Coconut Cake

Dough

In a bowl, mix together the wheat flour, cornstarch, salt, and cold butter

Add the eggs and water, mixing with your hands

Make a ball, wrap it in plastic wrap, and refrigerate for 15 minutes

Preheat the oven to medium temperature

Roll out the dough on a floured surface, over the pan bottom

Make a layer of 0.5 cm thickness

Trim the edge with a knife and fit the pan bottom into the pan

Roll out the remaining dough and press it, one by one, onto the side of the pan to cover it

Use a fork to pierce the dough in several places

Cover everything (bottom and sides) with parchment paper to prevent bubbles from forming

Bake for about 20 minutes

Remove the paper and continue baking until golden brown

Let cool

Filling

Mix together the ingredients and heat them over medium heat, stirring until thickened

Meringue

In a mixer, beat the egg whites until frothy for about 2 minutes

Add the cornstarch gradually and beat for another 5 minutes or until stiff peaks form

Place the warm filling on top of the dough

Put the meringue on top and bake in high heat until golden brown

Let cool and then deshell.