For the cream
2 egg yolks
4 tablespoons cornstarch
2 cups whole milk
1/2 cup sugar
Zest of 1 lemon, grated
For the coconut filling
1 cup shredded coconut
1/2 cup milk
3 cups heavy cream
4 large egg whites
1 teaspoon vanilla extract
For the dough
350g all-purpose flour
1 tablespoon active dry yeast
3 tablespoons butter, softened
1/4 cup whole milk
2 eggs
1 egg for brushing
For the cream
2 egg yolks
4 tablespoons cornstarch
2 cups whole milk
1/2 cup sugar
Zest of 1 lemon, grated
For the coconut filling
1 cup shredded coconut
1/2 cup milk
3 cups heavy cream
4 large egg whites
1 teaspoon vanilla extract
For the dough
350g all-purpose flour
1 tablespoon active dry yeast
3 tablespoons butter, softened
1/4 cup whole milk
2 eggs
1 egg for brushing
Prepare the cream
In a saucepan, cook all the ingredients over low heat, stirring occasionally, for 10 minutes or until thickened
Let it cool in a bowl, covered with plastic wrap, to prevent a skin from forming
Prepare the coconut filling
In a saucepan, cook all the ingredients except vanilla, over low heat, stirring constantly, for 7 minutes or until thickened
Add vanilla and let it rest
Prepare the dough
In a bowl, combine flour, yeast, and sugar
Add butter and mix until a crumbly mixture forms
Add milk and eggs and knead until a ball forms
On a floured surface, roll out 2/3 of the dough with a rolling pin and line a removable-bottom pan with a diameter of 23cm
Ease the edges, fill with cream, and spread coconut on top
Roll out the remaining dough to fit the pan's diameter, cut it into strips, and place over the filling
Press the edges to secure, brush with egg, and bake in a preheated moderate oven (180°C) for 30 minutes or until golden
Let the cake cool, then serve warm.
