Butter (for greasing)
1/2 cup water (120 ml)
1 1/4 cups sugar (225 g)
1 medium coconut, grated (300 g), or 100 g of grated coconut, hydrated in 225 ml of coconut milk
4 egg whites beaten to snow
Butter (for greasing)
1/2 cup water (120 ml)
1 1/4 cups sugar (225 g)
1 medium coconut, grated (300 g), or 100 g of grated coconut, hydrated in 225 ml of coconut milk
4 egg whites beaten to snow
Grease a 21 cm diameter cake pan with butter and line it with parchment paper also greased. Reserve
Preheat the oven to 400°F (hot)
In a small saucepan, place the water and sugar over medium heat and stir until dissolved
Leave it in the fire without stirring until it reaches the caramel point (the syrup will have a dark golden brown color)
Remove from heat and add coconut and egg whites, mixing delicately
Place in the reserved cake pan and bake in the preheated oven until firm but with a slightly soft center (about 30 minutes)
Let it cool, then remove the parchment paper and serve at room temperature
182 calories per slice
