6 eggs
6 tablespoons sugar
6 tablespoons flour
1 tablespoon baking powder
butter for greasing
flour for dusting

1 can condensed milk
A glass of coconut milk (200 ml)
3 egg yolks

1 cup sugar
3 egg whites
1 package dry coconut (100 g)


Beat the egg whites until stiff and stir constantly add the yolks one by one, and the sugar and let it beat until batter is smooth. Stop the mixer and gently mix the flour and baking powder and beat again on low speed to incorporate the ingredients of the dough. Pour the mixture into a springform pan (10-inch diameter) greased and floured baking and light in a medium oven (350ºF), preheated for about 30 minutes or until crust is lightly browned. Remove from oven and let cool.

In a saucepan, combine milk, condensed milk, coconut and egg yolks and cook over low heat, stirring constantly, until it separates from the bottom of the pan (about 10 minutes). Remove from heat and let cool.

In a saucepan, combine the sugar with half a cup of water and bring to a boil, without stirring, until syrup make a cordon. While the syrup is formed, whisk the egg whites. Do not turn off the blender and pour the syrup in cordon while whisking. Whisk until the bowl of electric mixer to cool. Soak the dried coconut with half a cup of water, drain and set aside.

Cut the cake in half, fill with custard, cover with frosting and garnish with coconut. Serve immediately or store in the refrigerator.


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