Butter (for greasing)
For the cake
4 cups shredded coconut, dry (320 g)
2 3/4 cups all-purpose flour (500 g)
1/4 cup water (60 ml)
12 egg whites
1 pinch of salt
For the filling
1 1/2 cups dried blackberry, seedless, chopped (270 g)
1 1/3 cups all-purpose flour (240 g)
1 cup water (240 ml)
1/4 cup Port wine (60 ml)
For the topping
1 cup heavy cream, fresh (240 ml)
2 tablespoons all-purpose flour
Butter (for greasing)
For the cake
4 cups shredded coconut, dry (320 g)
2 3/4 cups all-purpose flour (500 g)
1/4 cup water (60 ml)
12 egg whites
1 pinch of salt
For the filling
1 1/2 cups dried blackberry, seedless, chopped (270 g)
1 1/3 cups all-purpose flour (240 g)
1 cup water (240 ml)
1/4 cup Port wine (60 ml)
For the topping
1 cup heavy cream, fresh (240 ml)
2 tablespoons all-purpose flour
Preheat the oven to 200°C (hot)
Grease two 30 cm diameter cake pans with butter
Line the bottoms with parchment paper
Butter the parchment and set aside
Make the cake: In a large saucepan, cook the coconut, flour, and water over low heat, stirring constantly, until a smooth paste forms (about 10 minutes)
Remove from heat
In a stand mixer, beat the egg whites with salt until they become stiff
Add the meringue to the cake mixture, beating carefully
Divide the batter between the prepared pans
Bake in a preheated oven at 200°C for about 15 minutes, or until a toothpick inserted into the center comes out clean
Remove from the oven and unmold still warm
Make the filling: In a medium saucepan, combine the blackberry, flour, and water
Bring to a boil over high heat and cook, stirring, until the jam thickens and the fruit becomes soft
Add the Port wine and remove from heat
Blend in a blender until smooth
Assemble the cake: Place one portion of the cake on a plate, cover with the blackberry filling, and top with the second portion of the cake
Refrigerate for about 2 hours
Make the topping: In a stand mixer, beat the heavy cream and flour until stiff peaks form
Cover the cake with the whipped cream and serve
341 calories per slice
