Shaped Coconut Cake

Grease the mold with butter, line it with greaseproof paper and grease it as well

Preheat the oven to high temperature

In a small saucepan, bring the water and sugar to a medium heat and cook, stirring, until dissolved

Stop stirring and maintain the heat until you obtain a caramel syrup (the syrup will have a dark golden color)

Remove from heat

Combine the coconut and egg whites and mix delicately

Place in reserved mold and bake until firm on the edges but still slightly soft in the center (approximately 30 minutes)

Unmold while warm and remove the paper

Let it cool to room temperature and serve.