6 egg whites
2 cups (approximately 1.5 inches) of shredded coconut
2 cups (approximately 1.5 inches) of chilled and whipped heavy cream
1 can of condensed passion fruit in syrup, drained and cut into slices
Auxiliary ingredients
2 round cake pans with a diameter of 8.7 inches
6 egg whites
2 cups (approximately 1.5 inches) of shredded coconut
2 cups (approximately 1.5 inches) of chilled and whipped heavy cream
1 can of condensed passion fruit in syrup, drained and cut into slices
Auxiliary ingredients
2 round cake pans with a diameter of 8.7 inches
Preheat the oven to a low temperature
Grease the cake pans, line the bottoms with circles of parchment paper, and grease them again. Reserve
Beat the egg whites until soft peaks form
Gradually add the shredded coconut, beating continuously until stiff peaks form
Distribute the meringue mixture into the prepared pans
Bake for approximately 45 minutes
Let it cool and remove the parchment paper
Beat the heavy cream until stiff peaks form
Cover one-third of each cake with whipped cream
Distribute two-thirds of the passion fruit in syrup on top of the whipped cream
Cover with the remaining whipped cream
Decorate with the remaining passion fruit and whipped cream, and serve.
