Coconut Cake

Unroll the puff pastry and cut it into 12 strips, each 10 cm wide

In a round mold, place one strip of pastry in the center, then to the edges

Pass the egg whites along the sides of the pastry and place another strip

With six strips, you'll have half the side and the bottom of the mold completely covered

Then, cut the strips in half to cover the rest of the side

Be careful not to make the bottom too thick. Reserve

In a pan, mix the coconut, sugar, and half of the yolks

Heat over medium heat, stirring constantly until the sugar melts and forms a glaze

Keep heating, stirring until it becomes shiny

Let it cool and spread it over the prepared mold

Close with the pastry points, folding them in the center to form a flower design

The filling will be the coconut cake, 'de coco'

Garnish with the remaining yolks and bake in a preheated medium oven.