Fig and Coconut Cake

Name: Fig and Coconut Cake
Yield: 6
Ingredients: Mixture; 1 1/2 cups all-purpose flour; 1/2 cup shredded coconut; 1 packet active dry yeast; 1/2 cup unsalted butter, cut into cubes; 1 egg; 1 pinch of salt; 1/2 teaspoon baking powder; Cream; 1 cup heavy cream; 1 cup whole milk; 2 tablespoons cornstarch; 2 teaspoons vanilla extract; to taste; Topping; 6 figs in syrup; Shredded coconut for garnish

1
Mixture
2
1 1/2 cups all-purpose flour
3
1/2 cup shredded coconut
4
1 packet active dry yeast
5
1/2 cup unsalted butter, cut into cubes
6
1 egg
7
1 pinch of salt
8
1/2 teaspoon baking powder
9
Cream
10
1 cup heavy cream
11
1 cup whole milk
12
2 tablespoons cornstarch
13
2 teaspoons vanilla extract
14
to taste
15
Topping
16
6 figs in syrup
17
Shredded coconut for garnish

Ingredients

1
Mixture
2
1 1/2 cups all-purpose flour
3
1/2 cup shredded coconut
4
1 packet active dry yeast
5
1/2 cup unsalted butter, cut into cubes
6
1 egg
7
1 pinch of salt
8
1/2 teaspoon baking powder
9
Cream
10
1 cup heavy cream
11
1 cup whole milk
12
2 tablespoons cornstarch
13
2 teaspoons vanilla extract
14
to taste
15
Topping
16
6 figs in syrup
17
Shredded coconut for garnish

Directions

1
Mixture: Combine flour, coconut, and yeast
2
Add butter and mix until a crumbly texture forms
3
Add salt and baking powder
4
Mix well
5
Purpose 1 egg and knead into a ball
6
Roll out the dough and re-knead into a ball again
7
Repeat two more times
8
Chill in the refrigerator for 30 minutes
9
Remove from the refrigerator and shape into individual muffin cups with the dough
10
Cover the bottom with raw beans to prevent bubbles forming
11
Bake until golden
12
Cream: Mix ingredients together and cook over low heat until thickened
13
Allow to cool and spread over cold dough
14
Garnish with sliced figs and shredded coconut
15
Chill in the refrigerator before serving.