Coconut Squares Ingredients:
For the sponge: 5 egg whites, 150 g sugar, 100 g flour, 1/2 tsp baking powder, 150 g shredded coconut, 200 ml milk
For the cream: 5 egg yolks, 500 ml milk, 100 g sugar, 1 packet vanilla pudding powder, 1/2 block margarine
For topping: 50 g shredded coconut
Preparation:
Beat the egg whites with sugar until stiff, then fold in flour with baking powder and shredded coconut. Bake in a preheated oven at 180°C (350°F) for about 20 minutes. While still hot, pour 100 ml of hot milk over the sponge and allow it to soak completely.
For the cream, set aside 3 tablespoons of the 500 ml cold milk and mix it with egg yolks, sugar, and pudding powder until smooth. Bring the remaining milk to a boil, then remove from heat, quickly mix in the yolk mixture, and return to low heat for 1-2 minutes. Cream the margarine well and add it to the fully cooled cream mixture.
Once the sponge has absorbed all the milk, spread the cream over it and sprinkle with shredded coconut.
