Special coconut cake

Collect only the yolks of the eggs in a bowl with the sugar and with an electric mixer sbatteteli long until they become clear and volume will increase snow mounted egg whites very firm and gently blend the prepared cream, then gradually add the sifted flour.

Pour the mixture into a buttered and floured 22 cm in diameter.

and a height of at least 8 cm.

Put the mold in the oven at 180 degrees for about 50 minutes.

When cooked, baked the cake, let it stand for a few minutes, then dessert, turn out and place it on a rack to cool.

When it is cold, with a serrated blade knife, cut horizontally into 4 discs.

Break the chocolate into small pieces, put it in a casserole with fresh cream and let it melt on low heat, stirring constantly.

Put the pot with the melted chocolate into a bowl containing ice and beat the mixture with an electric mixer until foamy cream becomes a clear.

Brush cake disks with rum and three spalmatene with the cream.

Close the cake and put it in the fridge Put the butter well softened and cut into pieces in a large bowl, Add vanilla sugar and knock it with the electric mixer until a smooth cream.

Using a spatula spread the edges of the cake with the cream Put the dried coconut on the work surface and, holding the cake with your hands, make rotate the coconut edges so that it accedes.

Break the coconut, remove the flesh of the fruit, remove the brown skin and cut it into julienne.

Spread the butter cream on the surface of the cake and then another with the fresh coconut.

Place the whipped cream in a pastry pocket with a star nozzle and let it descend into large clumps on the cake.

Complete the decoration with the confetti and place in refrigerator until ready to serve