Ingredienti
For 3 [ 20cm | 8in ] disks
[ 375g | 3c ] flour
2 tsp baking powder
1 tsp salt
[ 200g | 1c ] butter
[ 320g | 2c ] sugar
4 eggs
[ 200ml | 1c ] coconut cream or milk
Boiled Icing
[ 320g | 2c ] sugar
[ 125ml | 1/2c ] water
3 egg whites
1/8tsp cream of tartar
1 tsp vanilla extract
[ 150g | 1c ] shredded coconut
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Ricetta
For the cake base:
Preheat the oven to [ 175 C | 350 F ].
Cream the butter with the sugar until pale and fluffy. Add four egg yolks and beat well. Thoroughly mix in the sifted flour, baking powder, salt, and coconut milk.
Beat the egg whites stiff and fold in. Bake for about 30 minutes or until done--cake base should be springy to the touch and a toothpick will come out clean.
For the icing:
Combine the sugar and water in a medium saucepan and bring to [ 115 C | 240 F ] over medium heat.
Meanwhile whip the egg whites and cream of tartar to stiff peaks. In a steady stream, and while whipping, add the syrup to the egg whites. Continue mixing until the icing is spreadable. Whip in the vanilla.
Add the coconut flakes on top of the cake or in the icing according to taste.
Assmeble the cake with layers of icing and icing on the outisde.
Notes: consider adding coconut flakes to the base as well.
For a simpler icing used whipped cream with a bit of vanilla.
Copyright © 2001-2009 Gianmarco Pinton
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