1 large coconut
2 cups (chopped) of sugar
9 eggs
1 can of condensed milk
1 can of milk (use the condensed milk as a measure)
11 tablespoons (scoop) of sugar
1 tablespoon of cornstarch
1 can of whipped cream
1 large coconut
2 cups (chopped) of sugar
9 eggs
1 can of condensed milk
1 can of milk (use the condensed milk as a measure)
11 tablespoons (scoop) of sugar
1 tablespoon of cornstarch
1 can of whipped cream
Grate the coconut with the finest husk and mix 2 cups (chopped) of sugar
Heat over medium heat, stirring constantly, until a golden brown crust forms
Let it cool and reserve
Beat 6 egg whites in a snow-like consistency and add 6 yolks, one at a time, beating well after each addition
Add the burnt coconut and mix delicately
Pour into a refrigerator and bake in a medium preheated oven
Let it cool
Mix the condensed milk, milk, 2 tablespoons of sugar, cornstarch, and 3 yolks
Heat over low heat, stirring constantly, until a creamy consistency is achieved
Pour cold over the coconut mixture
Make the topping: beat the remaining 3 egg whites in a snow-like consistency, add 9 tablespoons of sugar, and beat well
Remove from the mixer and add whipped cream
Mix and cover the cake
Serve chilled
