Sweet coconut bicolor
Instructions
Finely grate the coconut flesh causing her to fall into a bowl.
Add the butter, softened and cut into pieces, and stir vigorously with a wooden spoon until you have a soft compound.
In another bowl beat the eggs with a whisk together with a pinch of salt and powdered sugar, until the mixture is creamy and swollen.
Add the sifted cocoa, instant coffee, finely grated lemon zest and rum, and stir to mix well all ingredients.
Add the cream, a little at a time, the mixture of butter and coconut, put it perfectly.
You have nine biscuits on the bottom of a rectangular mold, aligning them three to three, then cover them with a quarter of the prepared cream.
Repeat the layers in the same order until exhaustion ingredients: you will have to end with a layer of biscuits.
Make firm the sweet in the refrigerator for a couple of hours.
When serving, put the cake on a serving dish and cut along the edges of the cookies.
If you don't have a mold, you can prepare the tile of cookies and cream on a aluminum foil, large enough that you can then wrap it around the cake before putting it in the refrigerator.
Ingredients and dosing for 8 persons
- 150 g of butter
- 100 g of coconut pulp
- 150 g of icing sugar
- 4 tablespoons of cocoa
- 1 tablespoon of instant coffee
- 2 eggs
- == 1 lemon (zest)
- 45 shortbread
- 1 dram of rum
- 1 pinch of salt