Coconut cake filled with cream
Instructions
Prick coconuts and take out milk, collected in a bowl, then open them, extract the pulp and finely grattugiatela.
Pour 4 cl coconut milk in a saucepan, mix in the sugar and bring to a boil, then add the rum.
Cut the sponge in Spain three discs.
Boil the milk in a saucepan with the vanilla stick and cut 45 g sugar.
In a bowl mix the egg yolks with 2 tablespoons milk, add them to the rest of the boiling milk and thicken the cream on low heat.
In a bowl beat the egg whites with the remaining sugar and blend with cream, stirring with a whisk.
When all the ingredients are thoroughly mixed, remove the cream from heat.
Spread scant 1/3 of the cream on the basic disk, cover with the second disc, soaked it with rum mixture and spread it with about 1/3 of cream.
Lean over the last dough, inzuppatelo, then covered the entire cake with the remaining cream.
Let cake cool, then sprinkle the surface with the grated coconut and garnish with cherries.
Ingredients and dosing for 16 persons
- 2 fresh coconuts
- 50 g of sugar
- 4 cl of dark rum
- 1 pan base of spain of 26 cm diameter
- 16 candied cherries
- For the cream:
- 50 cl of milk
- 1 stick of vanilla
- 180 g of sugar
- 3 egg yolks
- 3 egg whites