'4 large egg yolks and whites, separated'
'2 cups of sugar'
'1 cup of orange juice'
'2 cups of all-purpose flour'
'1 tablespoon of active dry yeast'
'Filling'
'1 can of sweetened condensed milk'
'2 tablespoons of unsalted butter'
'1 teaspoon of cornstarch'
'1 cup of coconut milk (200 ml)'
'100 grams of shredded coconut'
'Topping'
'300 ml of heavy cream'
'2 tablespoons of all-purpose flour'
'Raspings of orange zest for decoration'
'4 large egg yolks and whites, separated'
'2 cups of sugar'
'1 cup of orange juice'
'2 cups of all-purpose flour'
'1 tablespoon of active dry yeast'
'Filling'
'1 can of sweetened condensed milk'
'2 tablespoons of unsalted butter'
'1 teaspoon of cornstarch'
'1 cup of coconut milk (200 ml)'
'100 grams of shredded coconut'
'Topping'
'300 ml of heavy cream'
'2 tablespoons of all-purpose flour'
'Raspings of orange zest for decoration'
'Beat the egg whites until frothy, then add the egg yolks one at a time, along with the sugar and orange juice.'
'Mix the flour and yeast.'
'Pour into a greased and floured pan.'
'Bake in a preheated oven at 220°C for 40 minutes or until golden.'
'Let cool and unmold.'
'Filling'
'In a saucepan, combine sweetened condensed milk, unsalted butter, cornstarch dissolved in coconut milk, and shredded coconut.'
'Heat over low heat, stirring constantly until the mixture thickens.'
'Let cool.'
'Topping'
'Beat heavy cream with flour until stiff peaks form.'
'Assembly'
'Cut the cake in half, fill, and top with whipped cream.'
'Decorate with orange zest raspings.'
