Coconut cake

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Beat the egg whites with a pinch of salt. Gradually add the sugar and mix until you get a hard and shiny foam. Add the coconut and mix well with a spoon.

Grease the tray in which we are going to bake the top with oil and line it with baking paper, which we also grease with oil.

Pour the composition and put the tray in the oven (160 degrees) for about 15-20 minutes, until it turns golden.

After the countertop has cooled, turn it over on a plate, remove the paper and then put the countertop back in the tray. In a bowl on a bain-marie, mix all the ingredients for the chocolate layer. We obtain the cream immediately over the cooled countertop. Prepare the vanilla puddings following the instructions on the envelope and let them cool, stirring from time to time so as not to form a crust on top.

Beat the whipped cream well, add the puddings and mix with the mixer until smooth. Pour the cream over the chocolate layer and sprinkle with grated chocolate. We serve the cake after it has been in the fridge for a few hours.

The pictures with the section from the cake are taken about 2 days after I prepared it, and that's why the chocolate went into the coconut top.

Good appetite !


I have to add: I have prepared this cake before, but with a different brand of coconut. The first time I used the one from Dr. Oetker, exactly in the amount mentioned in the prescription (250 gr), and the countertop came out fluffy and nicely grown - the teaspoon passed easily through it. The second time I used coconut from Magyi, also 250 gr., But this time I was not happy with the countertop, it came out hard. If we leave only 200 gr of walnut, the top would come out perfectly. The taste was good for both brands of coconut, the difference being that the one from Dr. Oetker is finer.