Coconut Milk Cake

Ingredients for 1 servings:

• 3 eggs
• 3 tbsp water, hot
• 150 g sugar
• 1 packet of vanilla sugar
• 100 g wheat flour
• 30 g cornstarch
• 1 pinch of baking powder
• 100 g wheat flour
• 50 g sugar
• 1 pinch of salt
• 70 g butter
• 2 tbsp apricot jam
• 250 ml whipped cream
• 100 g coconut cream
• 4 tbsp coconut milk
• 2 large bananas
• 250 whipped cream
• 1 pack of cream stiffener
• 1 tbsp sugar
• 100 g desiccated coconut
• 3 cookies (Amicelli)
• 1 kiwi(s)
• Sprinkles (sugar), blue
• Fat, for the shape
• Flour , for the work surface

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

For the sponge cake, beat the eggs and water with a hand mixer fitted with a whisk on high speed for 1 minute until frothy. Mix the sugar and vanilla sugar, sprinkle in for 1 minute, then beat for another 2 minutes. Mix the flour, cornstarch, and baking powder, sift half of it onto the egg mixture, and mix briefly on the lowest speed. Mix in the rest of the flour mixture in the same way. Pour the batter into a springform pan (Ø 26cm, base greased, lined with baking paper). Immediately place the pan on the oven rack and bake for approx. 30 minutes. Top/bottom heat approx. 180°C (preheated), fan oven approx. 160°C (preheated), gas mark 2-3 (preheated). Remove the base from the pan, turn out onto a wire rack, remove the baking paper, and allow the base to cool. Then cut it in half horizontally. For the dough, sift the flour into a mixing bowl. Add the sugar, salt, and butter. Mix the ingredients thoroughly with a hand mixer fitted with a dough hook, first briefly on the lowest speed, then on the highest speed. Then knead on a floured surface until you have a smooth dough. If it sticks, chill for a while. Roll out the dough onto a greased springform pan (Ø 26 cm) and prick several times with a fork. Place the rim of the springform pan around the base. Place the pan on the oven rack and bake for approx. 10 minutes. Top/bottom heat approx. 220°C (preheated), fan oven approx. 200°C (preheated), gas mark 4-5 (preheated). Remove the base from the pan and allow to cool on a wire rack. Spread with jam. For the filling, whip the cream until stiff peaks form. Mix the coconut cream thoroughly and fold into the cream. Place the bottom sponge cake layer on the kneaded dough, soak it in 2 tablespoons of Batida de Coco and spread with half of the coconut cream mixture. Peel the bananas, slice them, and spread them over the cream mixture. Spread the remaining cream mixture on top. Place the top sponge cake layer on top and saturate it with the remaining Batida de Coco. Whip the cream with the cream stiffener and sugar until stiff, then spread it over the top and sides of the cake. Lightly brown the desiccated coconut in a dry pan. Decorate the cake like an island: The island consists of desiccated coconut, palm trees made from Amicelli and sliced ​​kiwis, and water from blue sugar sprinkles. Sprinkle the edges of the cake with the remaining desiccated coconut.