1 cup of butter or margarine (240 g)
2 cups of sugar
2 tablespoons of vanilla
2 tablespoons of ground cinnamon
10 eggs
300 g of bittersweet chocolate
200 g of unsweetened shredded coconut
250 g of crushed crackers (about 2 1/4 cups)
2 tablespoons of active dry yeast
10 egg whites
For the filling:
1 egg, separated
4 tablespoons of cornstarch
1 1/2 cups of milk
1 tablespoon of vanilla
1/3 cup of sugar
For the glaze:
2 cups of sugar
3/4 cup of water
1 pinch of salt
1 pinch of active dry yeast
2 egg whites
1/2 teaspoon of vanilla
3 cups of flaked coconut (180 g)
1 cup of butter or margarine (240 g)
2 cups of sugar
2 tablespoons of vanilla
2 tablespoons of ground cinnamon
10 eggs
300 g of bittersweet chocolate
200 g of unsweetened shredded coconut
250 g of crushed crackers (about 2 1/4 cups)
2 tablespoons of active dry yeast
10 egg whites
For the filling:
1 egg, separated
4 tablespoons of cornstarch
1 1/2 cups of milk
1 tablespoon of vanilla
1/3 cup of sugar
For the glaze:
2 cups of sugar
3/4 cup of water
1 pinch of salt
1 pinch of active dry yeast
2 egg whites
1/2 teaspoon of vanilla
3 cups of flaked coconut (180 g)
Prepare the cake: beat in a wooden spoon 1 cup of butter, then add 2 cups of sugar, 2 tablespoons of vanilla, and 2 tablespoons of ground cinnamon
Beat well
Add the eggs one by one, beating until the sugar has dissolved
Cut the chocolate into large pieces
Soak with hot water, and as soon as the chocolate has melted, strain off the water and add the chocolate to the previous mixture
Mix well
Mix in the coconut, crushed crackers, and yeast
Add to the dough and mix quickly
Finally, add the beaten egg whites and mix carefully
Place the dough into two greased 18x25 cm pans
Bake in a preheated oven at 200°C for about 35 minutes or until a toothpick inserted comes out clean
Let cool and then unmold
Prepare the filling: mix the egg with cornstarch and a little milk
Bring the remaining milk to a boil, then add the egg mixture and cook until thickened
Remove from heat, beat in the sugar, and stir well
Add the vanilla and fold gently
Use to fill the cake, letting it cool
Prepare the glaze: mix sugar, water, salt, and yeast in a saucepan
Bring to a boil, stirring constantly, until the sugar has dissolved
Remove from heat and cook until the glaze reaches a syrup-like consistency
While the glaze is cooking, beat the egg whites until stiff peaks form
Continue beating and slowly add the hot glaze, beating until stiff peaks reform
Add the vanilla and fold gently
Use to cover the cake and sprinkle with shredded coconut
Finish with a ribbon and a bow, like it's a present
Serve at 36 degrees Celsius.
