1 basic cake recipe
For the egg custard
1/4 cup of sugar
1/4 cup of water
4 eggs, passed through a sieve
1/4 cup of milk
1/4 cup of coconut milk
For the meringue
1 cup of sugar
1/2 cup of water
4 egg whites
1 tablespoon of lemon juice
For dusting
50g of toasted shredded coconut
1 basic cake recipe
For the egg custard
1/4 cup of sugar
1/4 cup of water
4 eggs, passed through a sieve
1/4 cup of milk
1/4 cup of coconut milk
For the meringue
1 cup of sugar
1/2 cup of water
4 egg whites
1 tablespoon of lemon juice
For dusting
50g of toasted shredded coconut
Prepare the cake batter according to the basic recipe
Mix the sugar with water
Heat it over medium heat and bring to a boil, then reduce the heat and simmer until thickened slightly (but not boiling)
Let it cool and mix in the eggs, milk, and coconut milk
Heat it over low heat and cook, stirring constantly, until slightly thickened (but not boiling)
Remove from heat and let it cool
Prepare the meringue: In a saucepan, combine sugar with water
Heat it over medium heat and bring to a boil, then remove from heat once it reaches the desired consistency (test by drizzling some of the syrup between your thumb and index finger)
Pull away the fingers; the syrup should form a thread without much resistance
Beat egg whites until fluffy, still beating, add hot syrup and lemon juice
Beat well to obtain firm peaks
Place spoonfuls of meringue on top of the prepared cake batter and spread the coconut cream over it
Move quickly with a fork to combine everything
Dust with toasted shredded coconut
Fork 12 portions.
