Coconut Milk Cake

Ingredients for 1 servings:

• 4 eggs
• 180 g sugar
• 120 g flour
• 80 g cornstarch
• 500 ml cream, possibly more, as desired
• 100 g coconut cream
• 2 bananas
• 1 kiwi(s)
• n. B. Coconut milk for soaking
• Cookie(s) (Mikado)
• 100 g desiccated coconut
• e.g. sprinkles (sugar sprinkles, pearls, flowers, etc.), yellow and blue

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 20 minutes

For the base, separate the eggs. Beat the egg whites until stiff, gradually adding the sugar. Gradually add the egg yolks to the beaten egg whites while whisking. Mix the flour with the cornstarch, sift finely, and carefully fold into the egg mixture. Pour into a greased springform pan (24 cm diameter) lined with baking paper and bake for about 20 minutes at 180°C on the middle rack. Allow to cool. For the filling, remove the cooled sponge cake from the pan and cut in half. Soak both halves with Batida de Coco. Use the amount according to taste, but the sponge cake should not be too soggy. Peel and slice the bananas, then arrange them on the bottom half of the sponge cake. If you like, you can also dice 1/2 a kiwi and arrange them on the base as well. I always use half a kiwi with the bananas; you’ll need the other half for decoration later. The coconut cream (available in cans in supermarkets with cocktail ingredients) should be at least room temperature and fairly soft. Whip 300 ml of cream until stiff peaks form, then mix with the coconut cream, adding a dash of Batida to the cream if desired. Place a cake ring around the sponge cake. Spread the cream on the cake base or over the bananas. Then place the other sponge cake half on top of the cream and refrigerate for a few hours to allow it to set. When chilled, the coconut cream will firm up again, thus holding the cake together. Whip the remaining cream until stiff peaks form (you may also want to add a dash of Batida). Toast the desiccated coconut. Remove the cake from the refrigerator and carefully remove the cake ring. Spread the cream on top and around the edges. Decorate the edge of the cake with the desiccated coconut. Sprinkle a “beach” of toasted desiccated coconut on top of the cake. Peel the kiwi and slice it lengthwise. Halve the slices and cut triangles out of the rounded sides of the halves, so the kiwi slices resemble palm leaves. Break the Mikado sticks and place them on the beach like palm trunks, adding the kiwi slices as leaves. Sprinkle blue sugar pearls or sprinkles to create waves/a sea beneath the beach. Sprinkle yellow sugar pearls over the palm trees to create a sun. I often sprinkle the name of the person I’m baking the cake for over the palm trees instead of the sun.