Ingredients :
+For the cookie:
°120g flour
°120g sugar
°50 g grated coconut
°4 eggs
°1 C. c. baking powder
+For the syrup:
°25 cl of water
°4 tbsp. at s. sugar
+For the coconut cream:
°250g mascarpone
°200g grated coconut, 100g of which for decoration
°150g white chocolate
°20 cl coconut cream
°20 cl of liquid cream
°4 tbsp. at s. icing sugar
In a saucepan, put the water and the two sugars, let simmer for 15 minutes then let cool.
2
Melt together the cream, coconut cream and white chocolate. Mix then keep in the fridge for at least 2 hours.
3
Separate the whites from the yolks then whisk the whites. When they begin to foam well add the sugar and whisk until you obtain a shiny and firm meringue. Add grated coconut and fold in gently.
4
Add the egg yolks.
5
Adding flour & baking powder while keep to mix.
6
Pour the batter into a buttered and floured or silicone cake tin (here 24 cm in diameter) and bake for 20 minutes at 180°C (th.6). Unmold and let cool on a wire rack.
7
Using a large knife, cut the biscuit into three thicknesses.
8
Soak the three discs with syrup.
9
After the cream pause time, add the mascarpone, icing sugar and coconut then beat everything with an electric whisk to obtain a thick cream.
10
Place the bottom disc on a serving platter then spread the coconut cream over the entire surface.
11
Put down the 2nd disk.
12
Brush with coconut cream.
13
Cover everything with the 3rd disc of biscuit.
14
Cover the cake completely with the rest of the cream.
15
Sprinkle the cake completely with grated coconut. Refrigerate for 1 hour or more before serving.
16
Treat yourself !
Enjoy!