Coconut cake

The dough is very soft, like a sponge cake. The filling is a creamy, buttery coconut flavor. It is best when made 1 day in advance, kept in the refrigerator.

Ingredients:

Ingredients:

Cake 

• 6 eggs (separate whites from yolks)
• 3 cups sugar
• 4 cups flour
• 1 cup warm milk
• 2 tbsp baking powder 

Filling:

Porridge:

• 5 cups milk
• 4 tbsp sugar
• 6 tbsp cornstarch
• Cook until 3 minutes after boiling , and reserve it in the fridge until cool (40 min – 1 hour)

Other ingredients for the filling:

• 1 cup sugar
• 250g butter (softened)
• 1 cup coconut milk
• 2 tbsp vanilla

Frosting:

Whipped cream 

• 250ml heavy cream  – cold
• 4 tbsp sugar 

Procedure: 

Cake:

1. preheat the oven 350ºF
2. grease a pan 
3. use a stand mixer to blend the ingredients
4. First the egg whites, beat until firm peaks and reserve it 
5. In a separate bowl, beat the eggs and sugar until a light yellow color
6. add flour, milk and vanilla in 2 batches alternating flour and milk – beat just to combine.
   1. Add baking powder , beat just a little bit more, 40 sec.
7. it’s ready to bake for 40- 45 min  – until a toothpick or a fork come out clean without dough 
8. remove it from the oven and let it cool down for 10 minutes. 
9. turn out onto cooling racks or a cutting board . Let it cool upside down 
10. Cut the cake in the middle (if you baked in a rectangular pan)
11. To assemble the cake you are going to spread the filling in a thick layer and then place the next layer on top, making sure it is level.

Filling:

Cook until porridge consistency  ( 3-4 minutes after boiling)

Bring to the fridge to cool down. ……

After 30 min

With a stand mixer mix add 1 cup sugar, butter, 1 cup coconut milk and 2 tbsp vanilla 

Beat until soft , it’s ready

Icing:

Using the stand mixer, beat all the ingredients until firm consistency, my advice is to beat for 5 min and then stop to check, and beat for 2 more minutes, and 2 more minutes if needed. 

Spread on the top o the cake

You can sprinkle shredded coconut too.