Milk
1 1/2 cups all-purpose flour
1/4 cup unsalted butter, cut into small pieces
1/2 cup cold water
2 large eggs
1/2 teaspoon salt
Filling
2 cups shredded coconut
1 cup all-purpose flour
1 can of condensed milk
1 can (same measurement as previous item) of whole milk
3 large eggs
Meringue
1/2 cup unsalted butter, softened
4 large egg whites
Acessories
Removable bottom pan 25 cm in diameter
Parchment paper
Plastic wrap
Milk
1 1/2 cups all-purpose flour
1/4 cup unsalted butter, cut into small pieces
1/2 cup cold water
2 large eggs
1/2 teaspoon salt
Filling
2 cups shredded coconut
1 cup all-purpose flour
1 can of condensed milk
1 can (same measurement as previous item) of whole milk
3 large eggs
Meringue
1/2 cup unsalted butter, softened
4 large egg whites
Acessories
Removable bottom pan 25 cm in diameter
Parchment paper
Plastic wrap
Milk
1
In a bowl, combine the flour, salt, and butter
Mix until just combined
Add the eggs and cold water, mixing with hands until a dough forms
Make a ball, wrap it in plastic wrap, and refrigerate for 15 minutes
Preheat oven to medium temperature
2
Roll out the dough on a floured surface to about 0.5 cm thickness
Cut off any excess dough from the edges and press the dough into the pan
3
Make rolls with the remaining dough and press them, one by one, onto the side of the pan until it's covered
Poke the dough in several places with a fork
Cover everything (bottom and sides) with parchment paper to prevent bubbles from forming
4
Bake for about 20 minutes, then remove the parchment paper and continue baking until golden brown
Let cool completely
Filling
Mix all the ingredients together and heat over medium heat, stirring until thickened
Meringue
1
In a stand mixer, beat the egg whites until stiff peaks form
Add the softened butter a little at a time and beat for 5 minutes or until firm peaks form
2
Place the warm filling on top of the cake, then top with the meringue and bake in the oven until golden brown
Remove from pan and let cool completely.
