Coconut Cake Recipe

Frosting Recipe
½ cup of water
1¼ cup of sugar
3 egg whites
90 grams of lightly toasted grated coconut

Preparation of Cake

1. Sift the flour and corn starch together 3 times, and then sift them again with the ¼ cup of sugar
2. Place the egg whites, salt, tart cream, and water in a bowl and whip until it foams, making sure you don’t dry them too much.  While you’re whipping add the vanilla, and then go adding the remaining sugar one spoon at a time.
3. Sift the flour mixture over the egg cream and mix them together in a circular motion.  To finish add the grated coconut while lightly stirring it.
4. Place the dough in an non oiled donut mold. Lightly tap the mold over the table to level out the dough.  Bake for 45 minutes. When the cake barely starts turning brown and you’re sure it’s cooked, turn the mold around and let it cool off so it will unmold itself.
5. Frosting: Place the water and sugar in a small pot and stir it under a low flame until the sugar dissolves.  Pick up the flame and cook for 3-5 minutes without stirring, until syrup is formed.  Place the egg whites in a bowl and whip them until they cream; keep whipping while you slowly pour the syrup over them in a small trickle, until the cream forms peaks.  Spread it over the surface and sides of the cake, and finish with sprinkling the grated toasted coconut on the sides of it.

12 servings