Milk
2 cups of grated coconut
5 eggs
1 cup of guanabana puree
3 cups of all-purpose flour
1 tablespoon of baking powder
Creamy Topping
Small glass of coconut milk
Same amount of guanabana puree as the coconut milk
6 tablespoons of grated coconut
3 egg whites
Shredded coconut for dusting
Milk
2 cups of grated coconut
5 eggs
1 cup of guanabana puree
3 cups of all-purpose flour
1 tablespoon of baking powder
Creamy Topping
Small glass of coconut milk
Same amount of guanabana puree as the coconut milk
6 tablespoons of grated coconut
3 egg whites
Shredded coconut for dusting
Milk: Beat the eggs with the grated coconut until a fluffy cream forms
Add the guanabana puree and beat some more
Add the all-purpose flour puffed with baking powder and mix until homogeneous. Reserve
Beat the egg whites until snowy and fold them delicately into the milk mixture
Pour into a greased and floured baking dish and bake in a medium-hot oven
Remove from the oven and poke the surface with a toothpick
Creamy Topping: Mix the coconut milk with the guanabana puree and pour over the warm cake. Reserve
Beat the egg whites until snowy and add the grated coconut
Beat some more, until it forms a meringue-like topping
Spread the topping over the cooled cake and dust with shredded coconut
