1 recipe for cake batter with 9-inch diameter (see basic recipe)
For the filling:
1 cup sweetened condensed milk
1/2 cup all-purpose flour
1/4 teaspoon salt
3 cups whole milk
4 large egg yolks, slightly beaten
2 tablespoons unsalted butter or margarine
1 cup shredded coconut
1 tablespoon vanilla extract
For a whipped cream recipe:
2 large egg whites
3 tablespoons sweetened condensed milk
1/2 teaspoon vanilla extract
1 pinch of salt
1 recipe for cake batter with 9-inch diameter (see basic recipe)
For the filling:
1 cup sweetened condensed milk
1/2 cup all-purpose flour
1/4 teaspoon salt
3 cups whole milk
4 large egg yolks, slightly beaten
2 tablespoons unsalted butter or margarine
1 cup shredded coconut
1 tablespoon vanilla extract
For a whipped cream recipe:
2 large egg whites
3 tablespoons sweetened condensed milk
1/2 teaspoon vanilla extract
1 pinch of salt
To make the filling, combine the sweetened condensed milk, flour, and salt in a saucepan
Mix well
Heat over low heat with warm water without boiling, stirring constantly, until thickened (about 15 minutes)
Add the egg yolks and continue cooking for another 5 minutes
Remove from heat, add the butter or margarine, 3/4 cup shredded coconut, and vanilla extract
Let cool slightly and spread over the cooled cake batter
Let the whipped cream set for a bit before spreading it over the filling
To make the whipped cream: In a bowl, beat the egg whites until frothy, then add the sweetened condensed milk, vanilla extract, and salt, beating well after each addition
Add the remaining 1/4 cup shredded coconut and spread over the cooled cake
Bake in a preheated oven at 220°F for an additional 5 minutes or until the whipped cream is golden brown
The cake serves approximately 8 slices.
