15 large egg yolks (when opening the eggs, give a slight turn to let the heavier white fall off and use only the fine whites that remain in the shell with the yolk)
3 cups of sugar
2 soup spoons of room temperature butter
1 cup of fresh grated coconut
15 large egg yolks (when opening the eggs, give a slight turn to let the heavier white fall off and use only the fine whites that remain in the shell with the yolk)
3 cups of sugar
2 soup spoons of room temperature butter
1 cup of fresh grated coconut
Mix everything very well
Pour into a 25 cm ring mold, greased and dusted with sugar
Let it rest for 2 hours without stirring
At this point, the mixture separates: below is a yellowish cream and above is the coconut
Bake in a water bath (attention: place boiling water in the lower part of the baking dish) in a hot oven (200°C) preheated for about 1.5 hours or until putting a toothpick in the center comes out clean
If the surface becomes too golden, cover with aluminum foil to finish baking
Unmold when cooled and garnish with cherries or coconut
Yield: 12 portions
Note: This dessert is very often served at weddings and engagements.
