Apricot ricotta parfait and caramel

2_18898 EASTERN COCONUT CAKE INGREDIENTS for 4 PEOPLE for the dough: 210 g of milk, 150 g semolina, 65 g, 100 g sugar, 2 eggs, one packet of yeast, flour and butter for the mould for the syrup: sugar, 280 g 160 g of water Break the eggs into a bowl, add sugar and beat with a whisk until mixture is creamy.

Add the semolina and coconut, and while mix pour flush, embedding it in milk mixture.

After joining the sieved and pour the yeast mixture into a buttered and floured glass.

Bake at 175ø in the oven already warm for about 30 minutes.

Meanwhile prepare the syrup by dissolving in a saucepan at low heat the sugar with the water and continue cooking for about 10 minutes, stirring constantly.

When cooked, remove the cake from the oven, let cool and cover with hot syrup, to taste you can decorate with almonds, pistachios or walnuts.