Crust
Two whole coconuts, grated (approximately 800g)
The same amount of sugar
2 tablespoons of chocolate
10 egg whites in firm peaks
Filling
3 yolks
2 eggs
1 cup of sugar
2 tablespoons of butter
Decoration
1 cup of cherries, pitted
Crust
Two whole coconuts, grated (approximately 800g)
The same amount of sugar
2 tablespoons of chocolate
10 egg whites in firm peaks
Filling
3 yolks
2 eggs
1 cup of sugar
2 tablespoons of butter
Decoration
1 cup of cherries, pitted
Crust: mix the coconut with sugar and cook over low heat
Stir until golden brown
Remove from heat and let cool, breaking up any large pieces that form
Add the chocolate and mix well
Gently fold in the egg whites
Pour into two greased and floured pans, also lined with parchment paper
Bake in a preheated oven at medium temperature until puffed and dry
Remove from oven and let cool
Filling: cook all ingredients over low heat until thickened
Spread on top of one cake layer, then cover with the remaining crust
Decorate with the filling and cherry halves.
