably the following day, so that the cake becomes well impregnated.