For those who like the taste of chocolate and coconut together.
Coconut Cake ingredients:
120 g of butter,
200 g of sugar,
120 g of chocolate,
4 eggs + 1 egg white,
120 g of flour,
6.5 dcl of milk,
180 g of coconut,
90 g of sugar,
30 gr fine corn starch,
6 sheets of white gelatin,
1 dcl of coconut liqueur,
360 ml of sweet cream.
For the dough, beat the butter with 160 gr. sugar, add 4 egg yolks, beating one by one, and then add melted chocolate. Separately, make stiff snow from 5 egg whites and 40 gr. sugar. Add egg white snow and flour alternately to the egg yolk mixture. Mix it lightly. Bake the cake and cut it into two parts when cooled.
For the cream, boil the milk with 90 g of sugar, coconut and fine corn starch. Soak the gelatin leaves and add to the hot thickened coconut cream. When the mixture cools down and starts to thicken, add previously whipped cream and coconut liqueur.
Line the mold in which the cake was baked with paper and place a sheet of cake on the bottom, pour the coconut cream into it, put it in the fridge to harden a little, then put it on top
the second part of the cake. Refrigerate it for at least 6 hours. Before serving, coat the cake,
warmed apricot marmalade and sprinkled with coconut. This is a delicious black and white cake, which can be decorated with candied cherries on top, but it is also very beautiful and tasty without it.
