INGREDIENTS
- – 2 massive eggs
- – 2 cups of complete milk
- – 7 tablespoons of butter
- – 5 cups of grated coconut
- – Dulce de leche confectioner
- – ½ cup of sugar
- – ¼ cup cornstarch
- – Merengue
- – Vanilla extract
For a super Sunday: Coconut cake with pastry cream, meringue and dulce de leche
PROCEDURE:
1. Preheat the oven to 160°C and grease a round mildew with cooking spray or butter.
2. Put 3 cups of coconut in a container and put aside.
3. Soften the butter and add the coconut and blend till moistened.
4. Pour the combination into the underside of the mildew and bake for 25 to half-hour till the dough turns golden brown.
5. As soon as the dough is chilly, coat your entire base with pastry dulce de leche
6. And take to chilly
PASTRY:
1. Beat the eggs with the cornstarch, sugar and vanilla extract to style till easy.
2. Pour the milk into the pan and warmth till it involves a simmer.
3. Pour the new milk over the egg combination and place again within the pan or pot and prepare dinner over low warmth, stirring continuously with a picket spoon, till the combination begins to boil and thickens.
4. Take away from warmth and blend with the remaining 2 cups of coconut and two tablespoons of butter. Let it relaxation for 10 minutes and pour over the dough.
5. Refrigerate for a minimum of 3 hours and embellish with Italian meringue and toasted coconut flakes.
